I used White Lilly flour, 1 cup Crisco (in stick form), and 3/4 cup salted butter. First time I make a recipe I try very hard to stick to the original with no deviations. Unfortunately, we were snowed in and I only had 1 cup of Crisco- forced to substitute. Without a doubt, best crust I've ever made! The dough was very soft and delicate during the roll out. Not sure if this was because I was using a soft wheat flour but I wasn't complaining- presumed if dough was delicate it wouldn't be tough. Today, I made the recipe in the food processor. Thinking it was a mistake, dough was wet (had to add more flour after it came out of processor). It's chilling in refrig now, guess we'll see soon.
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I used White Lilly flour, 1 cup Crisco (in stick form), and 3/4 cup salted butter. First time...