This is the best pie crust!! It comes out flaky and delicious, and the recipe makes a generous amount of dough. I suggested making sure all of your ingredients are very cold when you make it, and don't overwork or overhandle the dough.

Reviewed On: Oct. 29, 2008

This recipe turned out a bit watery for me. While the taste was excellent, I would prefer a bit more "goo" in the pie. Next time, as following other reviewer's, I would add a tsp of cornstarch as a thickener. I prepared this using "French pastry pie crust," which made a perfect amount of crust and was extremely flaky and delicious.

Reviewed On: Oct. 29, 2008

This recipe is definitely a hit- I used it on in a buffalo chicken wrap sandwich that my bf loved! However I made one change to the recipe- my mother has the "original" buffalo wing recipe (clipped from a 1980 magazine & saved) which recommends adding a small amount of white vinegar to the hot sauce/butter mix. For this recipe, I used about a tsp. It adds a little extra zing to the hot sauce mix.

Reviewed On: Jul. 8, 2008