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Part of my series. I'm cheap and I want to feed my family homemade food...and no I don't have a ton of time because I work like the rest of middle class folks. (LOL) I have a kitchen-aide. Honestly, without some sort of mixer...add about 10 minutes to this recipe. Either way, it is pretty easy, and pretty frickin tasty! Oh, and don't get uptight about the ingredients...the bulk of my recipes are suggestions. * The secret I've found to a tender and flaky pastry crust are the proportion of butter and flour. I practiced a whole winter to get my crust just right. The other suggestion I found was to add my salt to my water. It mixes in far better. Another thing is to keep your hands off and out of the crust as much as possible. The more you can do this, the more tender and flaky the crust will be. I like crust only on the top, a 2nd crust on the bottom is both more difficult and makes this dish too heavy. Lazy/easy I always say.
Units: US | Metric
Serving Size: 1 (316 g)
Servings Per Recipe: 8