Quote Originally Posted by popcornbird View Post
Btw, when I make my crusts, I put the crust in the oven at 550 degrees and pull it out as soon as it 'balloons'. That way you can freeze it without it breaking and it cooks perfectly whenever you are ready to use it.
Popcornbird - those ingredients all sound fine, and Karen safe! Recipe, please! I am not allergic to milk, than heavens, my allergist just told me to avoid yoghurt.