This recipe works wonderfully for pies, tarts, or even savory foods like pot pies. It always turns out flaky and buttery, and never tastes dry, doughy, or too much like flour. The edges don't burn easily either, so there's rarely a need to use aluminum foil on the edges of the crust! Preparation time includes refrigeration of dough prior to rolling. I adapted this recipe from The Fannie Farmer Cookbook.
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