I agree with other comments, there are better crusts out there. But I am going to keep this recipe as well, because of course they are not made with oil, and this is definitely a plus! moreover, it is not messy at all: if you really want to keep it to a minimum effort, you don't need a bowl and a rolling pin either. I mean to try it again, making the kitchen robot do all the work; I think it will be more "smooth" and perhaps less sandy and grainy... also, if you plan to use this for a sweet pie, be careful of the amount of salt (I happened to use it on my first try with a caramel filling, and it was fortunate, I declared that I had a "caramel au burre salè" French pie in mind from the beginning, but it was so untrue!
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I agree with other comments, there are better crusts out there. But I am going to keep this...