Great and simple recipe. I didn't change anything, but I did double up the recipe to make both the shell and the covering for the pie. You really only need to roll out the dough nicely for the top - if you're only doing a shell, nobody is going to see it and you can just press the dough into the pie dish. I baked the shell about 15 minutes at 350 before filling it, so it would harden up a bit and I could put my filling in. I did dab some milk on the covering also. It took quite a while to brown at 350, but it was absolutely delicious anyway. I did use half butter and half shortening and I may have gone with all butter next time, as I imagine it would taste even better. I didn't chill the dough, either. I used it to make a thanksgiving-leftovers pie, and it was amazing!
Was this review helpful?
3 users found this review helpful
Great and simple recipe. I didn't change anything, but I did double up the recipe to make both...