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Forget measurements and pastry blenders! Whatever amount of flour you need, you then take HALF that amount for your lard and margarine. Motto: "Half as much fat as flour."
I love making pies and pasties and my pastry is always delicious, however, when I try to make flaky pastry it just isn't flaky. What's the secret. Is it oven temp?
- 31 Jan 2013
- 12 Jun 2011
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