Okay, I am pretty excited with this recipe. This is only the second time I have made pie crust from scratch, the first time was a disaster. This turned out great. I followed a lot of tips from this site and it all added up to a great crust. I made enough for three crusts with some minor substitutions. I used 3 cups all-purpose flour and 3/4 cups cake flour, 2 sticks of butter and 1/2 cup butter flavored shortening. It took almost the exact amount of ice cold water called for. I made sure the butter and shortening were super cold (left them in the freezer for a little while) right up to the point I incorporated them into the dry ingredients. I folded the butter and shortening in with a pastry cutter and tried to work quickly and not overwork it. I added the water slowly and folded it in with a fork, again working quickly. When I made my peach pie I used a light egg white wash on the bottom crust and it kept it nice and firm. Amazing, since I have so little experience, but it turned out tender and flaky.
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Okay, I am pretty excited with this recipe. This is only the second time I have made pie crust...