an excellent dough that assumes everyone has extensive knowledge of working with kinds of dough! some hints that my help: use ice water and add it 1 tablespoon at a time. you will probably not need the entire 1/2 cup. add enough till you have a manageable (not sticky or gloppy) dough. i wrapped my 2 rounds of dough in plastic and froze for only 1 hour, then rolled out between waxed paper dusting each side of the dough with flour. roll to appropriate size then freeze for 3-5 minutes, then carefully unmold the dough - dough side down, into pie plate, then carefully peel off the remaining wax paper sheet. fill the crust, and follow the same directions as for bottom crust. seal edges by crimping with the tines of a fork - trim dough edges, and prickn top crust with fork to create escape for steam. bake as directed on a foil lined cookie sheet for easy handling. a very butter dough and perfect with grandma opel's apple pie.
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an excellent dough that assumes everyone has extensive knowledge of working with kinds of...