The Pie and Pastry Bible
Tags: pie butter Rose Levy Beranbaum pie crust cream cheese Wondra flaky zu Pi
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lovesgenoise from , MA
Just sublime. Best tasting pie crust I've ever had- leaps and bounds ahead of all-butter crusts. There's an updated version on the author's blog that uses heavy cream instead of water for added tenderness, which is great if you're using all-purpose flour instead of lower protein pastry flour.
(edited 30th October 2011) (0) comment (1) useful
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