Reviewed: Feb. 26, 2012

It is an OK recipe but will not use again! Not what i was expecting. It is not crumbly.

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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.

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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...

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MindyJoSchmid

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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.

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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.

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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

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