Always use cold butter (or shortening) when making pie or tart crusts, and leave the butter in pea-sized pieces when you incorporate it into the flour. These little “butter balls” will melt when baked and create a tender, flaky crust.
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Always use cold butter (or shortening) when making pie or tart crusts, and leave the butter in pea-sized pieces when you incorporate it into the flour. These little “butter balls” will melt when baked and create a tender, flaky crust.