What sort of pastry do you make/use?
I just make ordinary shortcrust, not sweet, since IMO the filling is sweet enough, but use SR flour, since it makes a slightly lighter pastry.
However just wondering - since will be making 1st batch tomorrow - whether something else would be an improvement. (Not that I ever have any left, dh will see to that!)
Parents-in-Law. What do/did you call them?