This worked out really well! I made 2 1/2 times the original recipe, and it was perfect for a top and bottom crust in my shallow, 8" pie pan. My flour was quite grainy, so it never mixed into something that can be rolled out, but I pressed the bottom crust into the pie plate fine. For the top crust, I smushed down forkfuls of crust and flipped it onto the top until the pie was covered, then smushed the pieces together. Post-baking, the bottom crust was soft like a regular pie crust, and the top was crisp like a crumble crust. This could have been because I added a lot of water to the top, hoping it would mix together. Either way, it was very good! I'm so happy to have pie back!
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This worked out really well! I made 2 1/2 times the original recipe, and it was perfect for a...