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I just made my first shortcrust pastry last week. I was pretty pleased. My mom used to make it sweeter, I think by mixing some sugar into the flour before cutting in the Crisco, which she always used. Next time, I guess.
A "cider crust" substitutes chilled cider for the ice water. And there's a lot to be said for 'fridging the mixing bowl. This works best with a massive crockery one, but it's helpful even with a stainless bowl. Everything goes in cold.
There's a lot of lard around town. Think I'll try that method sometime.
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Wanna stop school shootings? End Gun-Free Zones, of course.
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