The recipe called for shortening, which I picked up at the store before realizing that shortening is just replacing the butter in a pie crust recipe. I've read Michael Pollen's books and think he makes lots of good points... but I haven't gone off the localvore deep end by any means. I have incorporated the "stay out of the middle of the grocery store" mantra to some extent and think that if you can eat Food A with a long list of unpronounceable ingredients in favor of eating Food B with less ingredients that are actually food, then eat Food B. So unfortunately for the Crisco I just bought, it probably won't be used again in lieu of butter. So apple pie crust recipe, you are my go-to pie crust recipe from now on. FYI.
This week: penne with asparagus and peppers ala Biking magazine. Is anyone else excited that it's asparagus season? <3
1 comment:
Hey, thanks for the link to my cherry pie post!
With mixed feelings, and despite contrary arguments, I DO still use Crisco. I know it's bad. But I weighed its evils against a) the inferior results I've gotten from other fats; and b) the infrequency of my own actual pie consumption. I decided to just suck it up and use the Crisco.
I know, I know that a kitten dies every time I buy Crisco.
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