Loved this recipe. It was quicker and easier to work with than traditional pie crust. I handled the crust very little and rolled it out onto a lightly floured pastry cloth. I used the one recipe to make two single crust pies. One pecan and one pumpkin. I saved a small bit of pastry, rolled it out and cut it into leaves. With the back of the knife, I made leaf veins for sweet little detail. Placing the pastry leaves on the top of the pie for the last 20 minutes of baking, browned them nicely. NOTE: I used glass pie pans, baked my pies at 425 degrees Farenheit for the the first 10 minutes of baking and turned the heat down to 350 for the remainder of the time. I placed foil over the fluted crust so it wouldn't get too brown. The pies were a real treat.
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Loved this recipe. It was quicker and easier to work with than traditional pie crust. I...