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Butter Flaky Pie Crust
Came out perfect! Crust was flaky(I mean this in a good way- as in many layers of golden brown crust) and melted in your mouth. I substituted the last 1/4 of flour with pastry flour to make mine rise a bit more and added a tiny bit of vinegar to enhance the flavor (less than 1/4 tsp). If you do this, I recommend rolling the dough very thin as it puffs out a lot. Delicious, would never use lard or crisco again. Thank you so much!
4 users found this review helpful
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Reviewed On:
Oct. 17, 2010
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