I modified the crust recipe, based on prior reviews, by adding 1/4 cup milk and an egg, increasing the sugar to 1/2 cup and cutting back the flour to 3 1/2 cups. Add the flour gradually and mix with your hands until it is no longer sticky and can be easily spread into pan. It came out great. With these changes, it's a definite keeper. I brought it to a cookout and it vanished in no time, while all the other desserts were hardly touched.

Reviewed On: Jul. 5, 2009