Outstanding, SUPER FLAKY pie crust, all owed to the shortening. I'm a real butter fanatic, but I have to admit that shortening yields an extremely flaky crust. But since it has no salt, you will need to double the salt to 1/2 teaspoon. I also add 1 teaspoon of sugar. For those having a hard time rolling out the dough due to crumbling, you're either working with dough that is still too cold. After refridgeration, let the dough sit at room temp. for about 10 min. before rolling. The refridgeration is really optional but it does let the gluten and protein fibers rest before you roll which strengthens the dough and prevents crumbling. A second reason is that you might be using too much flour. Make sure you scoop your flour into a measuring cup and lightly swipe the exceess off the top. Too much flour will crumble and dry out the raw dough. Good luck. This is a great crust that can be easily doubled. Beware - this does not make enough crust for a deep dish bottom crust.
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