Wasn't quite sure how I was going to rate this crust... As a few said, it was sticky rolling out and the first pie I made, the crust tore in several places. With the second pie (the recipe JUST about makes two double pies) one 9 1/2" one 8 1/2" for me, I was more generous flouring the waxed paper I used to rolled the crust and it rolled beautifully. Did not stick this time when I turned it into the pie plate. I melted a little preserves and brushed the bottom of shell before adding filling. When top of crust was added, I brushed the top with a little milk, then sprinkled top with cinnamon & sugar. Keep edges covered with foil because at 425, it was the first to be done. What won me over was the taste. Flaky and tasty. Will be using this one again and again.
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Wasn't quite sure how I was going to rate this crust... As a few said, it was sticky rolling...