I just have to say that this recipe is my all time favorite. It is great for a beginner and simple enough to be versatile for a master. I make pies (both sweet and savory), tarts and just about anything else that needs a pastry shell. I change it up a bit if I want something sweet by adding a little bit of sugar. I sometimes use butter (salt free) instead of shorting. I add different spices. I even use yogurt instead of water to get a tangy taste with a nice fruit tart. The potions are the key. I always use the same amount of fat to flour. I never remove the salt. Don’t add too much liquid. If you have problems working with the dough put it in the fridge for an hour. It will be much easier to work. You can also try rolling it our in plastic wrap. This recipe has always been a never fail basic for me.
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I just have to say that this recipe is my all time favorite. It is great for a beginner and...