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	<title>Comments on: Stop Being a Wuss: How To Make Pie Crusts the Easy Way</title>
	<atom:link href="http://www.theawl.com/2009/11/stop-being-a-wuss-how-to-make-pie-crusts/feed" rel="self" type="application/rss+xml" />
	<link>http://www.theawl.com/2009/11/stop-being-a-wuss-how-to-make-pie-crusts</link>
	<description>Seriously, this could not be more beta</description>
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		<title>By: monkeyajb</title>
		<link>http://www.theawl.com/2009/11/stop-being-a-wuss-how-to-make-pie-crusts#comment-41264</link>
		<dc:creator>monkeyajb</dc:creator>
		<pubDate>Fri, 27 Nov 2009 17:46:19 +0000</pubDate>
		<guid isPermaLink="false">http://www.theawl.com/?p=18753#comment-41264</guid>
		<description>This motherfucker was the bomb. I haven&#039;t successfully made a pie crust in 10 years. The zen brilliance of &quot;Who has time and energy to measure things?&quot; can not be understated. SO GOOD!</description>
		<content:encoded><![CDATA[<p>This motherfucker was the bomb. I haven&#039;t successfully made a pie crust in 10 years. The zen brilliance of &#034;Who has time and energy to measure things?&#034; can not be understated. SO GOOD!</p>
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		<title>By: carpetblogger</title>
		<link>http://www.theawl.com/2009/11/stop-being-a-wuss-how-to-make-pie-crusts#comment-41257</link>
		<dc:creator>carpetblogger</dc:creator>
		<pubDate>Thu, 26 Nov 2009 20:05:58 +0000</pubDate>
		<guid isPermaLink="false">http://www.theawl.com/?p=18753#comment-41257</guid>
		<description>From GMT +4, that pie crust was tough as that fucking steak. Just saying...</description>
		<content:encoded><![CDATA[<p>From GMT +4, that pie crust was tough as that fucking steak. Just saying&#8230;</p>
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		<title>By: PP</title>
		<link>http://www.theawl.com/2009/11/stop-being-a-wuss-how-to-make-pie-crusts#comment-41065</link>
		<dc:creator>PP</dc:creator>
		<pubDate>Wed, 25 Nov 2009 15:27:15 +0000</pubDate>
		<guid isPermaLink="false">http://www.theawl.com/?p=18753#comment-41065</guid>
		<description>FER$#! How do I print this f#$#$#er without all the comments and ads?</description>
		<content:encoded><![CDATA[<p>FER$#! How do I print this f#$#$#er without all the comments and ads?</p>
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		<title>By: Kakapo</title>
		<link>http://www.theawl.com/2009/11/stop-being-a-wuss-how-to-make-pie-crusts#comment-40403</link>
		<dc:creator>Kakapo</dc:creator>
		<pubDate>Mon, 23 Nov 2009 17:45:23 +0000</pubDate>
		<guid isPermaLink="false">http://www.theawl.com/?p=18753#comment-40403</guid>
		<description>The &quot;manteca&quot; in the familiar green cartons in groceries is just somewhat fluffier Crisco.  Definitely not real lard.</description>
		<content:encoded><![CDATA[<p>The &#034;manteca&#034; in the familiar green cartons in groceries is just somewhat fluffier Crisco.  Definitely not real lard.</p>
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		<title>By: Kakapo</title>
		<link>http://www.theawl.com/2009/11/stop-being-a-wuss-how-to-make-pie-crusts#comment-40396</link>
		<dc:creator>Kakapo</dc:creator>
		<pubDate>Mon, 23 Nov 2009 17:40:49 +0000</pubDate>
		<guid isPermaLink="false">http://www.theawl.com/?p=18753#comment-40396</guid>
		<description>I appreciate Choire not jumping on the Crisco train.  You can achieve flakiness simply by leaving some little chunks of butter in.  If you must do something shortening-like, throw in some leaf lard with your butter.  The only thing I&#039;d change about Choire&#039;s recipe is that I like using some proportion of pastry flour or cake flour.</description>
		<content:encoded><![CDATA[<p>I appreciate Choire not jumping on the Crisco train.  You can achieve flakiness simply by leaving some little chunks of butter in.  If you must do something shortening-like, throw in some leaf lard with your butter.  The only thing I&#039;d change about Choire&#039;s recipe is that I like using some proportion of pastry flour or cake flour.</p>
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		<title>By: demonx</title>
		<link>http://www.theawl.com/2009/11/stop-being-a-wuss-how-to-make-pie-crusts#comment-40228</link>
		<dc:creator>demonx</dc:creator>
		<pubDate>Sun, 22 Nov 2009 00:44:15 +0000</pubDate>
		<guid isPermaLink="false">http://www.theawl.com/?p=18753#comment-40228</guid>
		<description>Wait, Choire, please discuss pie contents and fillings: what do you do to the apples or cherries or whatever before they go between the dough? And why is it impossible to discuss baking without thinking about that other thing. Seriously, though, crust aone doesn&#039;t make a pie: so more please. Thanks for the recipe; as other commenters have said, all recipes should be written like this.</description>
		<content:encoded><![CDATA[<p>Wait, Choire, please discuss pie contents and fillings: what do you do to the apples or cherries or whatever before they go between the dough? And why is it impossible to discuss baking without thinking about that other thing. Seriously, though, crust aone doesn&#039;t make a pie: so more please. Thanks for the recipe; as other commenters have said, all recipes should be written like this.</p>
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		<title>By: Chris.Sturr</title>
		<link>http://www.theawl.com/2009/11/stop-being-a-wuss-how-to-make-pie-crusts#comment-40227</link>
		<dc:creator>Chris.Sturr</dc:creator>
		<pubDate>Sun, 22 Nov 2009 00:41:53 +0000</pubDate>
		<guid isPermaLink="false">http://www.theawl.com/?p=18753#comment-40227</guid>
		<description>Hey Choire--you need to meet my ex-bf who could make a crust in 8 minutes or less, basically with this same recipe (minus chilling the flour--is that necessary?).</description>
		<content:encoded><![CDATA[<p>Hey Choire&#8211;you need to meet my ex-bf who could make a crust in 8 minutes or less, basically with this same recipe (minus chilling the flour&#8211;is that necessary?).</p>
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		<title>By: marthaholmberg</title>
		<link>http://www.theawl.com/2009/11/stop-being-a-wuss-how-to-make-pie-crusts#comment-40223</link>
		<dc:creator>marthaholmberg</dc:creator>
		<pubDate>Sun, 22 Nov 2009 00:25:22 +0000</pubDate>
		<guid isPermaLink="false">http://www.theawl.com/?p=18753#comment-40223</guid>
		<description>Maybe we can take some of those extra apostrophes that seem to get into everything these days (er, day&#039;s)and trade them for an e in judgement.</description>
		<content:encoded><![CDATA[<p>Maybe we can take some of those extra apostrophes that seem to get into everything these days (er, day&#039;s)and trade them for an e in judgement.</p>
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		<title>By: TerseNursePornstein</title>
		<link>http://www.theawl.com/2009/11/stop-being-a-wuss-how-to-make-pie-crusts#comment-40185</link>
		<dc:creator>TerseNursePornstein</dc:creator>
		<pubDate>Sat, 21 Nov 2009 17:48:21 +0000</pubDate>
		<guid isPermaLink="false">http://www.theawl.com/?p=18753#comment-40185</guid>
		<description>Momofukme and my typing. Momofuku!</description>
		<content:encoded><![CDATA[<p>Momofukme and my typing. Momofuku!</p>
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		<title>By: Natasha Vargas-Cooper</title>
		<link>http://www.theawl.com/2009/11/stop-being-a-wuss-how-to-make-pie-crusts#comment-40102</link>
		<dc:creator>Natasha Vargas-Cooper</dc:creator>
		<pubDate>Fri, 20 Nov 2009 22:44:22 +0000</pubDate>
		<guid isPermaLink="false">http://www.theawl.com/?p=18753#comment-40102</guid>
		<description>IT IS EROTIC.</description>
		<content:encoded><![CDATA[<p>IT IS EROTIC.</p>
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		<title>By: jollyevil</title>
		<link>http://www.theawl.com/2009/11/stop-being-a-wuss-how-to-make-pie-crusts#comment-39704</link>
		<dc:creator>jollyevil</dc:creator>
		<pubDate>Fri, 20 Nov 2009 12:42:24 +0000</pubDate>
		<guid isPermaLink="false">http://www.theawl.com/?p=18753#comment-39704</guid>
		<description>One word: LARD. Just don&#039;t tell - my mom let her secret slip one year and our guests proceeded to eat the filling, leaving the crust behind. Losers.</description>
		<content:encoded><![CDATA[<p>One word: LARD. Just don&#039;t tell &#8211; my mom let her secret slip one year and our guests proceeded to eat the filling, leaving the crust behind. Losers.</p>
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		<title>By: winchesterwolcott</title>
		<link>http://www.theawl.com/2009/11/stop-being-a-wuss-how-to-make-pie-crusts#comment-39525</link>
		<dc:creator>winchesterwolcott</dc:creator>
		<pubDate>Thu, 19 Nov 2009 19:16:38 +0000</pubDate>
		<guid isPermaLink="false">http://www.theawl.com/?p=18753#comment-39525</guid>
		<description>The manteca nowadays is always too mush! I hate it. I used to make all my xmas cookies and empanadas with it, but now I just use butter.  They hydrogenated it, I think. Something horrible.</description>
		<content:encoded><![CDATA[<p>The manteca nowadays is always too mush! I hate it. I used to make all my xmas cookies and empanadas with it, but now I just use butter.  They hydrogenated it, I think. Something horrible.</p>
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		<title>By: winchesterwolcott</title>
		<link>http://www.theawl.com/2009/11/stop-being-a-wuss-how-to-make-pie-crusts#comment-39524</link>
		<dc:creator>winchesterwolcott</dc:creator>
		<pubDate>Thu, 19 Nov 2009 19:13:56 +0000</pubDate>
		<guid isPermaLink="false">http://www.theawl.com/?p=18753#comment-39524</guid>
		<description>I was gonna say, half a block! But then you said it eight paragraphs down.</description>
		<content:encoded><![CDATA[<p>I was gonna say, half a block! But then you said it eight paragraphs down.</p>
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		<title>By: Adouble</title>
		<link>http://www.theawl.com/2009/11/stop-being-a-wuss-how-to-make-pie-crusts#comment-39496</link>
		<dc:creator>Adouble</dc:creator>
		<pubDate>Thu, 19 Nov 2009 18:24:22 +0000</pubDate>
		<guid isPermaLink="false">http://www.theawl.com/?p=18753#comment-39496</guid>
		<description>@Bittersweet -- The Golden Delicious will get a little bit mushy compared to the Granny Smith, but not enough to make the bottom crust soggy, and I like the mixture of textures. But if you want to avoid this, use all Granny Smiths (or maybe 1/2 Cortlands)</description>
		<content:encoded><![CDATA[<p>@Bittersweet &#8212; The Golden Delicious will get a little bit mushy compared to the Granny Smith, but not enough to make the bottom crust soggy, and I like the mixture of textures. But if you want to avoid this, use all Granny Smiths (or maybe 1/2 Cortlands)</p>
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		<title>By: Bittersweet</title>
		<link>http://www.theawl.com/2009/11/stop-being-a-wuss-how-to-make-pie-crusts#comment-39450</link>
		<dc:creator>Bittersweet</dc:creator>
		<pubDate>Thu, 19 Nov 2009 17:14:56 +0000</pubDate>
		<guid isPermaLink="false">http://www.theawl.com/?p=18753#comment-39450</guid>
		<description>Not golden delicious! They always go all mushy on me, though I don&#039;t use your clever juice-reduction technique. Lemon juice is my not-so-secret ingredient for awesome apple pie filling too.</description>
		<content:encoded><![CDATA[<p>Not golden delicious! They always go all mushy on me, though I don&#039;t use your clever juice-reduction technique. Lemon juice is my not-so-secret ingredient for awesome apple pie filling too.</p>
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		<title>By: Kristen</title>
		<link>http://www.theawl.com/2009/11/stop-being-a-wuss-how-to-make-pie-crusts#comment-39318</link>
		<dc:creator>Kristen</dc:creator>
		<pubDate>Thu, 19 Nov 2009 07:14:01 +0000</pubDate>
		<guid isPermaLink="false">http://www.theawl.com/?p=18753#comment-39318</guid>
		<description>Use half Crisco and half butter and it will turn out even better. True.</description>
		<content:encoded><![CDATA[<p>Use half Crisco and half butter and it will turn out even better. True.</p>
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		<title>By: kpants</title>
		<link>http://www.theawl.com/2009/11/stop-being-a-wuss-how-to-make-pie-crusts#comment-39303</link>
		<dc:creator>kpants</dc:creator>
		<pubDate>Thu, 19 Nov 2009 03:35:59 +0000</pubDate>
		<guid isPermaLink="false">http://www.theawl.com/?p=18753#comment-39303</guid>
		<description>But, but... the trick to a perfect pie crust is VODKA! Um, not imbibed (well, not necessarily) but to add to the liquid ratio along with the other ingredients. It makes the whole thing roll out and form to your whim much easier.</description>
		<content:encoded><![CDATA[<p>But, but&#8230; the trick to a perfect pie crust is VODKA! Um, not imbibed (well, not necessarily) but to add to the liquid ratio along with the other ingredients. It makes the whole thing roll out and form to your whim much easier.</p>
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		<title>By: smapdi</title>
		<link>http://www.theawl.com/2009/11/stop-being-a-wuss-how-to-make-pie-crusts#comment-39300</link>
		<dc:creator>smapdi</dc:creator>
		<pubDate>Thu, 19 Nov 2009 03:15:31 +0000</pubDate>
		<guid isPermaLink="false">http://www.theawl.com/?p=18753#comment-39300</guid>
		<description>This will improve my self esteem.</description>
		<content:encoded><![CDATA[<p>This will improve my self esteem.</p>
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		<title>By: Bittersweet</title>
		<link>http://www.theawl.com/2009/11/stop-being-a-wuss-how-to-make-pie-crusts#comment-39293</link>
		<dc:creator>Bittersweet</dc:creator>
		<pubDate>Thu, 19 Nov 2009 02:08:20 +0000</pubDate>
		<guid isPermaLink="false">http://www.theawl.com/?p=18753#comment-39293</guid>
		<description>People crimp their crusts with a fork? That&#039;s like Jim Carrey-as-God horrifying.</description>
		<content:encoded><![CDATA[<p>People crimp their crusts with a fork? That&#039;s like Jim Carrey-as-God horrifying.</p>
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		<title>By: BoHan</title>
		<link>http://www.theawl.com/2009/11/stop-being-a-wuss-how-to-make-pie-crusts#comment-39276</link>
		<dc:creator>BoHan</dc:creator>
		<pubDate>Thu, 19 Nov 2009 01:10:24 +0000</pubDate>
		<guid isPermaLink="false">http://www.theawl.com/?p=18753#comment-39276</guid>
		<description>Will you make my Dad one of these luscious pies when he visits NYC in 2-2010 for the first time since 1944? I&#039;m his escort. He&#039;s the same age as Don Draper would be so he has stories to tell you of what a shithole NYC came to be!!!  OK it&#039;s a date.</description>
		<content:encoded><![CDATA[<p>Will you make my Dad one of these luscious pies when he visits NYC in 2-2010 for the first time since 1944? I&#039;m his escort. He&#039;s the same age as Don Draper would be so he has stories to tell you of what a shithole NYC came to be!!!  OK it&#039;s a date.</p>
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		<title>By: binminchinfin</title>
		<link>http://www.theawl.com/2009/11/stop-being-a-wuss-how-to-make-pie-crusts#comment-39262</link>
		<dc:creator>binminchinfin</dc:creator>
		<pubDate>Wed, 18 Nov 2009 22:40:04 +0000</pubDate>
		<guid isPermaLink="false">http://www.theawl.com/?p=18753#comment-39262</guid>
		<description>Hey, I get that.</description>
		<content:encoded><![CDATA[<p>Hey, I get that.</p>
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		<title>By: slinkimalinki</title>
		<link>http://www.theawl.com/2009/11/stop-being-a-wuss-how-to-make-pie-crusts#comment-39257</link>
		<dc:creator>slinkimalinki</dc:creator>
		<pubDate>Wed, 18 Nov 2009 22:29:00 +0000</pubDate>
		<guid isPermaLink="false">http://www.theawl.com/?p=18753#comment-39257</guid>
		<description>always blow on the pie.</description>
		<content:encoded><![CDATA[<p>always blow on the pie.</p>
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		<title>By: binminchinfin</title>
		<link>http://www.theawl.com/2009/11/stop-being-a-wuss-how-to-make-pie-crusts#comment-39253</link>
		<dc:creator>binminchinfin</dc:creator>
		<pubDate>Wed, 18 Nov 2009 22:20:22 +0000</pubDate>
		<guid isPermaLink="false">http://www.theawl.com/?p=18753#comment-39253</guid>
		<description>Two sticks!

A translation for those of us in other lands whose butter does not come in such a measurement (here in Noisyland it is spring and butter comes in blocks which weight about a pound - don&#039;t use two of those).

I asked Teh Google &quot;how much is a stick of butter?&quot; and it said &quot;1 US stick of butter = 118.294118 milliliters&quot; and I wondered what sort of maniac measures butter by volume.

Knowing that 118.294118 milliliters is the same as 118.294118 cubic centimetres, but being relucant to get out my tape measure and calculator, I forged onward. Somebody said that a stick of butter is half a cup, and again I wondered &quot;Do these people have melted butter? How do they know how much to melt?&quot;

This one was my favourite: &quot;Eight tablespoons. Get a giant measuring cup, fill with water to the 1 cup mark. Add butter pieces until it reaches 1.5 cups. Drain the water and use the butter as normal. That&#039;ll get you the half cup which is one stick of butter.&quot;

&quot;Eureka!&quot; I thought.

But still I was not satisfied, not being an Ancient Greek. &quot;a stick of butter weighs 1/4 pound (butter is sold in pound boxes in the usa) there are 4 sticks in each pound. 1/4 pound = 4 ounces&quot;. At last, the holy grail - weight.

And then, not being in the 19th century, I translated that to 113 grams. Or 226 grams for two sticks (see what I did there?). Or half a block.</description>
		<content:encoded><![CDATA[<p>Two sticks!</p>
<p>A translation for those of us in other lands whose butter does not come in such a measurement (here in Noisyland it is spring and butter comes in blocks which weight about a pound &#8211; don&#039;t use two of those).</p>
<p>I asked Teh Google &#034;how much is a stick of butter?&#034; and it said &#034;1 US stick of butter = 118.294118 milliliters&#034; and I wondered what sort of maniac measures butter by volume.</p>
<p>Knowing that 118.294118 milliliters is the same as 118.294118 cubic centimetres, but being relucant to get out my tape measure and calculator, I forged onward. Somebody said that a stick of butter is half a cup, and again I wondered &#034;Do these people have melted butter? How do they know how much to melt?&#034;</p>
<p>This one was my favourite: &#034;Eight tablespoons. Get a giant measuring cup, fill with water to the 1 cup mark. Add butter pieces until it reaches 1.5 cups. Drain the water and use the butter as normal. That&#039;ll get you the half cup which is one stick of butter.&#034;</p>
<p>&#034;Eureka!&#034; I thought.</p>
<p>But still I was not satisfied, not being an Ancient Greek. &#034;a stick of butter weighs 1/4 pound (butter is sold in pound boxes in the usa) there are 4 sticks in each pound. 1/4 pound = 4 ounces&#034;. At last, the holy grail &#8211; weight.</p>
<p>And then, not being in the 19th century, I translated that to 113 grams. Or 226 grams for two sticks (see what I did there?). Or half a block.</p>
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		<title>By: slinkimalinki</title>
		<link>http://www.theawl.com/2009/11/stop-being-a-wuss-how-to-make-pie-crusts#comment-39252</link>
		<dc:creator>slinkimalinki</dc:creator>
		<pubDate>Wed, 18 Nov 2009 22:19:03 +0000</pubDate>
		<guid isPermaLink="false">http://www.theawl.com/?p=18753#comment-39252</guid>
		<description>but do you freeze the cat first? mine lacks firmness.</description>
		<content:encoded><![CDATA[<p>but do you freeze the cat first? mine lacks firmness.</p>
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		<title>By: binminchinfin</title>
		<link>http://www.theawl.com/2009/11/stop-being-a-wuss-how-to-make-pie-crusts#comment-39237</link>
		<dc:creator>binminchinfin</dc:creator>
		<pubDate>Wed, 18 Nov 2009 21:51:36 +0000</pubDate>
		<guid isPermaLink="false">http://www.theawl.com/?p=18753#comment-39237</guid>
		<description>Yes, there&#039;s a second e, not just in the UK but everywhere except the US in fact. So ha ha.</description>
		<content:encoded><![CDATA[<p>Yes, there&#039;s a second e, not just in the UK but everywhere except the US in fact. So ha ha.</p>
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