I loved everything to do with this crust! I made the crust for a cobbler and followed what others suggested, ESPECIALLY mixing the oil and water until it was creamy, putting the oil and water in the freezer, and the tsp of sugar. And I cut the salt back to half a tsp because a full tsp seemed a bit much. It rolled out just fine when it was cold, and even better when it got just a tad bit warmer. I added a little sugar to the top as it was baking, and when the cobbler came out, I almost melted through the floor with how wonderful the crust was! It's totally customizable, and permanently in my recipe book. Thanks for the amazing crust!
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I loved everything to do with this crust! I made the crust for a cobbler and followed what...