Reviewed: Nov. 27, 2009

If you're having trouble rolling your dough on flour, place your mixture between two sheets of wax paper and roll. Take off one side of the wax paper and place the rolled dough in your pie pan.

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Reviewer:

Barb

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Reviewed: Sep. 23, 2009

I really don't like giving bad reviews, but I followed this recipe to the letter, and this dough was very sticky and I found it impossible to roll it out. No matter how much flour I used, it stuck to the counter and to my rolling pin. I tried adding a little more flour, to the dough, but that only made it tear easily. I tried chilling it, and it got crumbly. I was disappointed. Perhaps others will have better luck than I did, but I won't be trying this again.

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Reviewer:

JenniJ3333

Cooking Level: Intermediate

Home Town: Birmingham, Alabama, USA

Living In: Augusta, Georgia, USA

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Reviewed: Aug. 18, 2009

This makes a lovely flaky crust and the amount is perfect for 8 inch pie crusts, but if you do 9 inch crusts you are going to have to divide the dough differently.

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