One of the very first years I started cooking for the holidays, I made a French silk pie using a random butter crust recipe. For some reason, the pie crust had turned to some strange translucent, rubber-like consistency.
Everyone chewed on their rubber pie silently (including my hubby who was still my boyfriend at the time… it was the first thing I cooked for him! 🙈), until I finally broke the ice and mentioned that there was obviously something wrong with the pie! 😂
I have never used that recipe again. And much to my hubby’s delight, I have found the perfect flaky pie crust recipe that turns out perfect. Every. Time.
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