I doubled the recipe, used 1c chilled shortening, 1 1/2 c chilled butter. Also used apple cider vinegar because I don't have white. I needed an extra 4 T ice water, but my climate is very dry right now. Chilled the dough in the refrigerator before rolling it out, let it rest in my tins in the refrigerator after draping it in them. I made 2, double crust pies and had enough leftover for a single crust pie as well. Cut into strips for a lattice on one of the pies, the dough handled very well, didn't tear or break apart. The crust was flaky, flavorful and tender, everything I hoped for! The butter let it brown nicely, I did need to foil the rims halfway through.
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I doubled the recipe, used 1c chilled shortening, 1 1/2 c chilled butter. Also used apple...