Pie crusts have ALWAYS been hard for me, especially the rolling out. After many attempts with this recipe I found that two things helped most:
1) regrigerate the dough before rolling as directed, but NOT IN BALLS. Use flattened balls or pancake shaped to refrigerate and the edges will crack less when rolling even if cold.
2) Roll out on floured plastic wrap, and don't be stingy with the flour. At first I didn't want to "overflour" the crust, but it was impossible to roll out the dough without what I thought was a lot of flour (probably 3/4 cup for the top and bottom). Even with a lot of flour it still turned out delicious and was CERTAINLY easier to manage, so flour away!
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Pie crusts have ALWAYS been hard for me, especially the rolling out. After many attempts with...