Baking for All Occasions
Single-Crust Flaky Pie Pastry
Page 354
| Course Type: Pies and Tarts
(1 review)
Tags:
Single Review Display
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.
Login or register to add your own review of this recipe.