gbcmars Recipe Reviews (Pg. 1) - (19695073)

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Pie Crust III

Reviewed: May 25, 2013
This recipe is a good start, but I couldn't use it as-is. As many others have noted, the effort to get away from butter or lard is important, but this crust is so oily as written that it's pretty close to impossible to roll out. I added salt, extra flour (about 1/3 cup), and refrigerated it for a half hour or so to let the flour soak up the oil. Then I rolled it directly in the pie plate with a small roller gizmo that's for rolling out pizza crust (got it from Pampered Chef, as I recall). Crust turned out very well with those changes.
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Boneless Buffalo Wings

Reviewed: Mar. 3, 2012
Excellent. I replaced the 2 tsp of salt with about half a teaspoon of sea salt (to reduce sodium), baked them, and used olive oil instead of butter, including a spray of olive oil before baking.
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