This is truly the HOLY GRAIL of Pie Crusts! Thank you SO MUCH for posting this recipe!!! I just made 2 pies for Thanksgiving and never had so many compliments on my pie crusts. (Frankly I NEVER had any compliments on my pie crusts, previously.) Even my finicky, hard to please 88 year old Aunt said it was just like "old time" flakey crust and wanted to know the recipe. I followed the wise, gracious advice of another reviewer and rolled out the dough between 2 pieces of saran wrap so my hands never touched the dough, no extra flour was used that might alter the recipe, and made for easy transference onto the pie pan. Once I molded the dough on the pie pan, I chilled it 40 minutes in the fridge to relax the gluten, and for added complete, flakiness perfection, I then followed her advice and put it in the freezer an addl' 20 minutes. What a difference! This crust will make any baker envious! Do yourself a favor, please try this recipe with the added hints. It adds a few steps, but you won't be disappointed. It not only tastes good, its gorgeous in presentation. Happy Baking!

Reviewed On: Nov. 28, 2008

Yummy! I added garlic and substituted the jalapeno peppers I had on hand. SALT IS A MUST in this recipe, but it is wonderful! Just need to hide it from the kids until I can buy more tomatoes....

Reviewed On: Jan. 6, 2008

Positively the tenderest ham you will ever make! The meat slide off the bone. I omitted the cloves and took the advice of others and cut down the liquid smoke to only 1/2 tsp. Took it to a church potluck and everyone was asking who made the delicious ham!! This one is a keeper for sure as it could even make an inexperienced cook look professional! EASY!!!

Reviewed On: Dec. 16, 2006