This is my standby pie crust. As the publisher of the recipe noted, this recipe truly cannot fail! I do an egg wash coating on the top of the crust and sprinkle with a little raw can sugar to give it a beautiful golden and sweet texture.

Reviewed On: Jan. 2, 2013

I made this for my 2 y.o niece as a trial birthday cake since she is allergic to egg. I followed the recipe, substituting white sugar for cane sugar, APF for unbleached white flour, and vegetable oil for olive oil. Everyone loved the flavor, but thought it was a little dry (hence 4 stars instead of 5). I only cooked in the oven for 40 minutes and if I had gone the full 45 this would have been burned. Perhaps the author of the recipe is in a higher elevation and 45 minutes was appropriate for them. My elevation only being, 1,243 I will try this again and start testing doneness at 30 minutes. I may even add a TBS or two of applesauce for added moisture. I served this frosted with a chocolate glaze recipe found on a different site, raspberry sauce found here on Allrecipes, and homemade whipped cream sweetened with agave. My husband isn't really a chocolate on chocolate guy and really appreciated the raspberry sauce to break things up. My niece had never had cake before, due to her allergy, and kept asking for "more pancake please" while she was grasping toward the bowl that was out of her reach with her cake in it. It was really cute!

Reviewed On: Aug. 26, 2012

Very bland. Needs something more.

Reviewed On: Aug. 24, 2012