Comments on: A beginner tries strawberry pie http://handsfreecooking.net/blog/2009/06/a-beginner-tries-strawberry-pie/ Eating green without recipes Wed, 28 Jul 2010 23:53:37 +0000 hourly 1 By: jo http://handsfreecooking.net/blog/2009/06/a-beginner-tries-strawberry-pie/comment-page-1/#comment-3148 jo Sat, 20 Jun 2009 17:44:42 +0000 http://handsfreecooking.net/blog/?p=230#comment-3148 I just used butter, as that was what I had on hand (and for some reason, seems to me like all that should be needed - I may be wrong). My dad tells me that my grandma used to make fabulous crusts with just oil, after butter became bad for us. So, the type of fat may not be the key? I just used butter, as that was what I had on hand (and for some reason, seems to me like all that should be needed – I may be wrong). My dad tells me that my grandma used to make fabulous crusts with just oil, after butter became bad for us. So, the type of fat may not be the key?

]]> By: David Adamson http://handsfreecooking.net/blog/2009/06/a-beginner-tries-strawberry-pie/comment-page-1/#comment-3144 David Adamson Sat, 20 Jun 2009 15:41:55 +0000 http://handsfreecooking.net/blog/?p=230#comment-3144 I've had problems with wetness/crumbliness in my last few crusts as well. I'm sorry I missed it! My biggest problem is temperature control - getting the butter to remain solid when it's 80 degrees inside is not easy. What kind of shortening did you use (in addition to the copious amounts of butter)? I believe this to be the key, and haven't had luck with EarthBalance in that role. -David. I’ve had problems with wetness/crumbliness in my last few crusts as well. I’m sorry I missed it!

My biggest problem is temperature control – getting the butter to remain solid when it’s 80 degrees inside is not easy.

What kind of shortening did you use (in addition to the copious amounts of butter)? I believe this to be the key, and haven’t had luck with EarthBalance in that role.

-David.

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