Sarah Lichtenstein

November 13, 2016 at 11:04am

The problem I have is when I use an all butter. crust (and I choose not to use shortening), it "melts" more when baking and even a simple crimp softens and loses its shape. Any solutions?
Your email address will not be published.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.