This spread is petty good. I would use less gelatin next time since it's a little stiff, however it goes nicely with warm bread...

Reviewed On: Sep. 7, 2009

A wonderful pie! I made two with a full crust on the top and I baked them for 1 1/2 hrs. I increased the startch to 4 tablespoons and it probably could use about 5 per pie.

Reviewed On: Sep. 7, 2009

This recipe is very similar to the one I've been using! I use 1/2 cup of butter and 1/2 cup of lard/shortening for every 2 cups of flour. If I am using the crusts for a pie, I add a tablespoon of sugar to the flour mixture as well to make it a little tastier! I find that the butter makes the crust very tasty and tender while the lard makes it very flaky - the best of both worlds! Note: Remember to always start with really cold ingredients when making crust, when heated, the lard will pop to make little flaky pockets of buttery flavor! In addition, brush the top of the pie crust with an egg white before baking so that it looks glazed and golden when it comes out of the oven!

Reviewed On: Aug. 16, 2009