I've been making ice water pie crust for many years and was pretty skeptical of using hot water. Wow, was I wrong! This was so easy and came out of the oven tender and flaky. I added a tablespoon of sugar with the dry ingredients because I was making a fruit pie. I didn't chill the dough before I rolled it out. You must use waxed paper below and above because the dough tends to stick. Use the bottom wax paper to 'flip' the dough into your pie pan and then peel off the paper. Voila!

Reviewed On: Jun. 16, 2008

Just like so many other reviewers, I added minced garlic (two cloves) to the vegetable mixture, and used yellow peppers instead of red. I was saving my fresh tomatoes for a salad, so I used petite diced canned tomatoes instead. I don't know if using fresh tomatoes would make much of a difference. It was very tasty and quite simple to prepare. I served it on a bed of spiral pasta, with a simple green salad on the side. Got lots of compliments.

Reviewed On: Mar. 23, 2007

I'm glad that credit was given to the Swedes for the recipe. It seems like all my Swedish relatives think that a recipe should have lots of cream and butter to make it delicious. Maybe not so great for your arteries, but once in a while, who cares? I remember my Mor Mor making similar cookies for her Christmas Eve smorgasboard. The only thing I would suggest is keeping the cookies chilled until right before serving. They are still wonderful, but don't crumble as much as when they are at room temperature. If you are worried about using a raw egg, you can get pasturized eggs at the supermarket, or if you are still worried, leave that ingredient out. These cookies also freeze very well, so you can make them well in advance of when they will be eaten. So delicious!

Reviewed On: Mar. 16, 2007