Pie Crust

Page 156

Cuisine: North American | Course Type: Pies and Tarts

(1 review)

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Recipe Review

This crust took few ingredients, and worked up nicely. I used butter and cold water. It rolled out and the edging was formed easily. I filled it with the Maple-Walnut pie filling. While it baked, a marvelous butter aroma filled the air, but it did not live up to its aroma. The exposed portion of the crust was very hard and the interior while baked was gummy. This will not replace my standard Betty Crocker crust recipe.

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