Now that we're no longer playing regularly in volleyball leagues, our weeknights are open for things like Community Education classes. Last night, we went to a Pie & Pie Crust class. It was quite intimate, just three students in the instructor's home kitchen. Loraine is retired, and has been baking for many, many years.
Loraine still bakes pies the old fashioned way, with lard that she rendered herself. The recipe should also work with shortening, but I remember Mom keeping lard in the frig for pie crusts, back before the no-fat days. We all helped Loraine make three crusts, no-bake fillings, and then some scones. And of course there was tasting and left-overs to bring home. I forgot to take pictures, though.
Our previous pie crust failures, or maybe not failures so much as less-than-successes, seem likely related to the room temperature shortening, and surface for rolling out the crust. The Betty Crocker recipe should have been solid, wouldn't you think? Next time: new recipe, cold shortening, and maybe one of those big covered bread boards that Loraine uses. Stay tuned.
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