I wanted to use Sally's shortening/butter crust for my pumpkin pie but I did not have shortening on hand so I went with her all-butter crust. I did the apple cider vinegar as she suggests as well. It's delicious, no doubt. But it is ultra ultra flakey, like biscuit dough. It somehow puffed and shrank with my pie, so not ideal for holding shape, just as she said it would. I would love this dough for a savory pie, like a pot pie. Sugar and all. It is not very sweet, just incredibly buttery. The leaves I made puffed up like little biscuits.
Make sure the blueberry stuff is mixed in well - maybe next time add the flour separately or add the dry mix more slowly while stirring. Tasted good tho!
It’s too sweet. Use granny smith apples for real, and use salted butter in the pie sauce instead of unsalted - there is no salt to balance the sweetness out.
