Reviewed: Aug. 9, 2009

Great taste with lower sugar and fat than my old recipe. Three ideas: I microwaved Imperial margarine (lowest fat margarine)in the pie plate to butter the pan; then used fingers/back of spoon to spread the crumbs so it made the butter disperse and stay together; Hints from Heloise's tip that I use for all pies: use a whole egg, lightly beaten, and apply with a pastry brush to the bottom only though for this, I followed the recipe and covered the sides as well. This crust was used for a fudge pie...a winning combination of fudge chocolate and a buttery crust. My family raved!

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Earth Mother

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Reviewed: Mar. 9, 2009

This was good and I used it with Key Lime Pie IX. I don't get the egg yolk part and will leave this out next time. And I would use more butter, like maybe 4 oz.

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Miss1977

Cooking Level: Intermediate

Living In: Memphis, Tennessee, USA

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Reviewed: Nov. 2, 2008

This crust is easy and good. I think it wouldve been much better if I hadn't overbaked it. It freaked me out a bit when I took it out after 10 min--was almost liquidy like a cake or quick bread. So I put it back in the oven for another 10 min. Not a good idea--overbaked it with my cheesecake. However, the taste is good, just a bit difficult to cut. ;o) I used gingersnap cookies bc I didn't have graham crackers, and used margarine bc I can't eat butter. It was easy enough to brush egg on; perhaps bc of how greasy it was. Thanks for the recipe!

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pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

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Reviewed: Apr. 26, 2008

I made a double batch of this recipe because I was making two pies, a fresh Strawberry and a Key Lime. I followed the recipe exactly, except for using plain graham crackers instead of cinnamon ones, and carefully pressed the mixture into two glass 9" pie plates. I used a wide spoon to smooth the crust and press it very firmly in place. When I began brushing the beaten egg yolk on( using a soft, long bristled pastry brush), everything started to fall apart! The sticky yolk just tore up my crust. It was a very tedious and messy job, and I used both my beaten yolks on the first crust, and it was very unevenly covered. I decided to put the second crust in the freezer to firm up the melted butter while I baked the first yolky one in the oven. When it came out of the oven, it was definately well set, and no longer crumbly. I took piecrust number two out of the freezer and lo and behold it was nice and firm, and the yolk brushing went perfect with no crumbling! Finished result- excellent crusts! Just chill before brushing on the egg yolk!

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flying chef

Cooking Level: Expert

Home Town: Hollywood, California, USA

Living In: Dana Point, California, USA

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Reviewed: Mar. 23, 2008

I really like this recipe. The egg yolk was hard to brush onto the crust (that's why I gave it four stars), but I actually ended up spreading it easier with the back of a measuring spoon. I wonder if I refrigerated the crust before brushing the yolk if the cold butter would hold the crust together better. Because of the review saying the crust stuck to the pan, I brushed my stoneware pie plate with a very little amount of butter. No sticking! I didn't use cinnamon graham crackers because cinnamon wouldn't fit with the lemon truffle pie. I used organic graham crackers to avoid partially hydrogenated veg. oil. I'll definitely use this crust over and over again.

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JAE

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Reviewed: Feb. 14, 2008

It was good but I also had the trouble with brushing the yolk on...the whole crust clumped up. I got it to press back down afterwards but I honestly didnt taste the difference. It was good but I didnt taste the difference the egg made. Next time I'll leave the egg out.

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Audra

Cooking Level: Intermediate

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Reviewed: Nov. 9, 2007

The taste was great, however, I found it hard to press into the pie pan without it crumbling. It may need more butter or a "sticking agent" than listed on the recipe. It even stuck to my baking pan. The taste, however, was great...so this is probably a recipe I will use again with modifications.

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Mimi

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Reviewed: Mar. 30, 2007

For those having problems with the crumbs while brushing on the egg...make sure you are using real butter and not margarine. It may make a difference. And, make sure the crumbs are very fine and not chunky.

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living_simple

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Reviewed: Nov. 27, 2006

The best that I have ever made--and had!

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Cam<3

Cooking Level: Intermediate

Home Town: Ketchikan, Alaska, USA

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Reviewed: Jan. 2, 2006

i too had trouble brushing on egg yolk, even after i beat it a while. i thought that was the trick, but it wasn't. and yes, it was very firmly pressed. i wish jackie would respond and tell us how she brushes this one. if i had about 3 yolks, i guess i could do it.

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sue t.

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Reviewed: Aug. 26, 2002

This was the first time I ever got a compliment on a pie crust!! I used 2 cups of Cinnamon Sugar Oatmeal Crunch graham crackers (Kroger brand), 1/2 cup melted butter, and 3 T of sugar for one 9 1/2 inch deep dish pie. The taste was an awesome compliment to the French Silk chocolate filling. I didn't have a bit of trouble spreading the egg yolk...but I pressed the crust REALLY hard into the plate so I think that may have stabilized it. Also, it cut and served like a dream! Thanks for sharing! This will be the ONLY graham cracker crust I serve from now on!

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BIZZYSMOM

Cooking Level: Expert

Home Town: Carmichaels, Pennsylvania, USA

Living In: Suwanee, Georgia, USA

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Reviewed: Jun. 29, 2001

I felt really dumb, but I found it nearly impossible to brush the crust with egg yolk. It kept clumping up on the pastry brush. I added water to thin the egg yolk to no avail. I did like the idea of using cinamon graham crakers, though.

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Amanda

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Reviewed: Jun. 1, 2001

This crust tasted wonderful; however, it stuck to the pie pan and we had to destroy our pie to get it out. The taste was so good that I will try again!

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GINNYG

Cooking Level: Professional

Home Town: Vallejo, California, USA

Living In: Los Angeles, California, USA

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Reviewed: Dec. 19, 2000

We loved this recipe with gingersnaps rather than graham. It took me 2 egg yolks to brush on entire surface, but the egg is what makes the crust so perfect. Thanks for this recipe

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