| looks good, I use a similar technique except after cutting in the fat with the flour, I dump in a bowl, and "toss" in the cold liquid. When I take the time to get everything very cold and do it right, the pie crust is so delicate and flaky, sooo good.
Like this recipe, I like using both butter for flavor and shortening for tenderness. Sometimes I think people mistake a crumbly crust for a flaky one, like you get on commercially made pies, just not good in my book.
MAC |