PJ, here is the hot water pie crust recipe as requested! :) It is flaky and sandy at the same time, if that makes sense. Personally I feel it is best suited for meat pies, but maybe because last time I made turkey pot pies I added the cold fat I'd skimmed off the turkey stock in place of some of the shortnening. I know, yowsa. It just seems a sturdier crust, but still tender. If this recipe doesn't work, there are many online, some calling for cornstarch, vinegar, etc. Good luck! PS, is there any way I can send you the pic of my sour cream chive potato rolls, mixed in two batches in the Zo, one with yeast, one without, baked in the same pan. Totally hilarious presentation :) Ingredients 3/4 cup shortening 1/2 teaspoon salt 1 teaspoon milk 1/4 cup boiling water 2 cups all-purpose flour Directions In a large bowl, combine shortening, salt, milk and boiling water. Whip with fork until smooth and creamy. It will resemble cream Add 2 cups flour and stir with round-the-bowl strokes until all flour is incorporated. Makes crust for one double crust pie. Thanks, gotta try this. Wonder what would happen if I subbed half butter for half the shortening and left out the milk? Hmmm... Does this make one crust, do you think? It's kind of in between - I usually use 1 1/4 to 1 1/2 cups flour per crust. Anyway - I'd love to see your yeastless vs. BIG buns! email me at pj.hamel@kingarthurflour.com - TX - PJH

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