Reviewed: Oct. 1, 2006

Delicious! I made a blackberry pie with this and the extra sweetness of this crust served as a perfect foil.

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black sheep

Cooking Level: Intermediate

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Reviewed: Sep. 4, 2006

This was my first time trying to make pie crust, and I was successful. I am young, just out on my own for a few months and I already had the ingrediants. My boyfriend loved it and I got to call my grandmother and brag that I made a pie crust, the one thing she has never mastered.

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amanda

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Reviewed: Aug. 8, 2006

I used this for a blueberry pie that had to bake for 55 minutes, so I did not bake it before filling and it turned out OK. The only complaint is that the dough was very crumbly and was not easy to roll out, I had to keep adding water and it still split and cracked. My pie crust wasn't pretty, but it did taste good.

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TALPHA1

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Reviewed: Jul. 24, 2006

I could not get this dough to roll out without splitting and cracking beyond repair. I had to roll it back together and add water to try again, and it still split terribly. Then I made the mistake of using this for a blueberry pie that needed to cook for 50 minutes. (I was unsure from the directions whether the crust was meant to be baked 20 minutes before being used in a pie that needed the filling to be baked, so I put the filling in when it was raw.) When I took it out of the oven, the crust was blackened all around the edge of the pie. I gave it 2 stars because I bet if I really tried I could get this crust to work for me, but I'm not going to bother. I will not make it again.

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Galax

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Reviewed: Jul. 10, 2006

It was very good. very sweet. Perfect for a person that has a sweet tooth. The only problem I had with it was I could not get it to roll out. I had to piece it together. Other then that it was good.

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Reviewer:

hez

Cooking Level: Beginning

Home Town: Salamanca, New York, USA

Living In: Buffalo, New York, USA

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Reviewed: Apr. 13, 2006

This was the first pie crust that I made... It turned out beautifully and tasted just as good. Everyone loved it, almost more than the lemon merangue inside. =)

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Kelly Y.

Cooking Level: Expert

Home Town: Gainesville, Florida, USA

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Reviewed: Dec. 16, 2005

Definitely easy to make and rolls out well. I've never used a half an egg, but after stirring I just removed half of the egg. This isn't as flaky as your typical pastry crust and it definitely is like a cookie. Tastes great and I will make again for the ease.

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cdamom

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Reviewed: Dec. 9, 2005

This was a great crust-I only have made a few and this was the best tasting. I think next time I will only bake for 10-15 minutes before filling it though because the outer edges of the crust got really dark, but that could have been because of the apple pie recipe I had. Good recipe ;)

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jlbarnard

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Reviewed: Dec. 8, 2005

This was a unique spin on your average pie crust, but it was wonderful! I used it with a family pumpkin pie recipe and it was delightful! A hint of sweet, a little flaky, excellent!

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Jamie Z

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Reviewed: Nov. 12, 2005

I love sugar cookies and this crust really does an apple pie justice. I made an apple pie with it and it sucked up the flavor of the apples and cinnimon really well. It was like eating a cookie along with my pie.

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