This pastry really lived up to its name today. I made it exactly by the recipe. It was a bit sticky, but, after it was chilled, I decided to roll it out between waxed paper. Great idea, or so I thought. It rolled out beutifully, no tears, just perfect. However, it would not come off of the waxed paper. So, since I'm one not to be defeated, and because I didn't want to start again, I just scraped the dough off of the waxed paper, reshaped it, floured it and the board, and rolled it out again. It again rolled out beautifully. I'm thinking at this point that this mess will be the toughest worst pastry I've ever made, but I plowed ahead. I used it with Bev's Chocolate Pie from this site, so it wasn't blind baked, just baked right along with the pie. I gotta tell you, this, even after the torture I put it through, was the best pie pastry I've ever made. My nephew even said he liked the "crust" better than the pie, although he didn't have any problem "forcing down" two large pieces. Great recipe. Thanks much.
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This pastry really lived up to its name today. I made it exactly by the recipe. It was a bit...