Absolutely the best pie crust recipe ever!
For those (like myself) who don't have a food processor, here's what I did. I sifted all dry ingredients with a fork. Again I did this when mixing the first clump of butter. (butter should be thoroughly mixed at this point, mixture should be slightly sticky {ie, if you squeeze it through your fingers, some clumps should hold) and you should be able to see the butter cloloring uniformly throughout, no chunks, etc.)
When it came time to add the second clump, I cut the butter up into 1/4 inch chunks and dropped them in. Then I used two forks and, as if I were cutting spaghetti for kids, and mixed the butter around until pea sized chunks were floating around the mixture.
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