Perfecting a pie crust has been my downfall for almost 45 years; they end up too tender or too tough, so have resorted to buying a Pillsbury pie crust. While it's a nice crust, I've always wished I could make a decent crust on my one. Today, I was going to make a chess pie for Sunday supper when I realized I was out of my store bought pie crust and thought I would once more attempt to make a crust. After reading about your Grandmother's cottage industry during the depression, I had to try this recipe. I can only say the trimmings that I sprinkled with cinnamon-sugar were so good, I can't wait for the reviews on the crust used in the pie. Thank you SO much for sharing this family heirloom; it now the recipe I will be using!

Reviewed On: Apr. 22, 2012

Delicious! Quick and simple to make; a huge hit at our little "cocktails on the deck" gathering last Friday. Thank you for sharing!

Reviewed On: Mar. 30, 2012

Made this recipe the first time, following the direction exactly, and it was fantastic; my family just went wild. I used Cobia, since my husband had just returned from a fishing trip in the Gulf, and we had lots of fish. The batter was so light and tasty, the next time I made this recipe, I doubled the batter and made battered/fried onion rings as well. Another big hit! The white sauce was so popular, I now have a batch on hand in the fridge to use as a dip with chips, on tacos or slightly thinned as a salad dressing. Thank you for sharing this easy and very tasty recipe!

Reviewed On: Nov. 27, 2011