I made this recipe last week and used the spiral dough beaters on my mixer, which worked great. I made the full recipe, but used half on one pie last week and stored the other half for a pie this week. The first pie I baked the entire pie with the crust (no pre-baking) and it didn't bake well in certain areas and felt dense and doughy even though the pie was done. The second half was used in a pie that held a cream filling, so the crust was baked completely first, before the filling was added. I must say the results on the second pie were outstanding and will be the preferred way I use this recipe. I love the flavor of the recipe and it lends itself well to the sweet fillings I put in it. It is not sweet, nor bland, but tasted like an old-fashioned pie crust. I am KEEPING this recipe! Thanks so much, Sheila in Missouri
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