Very moist, buttery and chewey edges. This is very sweet so I will probably cut out some sugar next time. I made the recipe exactly as stated and found there was enough crumb topping for my taste. The only problem I had was that it took at least 50 minutes in a 350 oven using a 9x13 pan as suggested. I kept checking it and the middle just would not cook. I've never had that happen before so I just kept an eye on it and hoped for the best. I'll definitely make this again.

Reviewed On: Nov. 24, 2008

I love this pie crust recipe. Best one I've ever made. I did add 1 tsp of vanilla to the ice cold water and I added 2tbsp of sugar to the flour mixture. Buttery, flaky and delicious. You won't be disappointed.

Reviewed On: Sep. 26, 2008

Good, easy recipe to follow. I didn't have any blueberries on hand so I added shredded apple to the mix. I have a habit of making recipe's without reading them through first...so I didn't realize how much batter this was going to make until I was actually mixing it altogether. I ended up pouring it all into a bundt pan and it came out great. I also forgot to add the vanilla...and I'm a freak about vanilla but it came out okay. I don't usually mess around with recipe's on the first go around but this one is so easy you can do what you want with it and it will still come out great!

Reviewed On: Aug. 16, 2008