Ignore the negative reviews, this one is amazingly flaky and tender. What you have to know is that good pastries and pie crusts require some practice and experience, there is no foolproof recipe for a beginner if you don't know what you are looking for texture-wise. Improper measuring of the flour can ruin any pie crust, as can dousing with the recommended amount of water instead of using a bit at a time until the dough balls together. Practice, practice! I found that I needed a touch more flour in my crumb than called for (as I spooned right from the bag) and I eyeballed the water. I discovered I was a bit low on shortening and subbed fresh salted butter for about a 1/3 of the cup required. I used seasalt instead of table salt. This created more than enough dough for me to do a full thick top and bottom crust for my blackberry pie without a drop of seepage. I did not wait and refrigerate it which made it a bit soft and floppy but the slightly sticky dough seamed perfectly when pinched together which I have never had great luck with before. It rolled easily into a round without tearing and browned lightly. The verdict? The most buttery, flaky crust I have ever tasted. My husband and kids, who usually do not eat the edge of the crust devoured every bite and my husband raved that it was the best crust he'd ever tasted. The flavor was right- on, not too salty nor sweet. I would use this for a savory pie as well. This one will be my go-to crust from now on!
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Ignore the negative reviews, this one is amazingly flaky and tender. What you have to know is...