I couldn't agree more URBANAUDREYE! I use pastry cutter also. My grandmother taught me to make pie crust when I was little using a pastry cutter and crisco and my crusts are ALWAYS light and flaky. And how can you get the mix to look like little peas when using a food processor?
First, I'm offended by the use of a food processor. Does no one believe in a good old fashioned pastry cutter anymore? Second, my grandmother made a very similar recipe in a larger quantity, and rather than adding the water right away, use what we needed, and refrigerate the rest for future use.
Chilling is necessary to stop the butter pieces from melting into the flour. When they get hot, the moisture in them expands, creating the flaky layers. Dough that is warmed yields a tough, lifeless crust.
A friend told me about her mother always chilling the dough and using ice water. Must be the best thing to do.
Chilling must be a plus!
The measurement for butter was on the video at 1 stick. If you need the measurement in tablespoons, it is shown on the paper wrapped on the butter.
Could the actual recipe with quantity of ingredients be shown?
Agree - no real indication of butter amount. It looked like maybe a Tbsp or so, but this really needs to be edited to give better information.
The crust looks good, but I'm unsure on how much butter to use???
it looks good but how much butter?
Yeah,I didn't get the measurements either.Otherwise it looked pretty easy.
No measurement's or ingreadents given.
How much butter????
Did she even tell us how much butter to use? Not so helpful!
Can you use whole wheat pastry flour instead?