Pie crust perfection continues to elude me, but this effort was a giant step forward. I think the answer may be to measure the ingredients more by feel, rather than following the recipe exactly?
First, I have Kristi's pie crust recipie and it is a no fail so I'll email it to you. Second, and this sounds weird but it works, subsitute vodka for water and you will get a super flakey curst (alcohol cooks off so don't worry about that!)
First, I have Kristi's pie crust recipie and it is a no fail so I'll email it to you. Second, and this sounds weird but it works, subsitute vodka for water and you will get a super flakey curst (alcohol cooks off so don't worry about that!)
ReplyDeleteSheilah