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Nice recipe with potential, but I had difficulty with crust, it was dry. I could not roll it so used fingers to flatten. After making, looked at a similar recipe-old one of my mother's-- I would next time separate egg and put beaten yolk into dough, and if was still dry I would add milk. Wish I could suggest amount but her recipe does not use sour cream. I would brush beaten white onto top crust. Used parchment for bottom crust eliminating one transfer, and for the top crust knew that I could not transfer it neatly so squeezed dough between fingers and then applied it in sections. Thank you sheepdoc for sharing.