I make a great crust with a couple of tricks.....butter and shortning mix or sometimes use lard....
but if it is dry or not that special feel....Never add more water...water and flour make paste....use oil or a bit of softened butter...and always roll between parchment paper...add only a dusting of flour if need and always butter pie pan....and have it cold also...a friend of mine swears by the vinegar and egg method...which again makes a good crust...just don't add too much flour in rolling....
August 19, 2015 at 10:18pm