Re: The hamburger

On 2024-11-15 11:18 p.m., Michael Trew wrote:

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

 

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.

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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.

 You can also use a grater on frozen butter.