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This crust was very good and very easy. I baked it as instructed for 15 minutes. That seemed to work well. One thing I had a problem with was that the bottom crust of my pot pie apparently absorbed most of the liquid in the pie, but it didn't become soggy per se. I just would have liked more liquid in my pie. (There was plenty before I baked it.) Surprisingly, even though this recipe seems to be intended for bottom crusts, I think it worked better for the top crust. I will definitely be keeping this recipe and using it again. I think next time, however, I will use a deep-dish pie pan to use more filling and use a thicker filling so that it doesn't soak into the bottom crust.

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Ransomed by Fire April 22, 2009
No Roll Pie Crust