Fantastic - will make over and over again!

Reviewed On: Oct. 3, 2008

I avoid making pie crusts like the plague. Every recipe I've tried comes out sticky and messy - but this one was absolutely perfect! I cut this recipe down and made two large crusts (more like 2 and a half) for a strawberry pie am just kicking myself for not making my own crust sooner. Very easy, very tasty - this truely is a perfect pie crust!! One trick I learned when it comes to pie crusts... before you start, put one or two pieces of plastic wrap on the counter top so that the plastic is a bit larger than the finished pie. Then roll the pie out as normal - but instead of having to worry about it sticking to the counter, you can just pick it up by the plastic wrap and turn it over into your pie pan. Works like a charm!

Reviewed On: Jun. 13, 2008

Fantastic recipe! Here's a trick I learned from my dad: you don't need a double boiler to melt the chocolate! With the water heating in a regular saucepan, put two thick glass tumblers into the water. These become your double boiler! Put 1/2 the butter and chocolate into each glass slowly and stir with a butter knife or a spoon until everything has melted. I would suggest at least with this method to put the butter in first because it's harder to get it to melt if you melt the chocolate first. And experiment with different types of chocolate! I used 4 oz Nestle semi-sweet baking chocolate, 3 oz Ghirardelli 70% dark and 3oz Ghirardelli 100% cocoa and it came out delicious! I'd like to see how a few oz of mint chocolate would come out, too. :-) Good recipe! Will use again!!

Reviewed On: May 14, 2008