This is by FAR the best crust recipe I have ever used, either baking personally for my family or professionally. it is sweet, crumbly, flaky, melt in your mouth good. So you all know, the recipe in its original form is EXCELLENT, 5 stars in itself. However, substituting butter for the shortening made an equally delicious subset of the same recipe if you love butter as much as, well, most people in the world. The sugar gives it a sweetness other crusts lack, and the vinegar brings it together, and even adds the slightest tang. This has basically become my new permanent pastry-piecrust recipe.
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This is by FAR the best crust recipe I have ever used, either baking personally for my family...