Reviewed: Apr. 28, 2012

This was easy and quickly made. Yes it's a bit fussy if you're trying to make a pie that bakes at a different temperature, but it is worth the effort. Thank you!

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Reviewer:

queenvalerie

Cooking Level: Expert

Home Town: Farmington Hills, Michigan, USA

Living In: Knoxville, Tennessee, USA

Reviewed: Jul. 2, 2011

Firstly, I did love how easy this pastry was to use and how quick it was to make. Unfortunately I didn't like the cooked texture of this, and even though I blind baked the pastry, the bottom of my pie was soggy. I do like that this wasn't sweet, so it worked nicely with my super sweet apple pie.

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Reviewer:

Passion4food

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Reviewed: Dec. 20, 2006

i made this recipe for a basic fruit pie. the crust was very tasty & flaky but didn't compliment the filling. next time i'll try this for a quiche, tart or savory pie. thanks oz!

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Reviewer:

LESLIE30

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

Reviewed: Jan. 24, 2003

My pot pie recipe called for baking at 350 degrees and this crust really needs to be baked at 400 degrees or more to be browned. I used this as a TOP crust for a beef pot pie so I couldn't pre-bake it like the instructions said. It was also the first time I've made crust with my food processor so I am sure it will be better in future iterations. I will likely try this recipe again but use it for a BOTTOM crust or for a top crust only if the recipe calls for high heat 400-450. Even with my turning the temp up and down and up to get it to brown and my inexperience with making dough in a food processor, it turned out looking beautiful. The texture however was limp, not flaky, but it tasted tender and buttery. I am sure any shortcoming in the result was due to the baker, not the recipe. I do agree with the other reviewer -- this recipe needs a smidgeon more salt.

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Reviewer:

Loladear

Reviewed: Oct. 17, 2002

This was delicious! The only thing I added was a little more salt. I used this crust for a spinach quiche, prebaking the crust for 12 minutes before adding the filling. This is a great crust recipe for non-dessert pies, because it's rich without being sweet.

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15 users found this review helpful