I thought this crust tasted delicious for a meat pie I made (the recipe for the filling however, was not delicious). I made a bonehead mistake and wanted to use this crust as a top crust but I didn't have parchment paper to roll it out on so my top "crust" ended up more like delicious patchwork. This was super quick and easy to make and I know I will make this again. Next time I plan on using my food processor with a dough blade to mix and get some parchment paper if I need to make a top crust. Otherwise, just mixing it in the pie dish works wonderfully for a bottom crust! Also, this crust is definitely for savory. I'm not sure how to sweeten it without using a ton of sugar but this crust would be great (it's light and flaky) for quiche, pot pies, etc.
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I thought this crust tasted delicious for a meat pie I made (the recipe for the filling...