This recipe is a good start, but I couldn't use it as-is. As many others have noted, the effort to get away from butter or lard is important, but this crust is so oily as written that it's pretty close to impossible to roll out. I added salt, extra flour (about 1/3 cup), and refrigerated it for a half hour or so to let the flour soak up the oil. Then I rolled it directly in the pie plate with a small roller gizmo that's for rolling out pizza crust (got it from Pampered Chef, as I recall). Crust turned out very well with those changes.
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This recipe is a good start, but I couldn't use it as-is. As many others have noted, the...