I've made this crust many times and it's practically replaced my grandmother's amazing corn oil crust. It's awesome, and not too hard to make. It's hard to find a butter crust recipe without sugar in it, and this one does quite well. One tip, don't skip the refrigerator step. It really helps to make the crust flaky. Also, I cut the butter sticks lengthwise on two sides and then slice it, makes for nice small chunks to work in. I just use my fingers, but small chunks of butter are key to working it in quickly.
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I've made this crust many times and it's practically replaced my grandmother's amazing corn...