i made the most delicious cornish pasty today ( i thought so anyway
) and so did my husband but said that he doesn't like flaky crust much and if i could make a less flaky crust the next time .
so far most of the instructions i've come across always aim for a flaky crust. what do i do to make a more crumbly crust. it should taste more a more like a soft biscuit? that's what dh said. i hope he knows wht he's talking about!
anyway my basic recipe was 225g flour and 112g butter and lard. oh and dh wants it a bit less fatty as well
now can i cut back on some of the butter and lard? and if so how much
how do i get this crumbly crust then, knead the dough more?
any help from experienced bakers is most appreciated. thank you