tomaquar Recipe Reviews (Pg. 1) - (188492043)

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French Pastry Pie Crust

Reviewed: Sep. 6, 2013
The taste was phenomenal ! It was like eating my favorite apple pie out of a giant sweedish butter cookie. I got it to work but find the dough hard to work with . When it was too cold it cracked. When it was too warm it was way too soft. I always use iced pure grain in my pie crust and they are tender and flakey . I like the method (if you havent tried give it a shot) but is the alcohol the problem ? How critical is the measure of the use of water? what are the downsides of too much water
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