Maybe I should have used 1/2 butter for this. I thought the result was very heavy with a shortening taste. Everyone said they liked it, but I didn't. You should be able to eat all the pie crust, and I just couldn't. I only chilled for about 10 minutes and rolled between two sheets of waxed paper. It was barely enough for a 2-crust pie, so you might want to make 50% more. I might try again, adding a little more salt and using some butter, for more taste. Also, I'd let it chill/rest longer than I did. It didn't fall apart, which tells me there's alot of shortening or water in the recipe. My Father used to make great pie crust, and he always told me when I was making it (and cursing it), "If it doesn't fall apart, it won't be any good." :O) That's true!
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