The Pie and Pastry Bible
Tags: pie butter Rose Levy Beranbaum pie crust cream cheese Wondra flaky zu Pi
Recipe Review
Excellent recipe. The flavor is good! However, I follow directions to a "t" and there must be something wrong with what I am doing, for after refrigerating the crust it is as hard as a rock; I let it soften the required time, still too hard, and the crust breaks up in chunks. Am I refrigerating too long, what texture should the dough be after refrigeration?
Getting rave reviews on the crust even so!
Comments
andrew - 6th December 2011
Hi Elaine: you may be refrigerating a bit long, or have an especially cold fridge. You should let it soften a bit more then - it does need to be soft enough to roll out, though not so soft that the butter starts to melt into the flour. I usually start with mine still fairly chilled, and trust that it will soften as I roll it out (I also patch it as necessary). I tend to err on the side of cold and a little crack/crumbly rather than too soft. I just posted a link on the links tab above that shows a detailed video of Rose making this crust. Very handy.
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