Great recipe! Makes one crust, so double if you're making a two crust pie. Be sure to follow the instruction to chill the butter and the water. Chilling is crucial for a flaky end result, and you can make this pie even better if you also chill the flour, your mixing bowl, the appliance you use to cut the butter into the flour, the room you work in, etc. I suggest that you invest in the highest quality butter you can find. Butter is the primary taste in the crust, and a high quality butter's taste really shines through. You may pay twice as much, but that's only about an extra $3, and that breaks down to $0.37 per slice. I'm all about saving money, but this is absolutely a worthwhile investment. If you want an even flakier crust, or if money is tight, substitute some shortening for butter, using equal portions. Shortening flakes a lot more but isn't nearly as rich and flavorful as butter. My final note is that you should work the dough as little as possible. The more you roll and reuse dough, the less flaky and tender the end result will be.
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