Comments on: Perfect Pie Crust Step By Step

By: Audrey Kirchner

Audrey Kirchner — Fri, 06 Nov 2009 02:46:56 +0000

Looks excellent and am going to give it a go!

By: Audrey Kirchner

Audrey Kirchner — Fri, 06 Nov 2009 02:46:27 +0000

Looks excellent – will try it!

By: WorldFoodie

WorldFoodie — Mon, 14 Sep 2009 15:46:39 +0000

I’ve used the oil crust and waxed paper rolling for 30+ years and I get compliments on my crusts. Occasionally I’ll add cinnamon ar paprika, etc. to the crust for flavor.

By: New Favorite Apple Pie Recipe | Little House in the Suburbs

New Favorite Apple Pie Recipe | Little House in the Suburbs — Fri, 05 Jun 2009 19:23:06 +0000

[...] 1 recipe 2-crust pie crust, unbaked6 1/2 cups thinly sliced, peeled tart baking apples such as Granny Smith (about 28 oz. after peeling and coring)3/4 cup apple juice or cider1/8 cup cornstarch1/4 cup white sugar1/2 cup brown sugar1/2 to 1 tsp. cinnamon (your preference)dash each ground nutmeg and clovesscant 1/2 tsp. salt1 tsp. lemon juicebutter [...]

By: Zucchini Pie | Little House in the Suburbs

Zucchini Pie | Little House in the Suburbs — Fri, 05 Jun 2009 19:10:32 +0000

[...] Prepare a single-crust pie crust and set aside. I use half this recipe. [...]