I had a real problem with this recipe. Maybe it's just me, but I felt it had way too much shortening. I had an unworkable ball of dough before I added any water! For my second try at some crusts, I used my mixer, and added shortening until I had something between cornmeal and peas. Then I added water to make a rollable dough. Seems the secret is in the amount of shortening. More makes flakier dough, but is harder to work. Less shortening and more water, and the recipe starts to look like one for crackers! I guess that with more experience and better technique, one can work with the high-shortening crust. I'm not there.
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I had a real problem with this recipe. Maybe it's just me, but I felt it had way too much...