Do you really roll your pie dough to only 1/8 inch thick?
I have finally made a pie crust that’s excellent and I give credit to Kenji Alt at Serious Eats for his outstanding recipe:
https://www.seriouseats.com/recipes/2011/07/easy-pie-dough-recipe.html
I use 3 oz of leaf lard in place of an equivalent amount of butter, but otherwise follow the recipe exactly.
Kenji’s recipe is silent on the specifics of Reading More May Cause Envy…
About Me
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)
Try not to drool!
John, New Englander turned Cali dude