Baking for All Occasions
Single-Crust Flaky Pie Pastry
Page 354
| Course Type: Pies and Tarts
(1 review)
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Recipe Review
Zosia from Toronto, ON
This is indeed a very flaky pie crust. Made with both butter and shortening, it has a high proportion of fat to flour and is too tender and crumbly for my liking. Because of the quantity of fat, I found that the dough needed less water to hold together than the recipe states.
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