Wonderful recipe. I doubled it and used the food processor to cut in the butter, just pulsed four or five times, then I transferred to a bowl and added the iced water gradually, I didn't need the full amount. After letting it chill for the recommended 4 hours, I let it sit on the counter for about 10 minutes before rolling out. This is the first crust I've ever made that I had no problem with cracking when rolling. It was beautifully flaky and my husband told me look no further you've found the perfect crust. Thankyou for a real treasure Dana.
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