I have made this pastry twice in the past two weeks. The first time, I used it for a double crust turkey pot pie, and this week for 2 fresh fruit pies and turnovers. I substituted shortening for the lard, as I cannot handle the taste or smell of lard. It has come out great. I would use butter if it was not so expensive, perhaps for a pie for the holidays. The caution stands that DONT add additional flour. It is really creamy, but as you knead it, it comes into a nice smooth dough. Also, I have found it doesn't hold up too well if left to sit for too long (harder to roll out). Next time, I will put it in the fridge till ready to use. Great flavor too, I like the addition of the vanilla.
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