Search inside this book

No other editions

Baking for All Occasions

Single-Crust Flaky Pie Pastry

Page 354

| Course Type: Pies and Tarts

(1 review)

Tags:

Recipe Reviews

8th August 2013

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.

(0) comment (0) useful  

Login or register to add your own review of this recipe.