Mr. Ed Profile - (10677567)

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Mr. Ed

Mr. Ed
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Member Since: Sep. 2007
Cooking Level: Not Rated
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Recipe Reviews 3 reviews
Grandma's Egg Custard Pie
So disappointed. So, did scalded and un scalded milk. Scalded is the way to go. Consistency changes with scalding. I recommend adding the yolk from the egg white into the custard. So my issues are; 1. possibly 2% milk doesn't work with this recipe. I made 3 pies to test and I had to cook for 45 to 50 min to get the custard to set. 2. I had water two out of three times between the crust and custard. 3. It was very eggy, and I like that but not many others do. This recipe seemed to have double the milk compared to other recipes which may be why it was such so wet at took twice the listed time to cook. Unless your a custard wizard, done use this recipe.

1 user found this review helpful
Reviewed On: Dec. 25, 2013
Alan's Pie Crust
Best crust I've made from here. Unlike other crusts, this one just slide out of my Teflon pie pan. The butter makes it taste great and it yields enough for a top and button crust. I would recommend rolling out your crust and chilling again while mixing up your filling.

1 user found this review helpful
Reviewed On: Dec. 25, 2013
French Pastry Pie Crust
The crust tasted ok but it was horrible to roll out. The dough crumbled while rolling. I had to keep add water too it in addition to what the recipe called for, kneading it in at the last minute to keep it from cracking as I rolled it. Defiantly better for a fruit or meat pie then a custard recipe.

0 users found this review helpful
Reviewed On: Dec. 25, 2013

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