Which pie crust is right for you? Five different versions...

I've always been a fan of the combo shortning/butter crust. DW wants me to use oil--I'll give it a..

shot. Thanks M.

 
I'm a little surprised myself but when you take a look at them, you'll see chunks of butter in the

pastry and they don't have that too-salty, too-fatty, too chemically thing the pre-made supermarket pastry always has.

Since discovering TJ's pastry, about the only time I make pastry-dough from scratch is if it calls for a special ingredient like ground nuts or flavorings.

I especially like using it to make a Strawberry-Rhubarb pie with a lattice crust, topped with streusel.

Let me know what you think?

 
IT used to be a seasonal item, have they started carrying it year-round?

I stock up at the holidays, it freezes well.

 
Seasonal - cracks me up. Southern CA doesn't DO seasons... why do they think we only bake

at Christmas? And don't even think of trying to find chocolate cups (cordial cups) until December - seasonal!!

Sorry... ongoing irritant for me... along with cell phone users smileys/smile.gif

 
They have molds for these now, just like the chocolate-covered cookie molds...

I have so far managed to refrain from buying them, probably because it's a losing battle dealing with chocolate cups in a Florida summer.

 
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