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Karen Barker's Basic Pie Crust

Ed,

Nice meeting you this past weekend at Bouchon. Thanks for sharing the jelly donut, you were right quite a treat!

Send me your address and I will UPS you some Allen and Sons BBQ.

Kind Regards,

Mark

Mark McCurry at 12:29PM on 12/04/06

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From Recipes

Karen Barker's Basic Pie Crust

Ed,

Nice meeting you this past weekend at Bouchon. Thanks for sharing the jelly donut, you were right quite a treat!

Send me your address and I will UPS you some Allen and Sons BBQ.

Kind Regards,

Mark

Mark McCurry at 12:29PM on 12/04/06

From Recipes

Karen Barker's Basic Pie Crust

melissa,
I should have been more careful with my wording. Since Karen says in her intro that she endorses the lard substitution I took that to mean that she shares your passion for using animal fat in pie crust. I hope you realize my lack for verbal precision doesn't reflect how much I loved your pie story.

Ed Levine at 10:17PM on 12/10/06

From Recipes

Karen Barker's Basic Pie Crust

Hi Ed - So you say that this crust differs very little from the one I published in the Times -- except that I use butter, lard, beef suet, duck fat -- ANYTHING but vegetable shortening, which I find to be unctuous and unpleasant in pie crust. I think that means it differs quite a bit!
Thanks for mentioning my article though.
Melissa

Melissa Clark at 9:42PM on 12/09/06

From Recipes

Karen Barker's Basic Pie Crust

Hi Ed - So you say that this crust differs very little from the one I published in the Times -- except that I use butter, lard, beef suet, duck fat -- ANYTHING but vegetable shortening, which I find to be unctuous and unpleasant in pie crust. I think that means it differs quite a bit!
Thanks for mentioning my article though.
Melissa

Melissa Clark at 9:41PM on 12/09/06

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