I was scared going into to this because I've messed up many a crust in my day. But this is a fool proof crust. I chose to double the crust recipe because I like a thick bottom crust and more crust to come up the side of the pan and create the wedges. Once all the ingridients are laid out the crust is together and ready for the pie pan in less than three minutes. The filling is perfect, I didn't change a thing. DELICIOUS!
Date Posted: Oct. 29, 2008
Cooking Level: Expert
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