I LOVE this recipe. I haven't bought store bought pie crusts since trying this one. Perfect every time. Mixes up perfectly. Rolls out like a dream. Really flaky. No-one leaves even a smidge of crust on their dessert plates. The only time I had problem was when I used margarine or butter instead of shortening...or when I cheated and tried to roll out the dough after only two hours. You need to chill this dough for at least the four hours recommended. I use butter-flavored shortening.

Reviewed On: Jun. 19, 2009

We've used a similar recipe to this for generations. Great for using up the last of the green tomatoes from the garden in the fall. We love it! The only difference I can see is we've always used some horseradish and some cloves. We put the spices in a cloth bag and only let a few escape into the relish. Here's my recipe: Green Tomato Relish (24 pints) 30 # green tomatoes 6 sweet red peppers 12 green peppers 12# med. onions 3 cups salt 6 qt. cider vinegar 12 cups sugar 6 Tbsp. celery seed 12 Tbsp. mustard seed 6 Tbsp. horseradish 6 tsp. whole cloves Grind all vegetables on fine grind. Add salt. Let sit overnight. Drain (squeeze!) all liquid out of vegetables. All liquid! Place vinegar in large pan. Add sugar and horseradish. Place spices in cloth spice bag ( I let a few celery seeds and mustard seeds escape). Add DRAINED vegetables. Bring to boil. Pack into jars. Seal. Hint: Light a couple of candles while you're grinding the onions. It helps burn off (cook) the onion gases so they won't bother your eyes.

Reviewed On: Jun. 9, 2009

Wonderful! I used margarine and hot water as others previously noted. Rolled out on a floured silpat with a floured ziploc bag on top. No problems with sticking. Made 24 tortillas, ~ 6 inches each. Too small for making burritos but just right for softshell tacos. I may try making 12 larger tortillas next time. The smaller tortillas were wonderful reheated the next morning for breakfast tacos. I imagine they'll work well as wraps as well.

Reviewed On: May 29, 2009