I was skeptical, but I'm glad I tried this. My flour-water mixture came out like a thick dough, not a slurry or a paste so I was concerned. But the final outcome was delicious! Flaky and flavorful! Everyone was really impressed. I pulsed the flour with seasonings in a processor; then pulsed half butter, half shortening only until it formed pea-sized crumbs. Then, I added the flour-water mixture and pulsed only until it was incorporated (the mixture was quite crumbly). I pressed the mixture into a ball onto plastic wrap and wrapped it tightly. Chilled for a few hours, then I rolled it between two sheets of waxed paper so I did not have to add any more flour. Formed crust and brushed on beaten egg and water before baking. It was really a great crust, I must say. Thank you for a really unusual recipe!
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