Absolutely the best pie crust hands down! This is the only pie crust I use for sweet and savory pies year after year. It has never let me down and it’s incredibly quick and easy. This flaky, buttery crust always gets rave reviews!
The temperature for baking is awful. It’s far too high for most ovens. The result is a burnt on the outside and raw on the inside cake. I strongly suggest 350 for oven temperature. I also found if your cake is browning too quickly while still raw in the middle to place foil over your cake to stop further browning. Many reviews seem to have raw cake after removing it from the oven. I suggest the toothpick test to make sure your cake is done. There are better recipes available and this one isn’t worth making IMHO
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