Absolutely perfect. I forgot the butter but can't imagine it could make it any better. I used Ruth's Grandma's Pie Crust recipe from this site and the combination was fantastic. Following others' tips I wrapped the edge in foil for the first 20 minutes and brushed the top with egg white beaten with water and sprinkled with a little white sugar at the beginning and again about half way through. It was just as beautiful as it was delicious. Both recipes were easy, and my Dad said he'd been enjoying rhubarb pies for over 60 years and this was the best ever. High praise from a man who married an avid and great baker.

Reviewed On: May 10, 2009

This recipe swept away years of intimidation I'd felt about making pie crust from scratch. Following earlier tips I used butter flavored Crisco and brushed the top with egg white beaten with a little water and sprinkled with a little sugar once at the beginning and once again half way through baking. Wrap the edge of the crust with foil for the first 15 minutes to avoid over browning. Beautiful color, flavorful, flaky and easy to work with. Perfect, and got rave reviews from my extended family that was raised on great scratch baking.

Reviewed On: May 10, 2009

I was unsure of trying this one but my teenagers really liked them. I increased the cheese to 1-1/2 cups and in half the batter, I added chopped black olives and chopped jalapenos. Those were the favorites. Next time I'll leave out all or most of the brown sugar; I'm not sure it was necessary.

Reviewed On: Aug. 8, 2007