Re: The hamburger

On 11/14/2024 3:46 PM, Dave Smith wrote:

On 2024-11-14 2:47 p.m., Michael Trew wrote:

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Luckily I got the hang of it fairly easily.  I found that cold butter is a much better texture than Crisco.  I've never tried lard, that will be a project for some day.

 I usually use Crisco for dessert pies and lard for savory pies. It is important not to cut the fat too fine. You need to have chunks of fat in there to get a flaky pastry.

I usually aim for pea sized butter bits cut in, similar to biscuit dough.  Of course, biscuit dough requiring a lot less handling than pastry.  I'm thankful for whomever told me to cut the butter in frozen.