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Vinegar and Egg Crust
EXCELLENT TO WORK WITH, DOES'T FALL APART WHEN HANDLING. CAN BE
OVERWORKED MORE THAN STANDARD CRUSTS WITHOUT RISK OF TOUGHENING.
VERY FLAKY WHEN BAKED, AND THE BOTTOM CRUST BROWNS WITHOUT FAIL.
THIS IS THE ONLY CRUST RECIPE I USE, AND PEOPLE WHO HAVE TASTED MY
PIES RAVE AND ASK ME FOR THE RECIPE.
19 users found this review helpful
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Reviewed On:
Nov. 14, 2000
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