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Kinda Flaky: Secrets To Great Pie Crusts

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By MARY A. KEITH

Tribune correspondent

Published: November 30, 2008

What's the secret to flaky pie crusts? Mine always seem to come out tough.

With a standard recipe (1/3 cup shortening or lard to 1 cup flour, plus a pinch of salt for flavor), the secret is cold. Have the lard cold. Use just enough ice water to moisten the flour to stick it together, and then handle it as little as possible. If it won't be baked right away, keep it in the refrigerator. You don't want the shortening to melt into the flour at all until the crust is baking. The little balls of shortening covered with flour are flattened when the crust is rolled out, and when they are baked, they make the flakes of a tender, flaky crust.

What is the easiest way to peel pearl onions?

Dip the onions a few at a time in boiling water for 30 seconds, then dip into ice water. Take a thin slice off the top and bottom, and you should be able to slip the outer layer off by squeezing them. They'll be ready for pickling.

What number should I look for on the bottom of plastic containers to be sure they're safe to heat in the microwave?

Only use containers that say "Microwave Safe." There is no one number that is always safe. Depending on how the container was made, a certain type of plastic could be safe in one form but not in another.

If the container says Microwave Safe, it has been tested and approved as safe. But if the container is meant for a single use only, such as a frozen dinner, then there's no guarantee that it's safe for extra uses or different foods.

How do I get in touch with the FDA to complain? This package of frozen chicken patties has nutrition information for 10 servings in the package, but there are only nine patties. Do I cut a piece of each of them to make the 10th serving?

For labeling complaints, the agency to contact is not the FDA but the Federal Trade Commission. Its toll-free number is 1-877-382-4357.

It controls labeling issues. The FDA would handle ingredients or safety problems.

What do I need to do to make and sell homemade jams, jellies and pickles at home?

It's a lot more complicated than just making the products. For one thing, you are not allowed to sell foods that have been prepared or processed in a home kitchen. It must be a separate kitchen that is inspected by the Department of Agriculture and Consumer Services' Division of Food Safety. You also need to get a food lab to test the safety of the products and develop a label with ingredients and contact information for each product.

How safe are glucosamine and chondroitin sulfate? I hear a lot of good things about them for joint pain.

They do seem to work for some people with mild pain. A pretty standard negative effect is that the glucosamine will raise blood sugar in people with diabetes or pre-diabetes.

Mary A. Keith can be reached at (813) 744-5519 or mkeith@ufl.edu.

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