Reviewed: Jul. 8, 2009

For most of my life I disliked pie crust. Dry, somewhat tasteless...a sad ending to a piece of pie. Then I tried Julie's recipe. It's amazing!! I use it for anything pie, anything turnover. You can't go wrong! Everyone is wowed by it..even my Mom who was happy with her crust. It's little like sugar cookies. Thank you for sharing it! :D

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Sugarfoot

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: San Francisco, California, USA

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Reviewed: Nov. 20, 2007

Really yummy! Added a bit of pumpkin spice and filled with pumpkin pie filling. Cinnamon and sugar sprinkled lightly over the finished product made it extra sweet and delicious! Great snack to get in the Thanksgiving spirit! =)

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Cyle

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: Northridge, California, USA

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Reviewed: Oct. 24, 2006

I love this recipe, so sweet and soft. Fluffs up nicely and I put any thing in it and taste great. Just followed the direction of putting together. I just 350 and check for browning. After that, all is great.

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MISCBILLS

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Beaverton, Oregon, USA

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Reviewed: Feb. 26, 2006

This made GREAT turnovers! I followed the recipe exactly as directed, EXCEPT, I had no butter on hand, so I used a stick and a half of margarine instead. It is a sticky dough when you remove it from the fridge. To remedy this, only roll half the dough at a time, and use a medium-heavily floured surface to roll it out, keep your rolling pin floured well also. If it doesn't work out well on the first roll, knead the extra flour in that stuck to it, then try again, it will be easy to work with then.I made small turnovers, about 4" across when unfolded. They baked nicely at 350º for 23-25 minutes.

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FUN4REGINA

Cooking Level: Expert

Living In: Sayre, Pennsylvania, USA

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Reviewed: Oct. 24, 2005

I didn't like this at all. I made it wil my usual turnover recipe and it sucked up all the liquid and the dough crumbled very easily. I won't make this one again.

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Leslie Sullivan

Cooking Level: Expert

Home Town: Estacada, Oregon, USA

Living In: Hood River, Oregon, USA

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Reviewed: Jul. 23, 2005

This dough was very sticky and hard to work with. My turnovers did not come out well.

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Ali

Cooking Level: Professional

Home Town: Calgary, Alberta, Canada

Living In: Logan, Utah, USA

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Reviewed: May 5, 2005

how long and what temp. do you bake this At??

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VIRGOVICKY

Cooking Level: Intermediate

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Reviewed: Sep. 23, 2004

I was pretty disapointed with this recipe. The other review was right, it is more like a cookie. I was also frustrated trying to figure out how long and how high to bake it. I am not an expert baker so I had to guess. Maybe I need to roll the dough out thinner. I also found it difficult to roll- it was very sticky even after chilling for a long time.

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EJGADDI

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Reviewed: Sep. 15, 2004

This crust was almost like a sugar cookie, sweeter than I expected. It was very tasty though and worked really well as apple turnovers because it held its shape very well and didn't have a bunch of filling leaking out. Refridgeration is a must though, because the dough is very soft.

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KER0WYN

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Reviewed: Oct. 12, 2003

I made some small apple empanadas with this recipe, and my boyfriend is still bringing it up in conversations with strangers weeks later. He swears it's the best thing he's ever eaten. This recipe is a jewel. Thank you.

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LEEBUNNY

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Reviewed: Sep. 21, 2003

best pastry dough I can find, use it for all my pies and tarts now. It is terrific with meat inside for an elegant dinner, just Absolutely yummy!

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KERREGADOURY

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Reviewed: Apr. 23, 2003

I used this for apple turnovers. My hubby's favorite. He says 'they are the beat he has ever eaten'. We have been married for 30 years, this is BERY high praise. Thanks for sharing,MzMudd

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