I substituted a small boiled mashed potato for the flakes and that worked just fine. Let it do a second rise in a warm oven. I also kneeded by hand for about 7-10 minutes. I noticed some of the other reviewers said it tasted biscuity that's probably because they under kneeded it. Mine was soft and chewy-great! I used it for bierochs and it was a perfect match.

Reviewed On: Jul. 25, 2007

Great recipe! I agree with other reviewer, key is to disolve sugar on low then turn it to medium heat. I've made it twice this week with the Gob cake!

Reviewed On: Jul. 25, 2007

I use a little bit more water than it calls for and Smart Balance margarine and love the saltiness of the crust. I usually make up four crusts and use it for pot pies as well as fruit.

Reviewed On: May 8, 2007