Reviewed: Jan. 22, 2012

To divide dough equally into 24 pieces I like to divide the dough in half then divide each half into quarters. Then divide each quarter into 3 equal parts and you will have 24 pieces.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Jena

Reviewed: Dec. 3, 2011

I had high hopes, wanted to use as a tart crust for quiche and some cookies. But when I baked them, they completely collapsed into the cups, leaving a mound of crust, rather than a shell. Not sure why I had a bad experience. If anyone has an idea...

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

MindyJoSchmid

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: New Berlin, Wisconsin, USA

Reviewed: Nov. 26, 2011

This dough was great! I made mushroom tarts and pear-blue cheese tarts with it, and that worked so well I used it for my Thanksgiving pumpkin pie too. Easier than the butter-flour-ice water version and turns out more reliably light and flaky.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

rahime

Reviewed: Nov. 14, 2011

Excellent recipe and very easy. I used in mini tart pans for Mini Crawfish Quiche. Was a big hit at brunch.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

swla

Reviewed: Oct. 10, 2011

very happy to find a simple pie crust recipe used this for a pumpkin pie today and going by what one reviewer said i prebaked the shell for 20 mins before i added the filling unfortunately 20 mins was a bit too long and i burned the outer crust but upon eating the pie i was glad i prebaked it because it deff would have been soggy/raw so next time i will pre bake it for 10-15

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

sweetpotatoes

Home Town: Vancouver, British Columbia, Canada

Living In: Surrey, British Columbia, Canada

Reviewed: Oct. 6, 2011

Really good but time consuming.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Cooking Level: Expert

Reviewed: Sep. 30, 2011

I took the advice of others and baked the shells before filling them. They came out perfectly. I would definitely use this recipe again!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

teknicolour

Cooking Level: Expert

Home Town: Niagara Falls, Ontario, Canada

Reviewed: Jul. 20, 2011

So easy. I wouldn't change a thing.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

JulianaB

Reviewed: Jul. 18, 2011

I added salt, and it was perfect!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Sissy's Momma

Cooking Level: Intermediate

Reviewed: May 12, 2011

I made this in three tart sizes: the mini-cupcake pans, the "muffin top" pans and the regular cupcake pans. I baked them 15 minutes at 325, unfilled. Nice, flaky crust and you do not need to vent and weight as with regular pie crust. I suggest working the dough so it is rather thin and up the sides of the mini and muffin tins. For the muffin-top pan, I just spread it to fill the space. Each shape is good for a purpose. Minis filled with something like PASTRY CREAM from this site or a fruit filling. The larger ones would be better for salads for more savory fillings. Overall, though, this crust is outstanding and so very versatile.

Was this review helpful? [ YES ]
2 users found this review helpful