Jennifer, I'd like to know your technique for blending Inca into the flour. When I used it, it broke up into large pieces that wouldn't cooperate at all. Then, again, it could have been the flour. (Something for another topic?)
Possibly there's more than one grade//type of Inca?
(By the way; I understand that there's an easy/lazy way out of the problem and work of pie crust making. Sr. Michael Dickson wrote on his blog that his wife, Marta, buys ready-to-roll pie crust, from the freezer or refrigerator case at Costco. I'm tempted by that possibility, especially for Thanksgiving, when I make a lot of pies.)
(This post was edited by Anonimo on Oct 22, 2008, 5:53 AM)
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