only does the type of fat vary but so does the incorporation technique. to achieve a flakier crust perfect for fruit pies, leave the fat in larger pieces so they melt in slow chunks and create steam, which then pushes up flaky layers. for custard pies, it is preferable to make a mealy dough that won't...
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and replace with brown sugar. try this and you won't be disappointed. read more helpful ( ) most helpful critical review tutu sharna rating: stars / / this is good as far as the ingrediants however to make it awesome... need to separate the eggs and beat the whites until they are stiff then stir that...