Amazing! I have been a little unlucky with pie crusts in the past, and I even messed up again the first time I tried this recipe. After tossing out the first crust(too much water, then too much flour) I read a lot of the tips in the comments and tried again. I doubled the recipe, weighed the flour(personal preference), diced the butter into small pieces which I froze for a bit, and kept the water in the freezer until I saw ice crystals. I used my fingertips to rub in the butter(I have a light touch and slightly cold hands), and only used about half of the water. It ended up sitting in my fridge for 2 days and it was absolutely wonderful when I was rolling it out. I used this to make a cherry pie and it was delicious and very flaky.
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Amazing! I have been a little unlucky with pie crusts in the past, and I even messed up again...