Quote:
Originally Posted by Tobra
Apparently the key is to keep your Crisco in the fridge, use cold water and handle the crust for the dough as little as possible.
|
Cold water and tossed together lightly with a fork is essential.
Instead of the crisco, I let the dough sit in the fridge overnight before rolling it out. Lets all the glutens absorb nicely. Makes the crust light and flaky. I bake mean assed fruit pies. Taught by three gens of midwest farmers daughters.