This makes a great, flaky crust! Like another reviewer mentioned, I roll my dough between sheets of plastic wrap so I don't ruin the dough by handling it too much or adding excessive flour...I really recommend that method (plus it keeps your table top neat as a pin!). Also, you can add a dash of vanilla or almond extract for a slightly more flavorful crust should you prefer.

Reviewed On: Oct. 29, 2009

This was my first attempt at a sweet potato pie and I loved how easy this recipe looked so I gave it a go. I used canned sweet potatoes rather than fresh and since I had a large can I doubled the recipe to make two pies, which is quite easy to do then you can simply freeze the second unbaked pie for an easy thaw and bake treat later. Overall this is an awesome pie. The only reason I am not giving it 5 stars is because it's a lot sweeter than I prefer. But a little sugar adjustment (for my taste) and this recipe is a keeper!

Reviewed On: Oct. 29, 2009

This is a great, classic pumpkin pie recipe. Although you can use canned pumpkin it tastes best with fresh pumpkin (I prefer to half/seed/foil wrap/then bake my pie pumpkin at 350 for an hour then scoop into a bowl and mash it. If you like your pie a little sweeter you can add about 1/4 C. more sugar to it, but otherwise you can't go wrong with this recipe at all!

Reviewed On: Oct. 5, 2009