Hi Susan,
If Tenderflake lard is considered a commercial lard, you should follow the footnote for commercial lard. By your questioning, we would think that you did not add per the footnote especially if you weighed.

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I have made flaky lard pie crust before and had success, I now see it says to add 1/2 cup + if using commercial lard. I cannot recall if I have added that additional amount , but I don't think so. should it be added if using tenderflake lard, or use the amount above as stated in the ingredients?
help, must be done today,
thanks,
susan

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Just started getting into baking pie and creampuffs they all taste very good.

But now I have been makeing pizza and and the crust I have made from scratch from many pizza receipies and it is not good.
I have been using all purpose flower.
as it is call for.would bread flower taste better

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I made Cream puffs and was not thinking how high humidity is here...what can be done to salvage puffs that are sort of soft from humidity ???? Thank you very much !

Rosemary

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Hi Rose,

I just purchased your pie and pastry bible and am excited at the possibility of finally being able to make a great pie crust.

I started out making your miracle flaky lard pie crust. I was a little bewildered by some of your directions, such as the rolling out of the flour and the lard into thin flakes. This makes sense to me in terms of producing a flaky crust, however, after having tried it, I am wondering if I did it correctly. I ended up with large flat flakes, not a bunch of small, thin flakes. Is this how it's supposed to be? Also, I found that alot of the flour and lard would stick to the side of the bag.

When I proceeded to the step where you knead the mixture in the gallon sized bag, this seemed very akward to me. I ended up taking the mixture out of the bag and kneading it on the counter. Also, at first, the mixture did not readily form a dough that would hold together. It took alot more kneading than I thought it should for the dough to come together. And when it finally did, it was quite sticky. When I rolled the dough out, it was quite sticky, which worried me. The best pie crusts I have made have been more on the dry side and were a little hard to roll out b/c they would crack. However, they were very tender.

When I baked the pie and it came out of the oven it looked beautiful. I could see the flakiness in the pastry. I let the pie cool and tried some later in the evening. The pie crust was flaky, however, it was very tough and very crispy. I was very disappointed.

Rose, what am I doing wrong? It would be helpful to have some photos to demonstrate the basic technique for making your pie crusts. I have read your instructions over and over and feel like I am doing my best, however, I did not get the results.

I am trying your cream cheese crust tonight, but after having put it together, I think I messed up and added too much cream cheese. I added 1.5 packages of cream cheese, which I thought were 3 oz packages, but I think they were 8 oz packages, so my dough is very, very cheesy:)

I realize that this is only my second time trying your recipes, and I will not give up. I want to give your book a fair chance. Any hints or photos would be helpful. Do you have any DVDs that can be purchased?

Thanks Rose,

Janelle

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i need help with a sweet potato pie recipe- i had a friend(now deceased) that made these pies and everytime they came out of the oven the top would have a very very thin crispy top. when i asked her what she did to make this happen she would say that she did nothing special. i guess she did'nt want to tell her secrets.
do you know what she did in her filling to make this happen?
i have tried everything-nobody can tell me.
thanks, myrna

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I have been baking bread from the recipes in The Bread Bible with great success until I tried making the Focaccia Sheet on page 205-208. I made a double batch and upon seeing how very wet it was added more flour and it turned out beautifully. I decided to follow the recipe exactly and again it was extremely wet, but makde no changes,with the results being a very flat loaf. What am I doing wrong?

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