Great crust! I've made many and this was very easy, flaky and delicious. I substitutted sweet cream butter for shortening and for half of the flour I used whole wheat flour. I also added a dash of cinnamon and 1 tablespoon of sugar.By doubling the recipe, I had plenty for a lattice top crust and small heart-shaped cutouts.

Reviewed On: Oct. 25, 2009

This was excellent! I made a few adjustments to bring more flavor to the salmon and to cook inside rather than out. I used double couarsely ground salt and pepper and heavily rubbed the top of the salmon. I also put 1 tsp of ginger and garlic in the glaze mixture. I then lightly pan-seared the salmon in olive oil on one side, placed the fillets in the oven on broil and basted with the glaze about 4 times for 10 minutes (I prefer my salmon more well done than not). It was easy and quick to make and my guests loved it.

Reviewed On: Apr. 11, 2009

I loved this recipe as it is written but wanted it a bit more healthy for some guests' needs. I substituted whole wheat flour and instead of using 1 cup of flour for the topping, I used 1/2 cup flour; 1/4 cup ground pecans; 1/4 cup slivered almonds. It increases the fat, but decreases the white flour content. I also used a Splenda Blend instead of the sugar.

Reviewed On: Oct. 6, 2008