This turned out well, I have made it a few times, a little different each time. I think I like it with butter instead of shortening (unsalted for some things (apple pie), salted for others (pecan pie). I also used half rice flour and half tapioca. I triple the recipe for 2 large crusts. The first few times I made it, I had a hard time getting it to transfer to the pan. I found if you refrigerate it for 30 min, then roll it out, then put it back into the fridge for a bit, it transfers much better.
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This turned out well, I have made it a few times, a little different each time. I think I like...