Christine Profile - (13649972)

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Recipe Reviews 19 reviews
Easy Pie Crust
The crust turned out crumbly and sandy with a greasy off taste. If you're really tight on time and/or ingredients, I think it would be fine in a strong tasting pie, like a fruit pie or a pot pie or something. I used it for a light egg custard pie, and the weird crust taste was very prominent. The only change I made to the recipe was to decrease the salt to 1/2 tsp since I was making a sweet pie.

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Reviewed On: May 23, 2015
Grandma's Egg Custard Pie
Absolutely delicious. The filling was light, delicate, and not too sweet. It was silky and smooth in the middle. If you've ever had chinese egg tarts, it's a bit like that - in fact, I might miniaturize it into tiny tart tins to make pseudo egg tarts. I added the extra egg yolk from the egg white into the filling, and I did bake my shell by itself for about 10 minutes to make sure it would cook completely. I reduced the cooking temperature to 350 degrees to prevent the crust from burning (which was successful!), which meant I had to cook it for quite a bit longer. However, by checking on it every ten minutes and checking it with the jiggle test/clean knife test, it came out perfectly browned and not overcooked. Thanks so much for the recipe!

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Reviewed On: May 23, 2015
Easy Tuna Casserole
I made it exactly as written, even measuring out the macaroni, and I didn't like it at all. It was very bland and the tuna taste (I used Starkist) just didn't meld well with all the other ingredients.

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Reviewed On: Dec. 11, 2014

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