2 Reviews of Gourmet Double Pie Crust

From: ~kdp

On Nov 15, 2004

This was my first attempt at making pie crust...it turned out beautiful, light, and flaky and tasted great also! I will be using this recipe from now on. (Just a thought...you might want to change "Celsius" in step 2 to cup and "vinegar" in step 3 to vanila.) I used this recipe in Iron Skillet Apple Pie.

From: Chef #1031417

On Nov 17, 2008

I have tried the recipe that uses basically just flour, shortening and water. This seems just as flaky and tasty and it is so much easier to work with!