Wednesday, July 18, 2012


(Just click on the pic to read the recipe better!)   
 On this occasion we used butter and lard...the result was a very soft & fragile crust. Hard to work with before it's baked, and shatters after baking it.  Oh well, live and learn right?

When Mom and I make Pie Crusts we like to make a lot at the same time...because they freeze well.  We made 8 double that's 16 singles!  (We like quiche and apple pie, remember?)

And to be honest...we don't like to wash the sticky, messy dishes very often! =)

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