By Chef assig on June 15, 2005
"Very nice light crust"
Serving Size: 1 (327 g)
Servings Per Recipe: 2
"Soft, tender crust, but a pain to try to roll. I finally gave up and pressed it into place by hand. That's definitely my suggestion! I'd use it again though."
"I've never made a pie crust using milk before. This was a wonderfully tender crust and had good flavor. I also had trouble rolling it out, but it patted into the tin nicely and tasted fantastic, so no complaints here!"
"I usually always manage to make my pastry go hard and brittle but this worked out really well - it was nice and soft!"