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Grandma's Secret Pie Crust
Our family has used this recipe for years and with good reason! Dependable, easy to work with and TASTY!! We always used cider vinegar though, but it doesn't seem to matter. I always add a scoche more water (1/2 tbs.) and always refrigerate for at least 30 minutes before using.
6 users found this review helpful
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Reviewed On:
Nov. 27, 2002
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