| Overall Rating: |
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2
out of 5
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Taste not worth the difficulty!,
April 14, 2009
By anjali.
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"*Despite the troubles with the dough and its texture, the taste was very nice.*
This was, by far, the MOST difficult dough I have ever worked with! It did not come together after adding the egg yolk. It wouldn't even hold together after being squeezed by hand. I had to add the rest of the egg to bring the crumbles together, then KNEAD it like a bread dough to distribute the moisture.
Rolling it out was frustrating and utterly impossible. I had to press the dough into the pan and use fragments of pressed-out strips to make the lattice. All the extra handling made the dough very tough when it baked. It could only be called flaky because it crumbled like concrete!
I am wondering if this might have worked better if it were approached like a traditional pie crust, with cold butter cut into the dry ingredients. I've never heard of a pie crust that calls for creamed butter and sugar, and now I might know why."
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