the perfect consistency (for me!)--not as dense as a crumbly cheesecake nor as soft as those mousse-y ones. i halved the recipe, and the filling fit a 9-inch store-bought graham cracker crust perfectly. also omitted the topping for a super easy and delicious dessert. otherwise followed the recipe and the lemon flavor was wonderful!

Reviewed On: Feb. 24, 2009

i would definitely recommend blind baking or pre-baking this crust before adding any pie filling. i used this recipe for an apple pie, and the bottom of the crust tasted oily and remained semi-uncooked, even though the filling was not that wet. the top of the crust, however, turned out fine--flaky and crisp without the oily taste. i'll probably try this again with the blind baking first. hard to give up on such an easy recipe!

Reviewed On: Mar. 22, 2008