Blueberry pies can be unpredictable -- either runny or too much thickener. Not this one, though! It takes advantage of the thickening power of pectin and creates beautiful slices every time. This recipe uses less sugar than most recipes, which is also great.
Rebecca Jo Dakota
05. February, 2013 | #
Hi Anne,
I'm going to add an olive oil pie crust recipe to the "crusts" category of Pie Pals. Let me say, however, that I've never made...
Anne
23. January, 2013 | #
I would beinterested to learn how to make crust with organic flour, oil and other organic alternatives. Was butter the original...
Felicia Montoya
19. April, 2012 | #
Make sure to use sweetened condensed milk and NOT evaporated milk.