This rating is based on the process, not the product, since I haven't baked the pie yet. I really like the idea of a lighter pie crust that uses less shortening. But this crust was much more difficult to work with than my usual recipe. I made it as written and it didn't bind at all. After unsuccessfully rolling it the first time, I added another 2 Tablespoons of ice water and did salvage it. But I'll be trying a different recipe next time. Also, this crust is awfully sweet.
GayleR Posted: 11/20/11Greenville, NC
rstarrlemaitre Posted: 06/11/12
Wonderfully flaky and tender crust! Because of the sugar, it could almost stand alone as a shortbread cookie instead of a pie crust. Will be using for coconut cream pie and buttered-rum cream pie soon.