I made this recipe for the first time today and followed it exactly as written, except that I only rested the dough for about 30 minutes in the fridge. Leaving it the full time will only make easier to roll, although I had no problem rolling it after only 30 minutes. One negative reviewer believed that there is too much shortening, but I don't agree. It's pretty standard in crust recipes and it wasn't hard to handle at all. I would suggest if you are a novice pie maker you need to use some tips to help you, such as chilling the fat first (I didn't do thatbut it never hurts) but I do typically place the cut-in flour/fat mixture in the fridge for 30 minutes or so BEFORE adding the water, while I work on the filling. I always put ice cubes in the water and chill it very cold, and then sprinkle it on a bit at the time, because it will not always take as much as the recipe calls for and it may take more a little more sometimes. I never touch the dough until it can pretty much be formed into a ball with your spoon or spatula you mixed it with. The less you touch it the more tender it will be.
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I made this recipe for the first time today and followed it exactly as written, except that I...