Reviewer:

schlizabeth

Reviewed: Jan. 23, 2011

I popped this in the freezer for a half an hour then let sit at room temp for 5 minutes before rolling it out. It was beautiful to work with and came out light and flaky and perfect. I added a little sugar for personal tastes.

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6 users found this review helpful

Reviewer:

Sarah-May

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Christopher Lake, Saskatchewan, Canada

Reviewed: Feb. 9, 2007

Very nice and very easy! This is the only pastry recipe I use now. I used lard instead of shortening

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3 users found this review helpful

Reviewer:

npsmama

Reviewed: Sep. 15, 2001

I tried this recipe to make a galette and I must say I didn't like it at all. I followed it to the letter, rolled it out and the dough was so sticky it was practically cake flour. It didn't stay together and my galette didn't make it off the baking pan; I tasted it and it was not good because it didn't have any sugar in the recipe! For a "no fail" recipe it sure failed spectacularly, because I had to throw out the whole thing, fruit and all.

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8 users found this review helpful