I wanted a crumbly crust like Marie Callenders banana cream pie. This recipe did not disappoint. The water amount, I've found, is way off. I've made this crust at least 5 times and I never use even close to the full amount of water and I live in dry Colorado, so add just enough liquid to make the dough just clump together. The vinegar and egg yolk must do something to the texture and flavor making it excellent, and different from other crusts. It is hard to work with, so chill the dough overnight for easier handling, roll on floured surface, or press into the pie pan works fine too.
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I wanted a crumbly crust like Marie Callenders banana cream pie. This recipe did not...