I have tried many crust recipes over the years-some good some not-and this one rocks. I tend to overwork my dough but with this recipe it didn't seem to matter. My crust came out buttery and flakey. I did as suggested and froze my butter for a few hours so maybe that did the trick. Thanks for a winner.
sounds like a great and simple recipe! but what are the baking instructions??
This is the recipe I've been using for a while. I didn't have a lot of success with pastry before this but this makes it easy. I use reduced fat margarine instead of butter which I'm happy with.