Single-Crust Flaky Pie Pastry

From Baking for All Occasions

Cookbook

Author(s): Flo Braker

Page 354

Course: Pies and Tarts

Reviews

1 reviews, average rating 3.0 / 5

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Zosia

12 years ago

★ ★ ★ ★ ★ 3/5

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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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