I agree--too much vinegar and too much oil. I cut the vinegar to 1/2 cup and oil to 1/2 cup. I used 2 cups chicken broth. Next time I would add another 6 oz can of tomato paste. I would eliminate the pickling spice and add Italian spices directly to the tomato sauce. I put my canning jars in the dishwasher, wash them and dry with heat. When they are done, I put the hot antipasto in them and put the seals/caps on. I just heard two seal. No need to put in water bath if you start with hot jars.

Reviewed On: Oct. 18, 2009

This is an easy to make crust. I make it in a bowl and then press into pie plate. I haven't tried rolling it, but seems like it would roll well too. I used it with the Lemon Sour Cream Pie for Thanksgiving. GREAT crust and awesome lemon custard too.

Reviewed On: Dec. 24, 2008

Excellent! It was so smooth and creamy. I used cornstarch rather than flour because family has gluten allergy. Did not chg anything else. It set up just fine. I used a purchased graham crust to save time. Would like to try it with a vanilla wafer crust. I think I'll use the basic custard recipe for other custard pies as well.

Reviewed On: Dec. 14, 2008