JoAyne

November 12, 2017 at 9:39am

Hello BH, Such a great tip! Any reason I can't do this with an all butter crust? I have an old pate brisee recipe ( that I'm sure is just a fancy name for pie crust) that is all butter. I've used it for years and it's pretty tasty and flaky. Thanks So Much!
Your email address will not be published. Required fields are marked *
About text formats

Plain text

  • No HTML tags allowed.
  • Lines and paragraphs break automatically.
  • Web page addresses and email addresses turn into links automatically.
The content of this field is kept private and will not be shown publicly.