Prebaked piecrust WARNING! I am a little new to baking pies but I wanted to share "the wrong way to do it"...I read the reviews and wanted to prebake the piecrust (homemade basic pie crust), however i did not know how long/temp to do it so I put it in the oven at temp the pie was to bake at...and for 5 min. The sides pulled down, the crust shrunk,bubbles.. it wasn't ruined...but it wasn't pretty anymore. If I were to do it again, I think I would poke holes all over the crust with a fork, only bake it as the temp is rising to 425, and for only a minute or two while watching it. Other than that...I like pumpkin pie with cloves so I added 1/4 teaspoon ground cloves and it was still fantastic!

Reviewed On: Nov. 28, 2009

This is the hash brown recipe that I have been looking for. I made them for my wife and she said that they were "better than restaurant style". The only suggestion that I have is do small batches when frying. I started out with a handful size of potoato mixtue in the pan to try it out, then gradually increased my batch size each time...and it turned out that the first (smallest) batch size was the best. Fried better. I think adding too much in at once cools the oil down too much which leaves the hashbrowns greasy.

Reviewed On: Jan. 11, 2009