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Easy Pie Crust
October 28, 2006

FINALLY! A pie crust that works! I just found this recipe a couple of weeks ago and I've made it at least 10 times. I've used it as a cobbler crust, top and bottom layers of fruit pie, even cut up sprinkled with cinnamon and sugar. It's so so good! I do agree with past reviewers that if you're making a sweet dish, use only a pinch of salt and up the sugar quite a bit. If you're making a savory dish, like a quiche, leave the recipe as is or cut the salt just a bit. Otherwise, this recipe is IT!!!

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