It's true! this crust is great. Another thing we have learned about this crust recipe: rolling it out flat, folding it like a letter (into thirds), folding again (thirds, into a square); rolling it out again, repeat above - creates even more flaky layers. I used that technique when making homemade pop tarts and you couldn't really tell the difference from "regular" pastry. We use the at home flour blend; works wonderfully.

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