Difficult, but fantastic crust. The recipe is very flaky and flavorful, but I use a Kitchenaid to do the mixing and it comes out very wet and tough to manage (perhaps that's my fault for using the mixer?). However, 20-30 minutes in the freezer before trying to work with it works wonders. Additionally, rolling it out in between sheets of wax paper really helps (just be sure to flip it and peel the wax paper back pretty often to keep it smooth). It is particularly difficult to make the lattice, but chilling the lattice strips to the point where they are tough, but will still bend without splitting really helps. The flavor and texture cannot be beaten.
I make pies in 10-inch pans and the recipes makes just a little too much for ONE 10-inch, double crust pie.
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Difficult, but fantastic crust. The recipe is very flaky and flavorful, but I use a Kitchenaid...