Very tasty! I did add about 1/4 tsp Kosher salt though because I was making these for my mini quiches. Only baked them for about 15 minutes before adding my filling as they were close to burning (I took a hand grater to the bottom of a couple that were burned and grated off the slightly burned parts. wonderful recipe!

Reviewed On: Oct. 30, 2009

This is the perfect pie crust!! I have made it several times and slightly alter it based on what I am making--more salt when making chicken pot pie, and when I make apple pie I chill 1/4 Cup apple juice in place of ice water, which was amazing!! It is very important to be careful not to overwork the dough--like Alton says, 'JUST STEP AWAY!' I like to keep the dough slightly on the wet side when I make it and put it in the fridge because when rolling out the dough you have to use a bit of flour, so that way it doesn't get too dry. This recipe is saved under my favorites and I use it about once a week.

Reviewed On: Oct. 12, 2009

I have never made peach cobbler before, and it came out amazing! My boyfriend ate almost all of it the first day! Thank you for sharing this!!

Reviewed On: Sep. 24, 2009