Amazing crust. Best ever. Like others I was intimidated by pie crusts but, no more. I read a bunch of the reviews and the main message was to keep everything as cold as possible. For example if i had to answer the phone during the process or i got pulled away for some other reason I would stick the batter in the fridge/freezer. Like someone suggested I used grated frozen butter and I used a shortening that I bought from a health food store, it is made of coconut and olive oil(love it). I just used a fork to lightly mix everything, no processor. My hands never touched the dough because I rolled it out between wax paper. After i put the rolled out dough in the pan and pulled of the wax paper off i chilled it again for 40 minutes before adding the filling and baking. What an amazing flaky buttery crust. I can't imagine making a better one. I made a broccoli quiche. Oh and i used about three quarters of the wet solution. The batter seemed wet but turned out perfect. I will use this batter for making portuguese custard tarts next.
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Amazing crust. Best ever. Like others I was intimidated by pie crusts but, no more. I read a...