Reviewed: Nov. 30, 2011

Perfection! Toasted the pecans, used crust with Sweet Potato Pie. This amount made one pie crust; don't pre-bake crust, gets pretty dark with baking.

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Reviewer:

martha

Cooking Level: Intermediate

Home Town: Kansas City, Missouri, USA

Living In: Petaluma, California, USA

Reviewed: May 11, 2011

best buttery crunch crust with cinnamon pie

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Reviewer:

Elly

Cooking Level: Beginning

Home Town: Jakarta, Jakarta Raya, Indonesia

Reviewed: Feb. 1, 2011

This crust just makes the pie filling seem like something you add to have the excuse to eat the crust. YUMMY! and easy too.

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Reviewer:

jillblevins

Supporting Member (Click to learn more about Supporting Membership)

Reviewed: Dec. 13, 2010

Absolutely fantastic recipe! I made it exactly like the recipe but used a lightly greased 10 inch glass pie pan instead of the 9 inch. I used the whole recipe for the crust instead of saving half of it for the topping and it covered the pan nicely. I did not bake it before putting the filling in. I made the Cinnamon Pie from this site that was submitted by Sharon Miller and the crust complimented the pie superbly! This is a real keeper. Would have given it 10 stars if I could. Will be making this often.

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Reviewer:

MRS JUG

Reviewed: Oct. 7, 2010

I loved this have made it more than a few times - always sooo tasty, I did change one thing and I have continued to do so - I use 1/2 cup of flour and 1/2 cup of rolled quick cooking oats instead of 1 whole cup of flour. thanks for such a wonderful recipe!

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Reviewer:

Debbie G

Home Town: White Rock, British Columbia, Canada

Reviewed: Mar. 16, 2010

Super Easy & great for many differnt types of pies. Used this with the Cinnamon Pie from this site and it was really good. Thanks for sharing.

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Reviewer:

abapplez

Cooking Level: Intermediate

Home Town: Annandale, Virginia, USA

Living In: Spotsylvania, Virginia, USA

Reviewed: Apr. 19, 2009

I have been baking and cooking since I was 10 years old. I have never gotten the knack for anything that has to be rolled out. This is a great recipe for those of us that are challenged in this way. Everything about this recipe was 5 star. Easy, quick and delicious! I made it for dessert for Easter Sunday. I made the Old Fashioned Coconut Cream Pie from this site. Everyone raved about the pie. My family considers me a good cook, but even I have to admit this pie was exceptional. It will be on the most requested list for our family holidays from now on. I wouldn't even think of any other pie crust for any cream pie from now on. The only thing I did differently from the recipe was to use it all for the crust on a 9" pie. I did not save any for the top as I had home made whipped cream with toasted coconut for the top of my pie. Please, please, please try this, you will not be disappointed! Thank you for a great recipe!

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Reviewer:

CONNIE STORLIE

Reviewed: Jan. 21, 2009

A wonderful complement to a no bake cheesecake (try No Bake Cheesecake I on this site) that everyone raved about. I made no changes.

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Reviewer:

LADYSLEW

Cooking Level: Expert

Home Town: Frederick, Maryland, USA

Living In: Baltimore, Maryland, USA

Reviewed: Dec. 7, 2008

This is so good, I could eat it plain. I used this with a cream cheese cake recipe, using cream cheese and condensed milk... It was excellent. Today, I'm making my mom's rhubarb bars with this crust for a variation!

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Reviewer:

Lilacs

Cooking Level: Expert

Home Town: Fond Du Lac, Wisconsin, USA

Living In: Radcliff, Kentucky, USA

Reviewed: Oct. 24, 2008

This is a fabulous crust. I used it with a custard pie and it added tremendously to the pie. I substituted the margarine with oil - something I'm normally leery to do with pie crusts - but it was fine.

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