This recipe was incredible! I was looking for a recipe that didn't include some sort of canned soup or frozen veg, so this fit the bill perfectly! the only thing I changed is instead of the 2 cups of water and 2 boullion cubes, I used 2 cups of reserved turkey gravy stock. (the drippings of the turkey + water from the boiled potatoes, scraped bottom of roasting pan, and voila, gravy stock). It tasted wonderful! i also only used one pie crust on top, because i find that bottom pie shells always turn out glue-like in pot pies. an incredible recipe that is sure to see my table again! thanks so much linda!

Reviewed On: Oct. 16, 2009

this recipe was great! i doubled it and froze most of the dough in small balls for future quick use. I also added about 1/4-1/2 tsp cinnamon (per batch) which added a great flavour. I added about 1.5 pkgs of chocolate chips (350 gram each), for my double batch...not the 2 cups per batch, and i still have tons of chocolate in each. i had no problem with runny dough or anything like that, like other reviewers, and i did melt the butter. just be sure to add the sugar slowly, to get the sugar/butter mix to a room temperature before adding the eggs. you don't want them scrambled! once the eggs are added, add the flour slowly too. a keeper for sure!

Reviewed On: Aug. 31, 2009

I've been making it for years and years. it turns out wonderfully, just make sure to measure the berries AFTER crushing, and keep the measurements the same. also, make sure to boil the powder in the 3/4c water for 1 full minute and add to the jam while still hot! it helps dissolve any leftover crystals of sugar. a change to the recipe as stated here...STIR the jam with the added pectin for a full 3 minutes as well to dissolve even more sugar. don't just let it sit! it is a good recipe...makes killer strawberry milkshakes, and a great addition to smoothies too!!

Reviewed On: Jul. 10, 2009