Peter Dion

November 24, 2019 at 6:33pm

The folding of the layers appears to make a great crust, but also appears to be just that much more time and effort. I recently used a recipe for an all butter crust, made in a food processor, two different additions of flour, and the use of frozen, grated butter. The result was the easiest crust to roll out, and the flakeyest, flavorful crust I’ve made. Take a look, and see what you think. Very easy, and fast to make, easy to roll and handle. It is now my go to recipe. I want to try it work KA pastry flour.

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