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From: spiny
Date: 16 Nov 2004
Time: 13:53:10 -0600
Remote Name: 66.188.117.212
No. No. The freezer ones are fine, but this one is easy, too. 1 stick cold butter. 1 cup flour. About a quarter cup of water. Cut the butter into the flour using a pastry cutter and a knife. Don't be thorough. Add some water until you can almost get it to hold together then throw a little more than half the mess onto a floured surface and roll it out, lifting and moving it between rolls, keeping everything well floured. Encourage it into the pie pan. Use the scraps with the other half to roll the top of the piecrust after filling. Bake as directed. Now will someone please give me the secret of non grainy fudge so I can try the Madeira fudge tantalizingly alluded to by Gypsy Tinker?