Comments on: Pecan dough for pie crusts http://deannahoak.com/2006/11/19/pecan-dough-for-pie-crusts/?utm_source=rss&utm_medium=rss&utm_campaign=pecan-dough-for-pie-crusts SF/F Copyeditor Fri, 11 May 2012 10:50:39 +0000 hourly 1 http://wordpress.org/?v= By: May http://deannahoak.com/2006/11/19/pecan-dough-for-pie-crusts/comment-page-1/#comment-5865 May Mon, 20 Nov 2006 12:52:23 +0000 http://deannahoak.com/2006/11/19/pecan-dough-for-pie-crusts/#comment-5865 I may have another convert to all-butter crusts! If you can't get Plugra (you're in the US, right?), try looking for butter that's marketed as European-style. I may have another convert to all-butter crusts!

If you can’t get Plugra (you’re in the US, right?), try looking for butter that’s marketed as European-style.

]]> By: Deanna Hoak http://deannahoak.com/2006/11/19/pecan-dough-for-pie-crusts/comment-page-1/#comment-5810 Deanna Hoak Sun, 19 Nov 2006 19:33:21 +0000 http://deannahoak.com/2006/11/19/pecan-dough-for-pie-crusts/#comment-5810 I didn't even know that lower water content butters existed. I don't believe I've ever seen Plugra anywhere. I'll keep an eye out now, though, and let you know! I didn’t even know that lower water content butters existed. I don’t believe I’ve ever seen Plugra anywhere. I’ll keep an eye out now, though, and let you know!

]]> By: May http://deannahoak.com/2006/11/19/pecan-dough-for-pie-crusts/comment-page-1/#comment-5796 May Sun, 19 Nov 2006 17:35:42 +0000 http://deannahoak.com/2006/11/19/pecan-dough-for-pie-crusts/#comment-5796 I've only ever made all-butter pie crusts, but they turned out great. I'm not keen on shortening or lard--the latter because I find that most pig products have a smell. Did you try using the lower-water content butters? Like Plugra? The issue usually is that the water content causes your pie crust to shrink in the pan. I’ve only ever made all-butter pie crusts, but they turned out great. I’m not keen on shortening or lard–the latter because I find that most pig products have a smell.

Did you try using the lower-water content butters? Like Plugra? The issue usually is that the water content causes your pie crust to shrink in the pan.

]]> By: Deanna Hoak http://deannahoak.com/2006/11/19/pecan-dough-for-pie-crusts/comment-page-1/#comment-5795 Deanna Hoak Sun, 19 Nov 2006 17:29:40 +0000 http://deannahoak.com/2006/11/19/pecan-dough-for-pie-crusts/#comment-5795 I gave up using butter instead of shortening on pie crusts because I could never make them come out right. Lard works a charm, though. :-) I gave up using butter instead of shortening on pie crusts because I could never make them come out right.

Lard works a charm, though. :-)

]]> By: May http://deannahoak.com/2006/11/19/pecan-dough-for-pie-crusts/comment-page-1/#comment-5780 May Sun, 19 Nov 2006 15:50:20 +0000 http://deannahoak.com/2006/11/19/pecan-dough-for-pie-crusts/#comment-5780 Is it okay if I use butter instead of shortening? Should I make up for the additional water content? Is it okay if I use butter instead of shortening? Should I make up for the additional water content?

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