MSGID: 1:396/45.28 31f1239a   
   REPLY: 35239.fidonet_cooking@1:105/500 2da1ecb4   
   Hi Ben,   
      
      
    BC>       Title: Pie Crust   
    BC>  Categories: Pastry   
    BC>       Yield: 1 Crust   
      
    BC>   1 1/2 c  Flour   
    BC>   1 1/2 ts Baking powder   
    BC>       4 oz Butter (110 g);   
    BC>            - up to 5 oz (140 g)   
      
   Never heard of baking powder in a pie crust. Some decades ago (mid 80s)   
   we had supper at the house of another Army family, dessert was pie, made   
   by the husband. After we'd eaten he asked how we liked the pie,   
   specifically the crust. We told him that it was very good; he then   
   confessed that he'd made the crust with self rising flour (by accident).   
   We assured him that it did not affect the crust at all.   
      
      
    BC>   Mix in enough water to make a cohesive dough. Try 1/2 cup at first.   
      
   That's way too much water! Try 2-3 tablespoons full at first, add more   
   if neccessary but you shouldn't need to with that amount of flour.   
      
      
   ---   
   Catch you later,   
   Ruth   
   rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28   
      
      
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