She baked for many years the cakes and pies, not enough to try and eat his friends, but... I'll tell you honestly - these pies I haven't eaten!!! Nothing to write I will not try, highly recommend!!! The words of the author of the recipe Chuchelko forum bread: -"Flour must first be mixed with a liquid which wets it well. In this embodiment, is milk. Gluten (starch) flour - good swell, the dough will become elastic, stretching. Fats are added at the end. If you pour fats or pour them into the dry flour, the fat molecules envelop the molecules of the starches, and then they are very poorly wetted. The dough will be rough, nevestushka. This subtlety, I read in a textbook for professional baking. And so it is! Tested! The dough is very delicate, it seems that it will stick to everything. Sometimes ( depending on flour) you have to add flour. but! The dough anyway should you stick to seem. Don't forget that it will swell and become a little more "cool& quot; for consistency after vypaivanija. The flour will absorb water. "-