Not only was this the best pie crust I ever made, but it was the easiest! This recipe is genius! I substituted half & half for milk because that's what I had on hand. It complimented my pumpkin pie perfectly. The crust's saltiness balanced out the pie's sweetness. I loved it. And the flakiness? Oh my gosh, I never managed to get a pie crust this flaky in my life. I used to think that texture was reserved for shortening only, and I refuse to use shortening. I thought I'd never produce something like this out of my kitchen. I am so excited. So excited, I had to join this site to make my first comment! Finally! A crust I absolutely love and... remarkably, one that doesn't require freezing and cutting and fussing... oh my... THANK YOU for posting this.
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Not only was this the best pie crust I ever made, but it was the easiest! This recipe is...