Reviewed: Sep. 28, 2009

I was looking for a pie crust with more flavor...I found it! I made an apple pie, cooked it in a paper bag. The only thing I would do differently is brush the top crust with flavored coffee creamer/egg wash...this is the icing on the pie.

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KellyB

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Reviewed: Sep. 2, 2009

Wow, now I'm convinced about putting egg into pie crusts! And adding the sugar really does make it almost like a sugar cookie or shortbread. I doubled the recipe, using a whole jumbo egg. I kept half in the fridge for a week and had another great pie crust. I used the crust to make a blueberry "galette" from a recipe in the Detroit News. Brush the top with another beaten egg, sprinkle with sugar before baking. Yum! Thanks for the recipe!

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Karennina

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Reviewed: May 10, 2009

I made this crust with "Apple Pie by Grandma Ople". I brushed the crust the last ten minutes with an egg wash and sprinkled sugar on it. It was delightful. Everybody raved about it!

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lisafeni

Cooking Level: Intermediate

Living In: Kenosha, Wisconsin, USA

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Reviewed: May 6, 2009

This recipe is delicious! I am new to the neighborhood and wanted to make fruit pies for my neighbors. This made excellent apple pie! I did add a bit more sugar than suggested, and used a whol egg instead of half, but other than that I stuck with the recipe and it was g-o-o-d!

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Pookie

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Reviewed: Mar. 28, 2009

Wow! I'm not a huge fan of pie crust so I thought I would try this. Loved it! It was so easy to make too. I rolled it out in between 2 sheets of wax paper and did not have any problems as other reviewers did with it. I did used 2 eggs for 2 pie shells instead of 1. Turned out great! Great compliment to my pecan pie.

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Yumyum

Cooking Level: Intermediate

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Reviewed: Feb. 28, 2009

My husband thought it was too much like a cookie for a pie crust so he wouldn't eat the pie at all. I actually didn't mind the crust and thought it was ok but maybe it's just a bit too rich for a sweet potato pie.

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Amanda

Cooking Level: Beginning

Living In: Gainesville, Florida, USA

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Reviewed: Feb. 26, 2009

I can honestly say that I never make pie crusts because they NEVER turn out right. I have made this one 4 times, and it's been perfect every time!! It really does taste like a sugar cookie. My family used to eat the pie and leave the crust. No more!!

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Christina

Cooking Level: Intermediate

Living In: Sandpoint, Idaho, USA

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Reviewed: Dec. 13, 2008

A nice sweet crust. I doubled the eggs and patted it in the pan instead of rolling it out. It turned out a bit more yellow-looking than normal (from the extra egg) but good-tasting.

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walkerkr

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Reviewed: Dec. 6, 2008

Too dry, impossible to roll out.Frustrated me to the max and I threw it out.

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almosthumann

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Reviewed: Nov. 4, 2008

Oh my gosh this was fantastic! I read some other reviews a little late, but i would reccomend doubling the egg like they said. I did add a bit of water, but it was easy to handle once I got it right. I swore I would never make another crust, but now I will never buy one again!

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snotsucker

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Reviewed: Sep. 9, 2008

CHANGES: added 1 tsp vanilla and used 1/4 cup sugar. I mixed all the ingredients IN the pie dish and pressed it into the dish rather than rolling it out. This way was faster and easier to to. Good recipe - will use many, many times.

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Steph

Cooking Level: Intermediate

Living In: Addison, Texas, USA

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Reviewed: Aug. 29, 2008

Use the whole egg, and don't roll this recipe! It's meant to be pressed evenly into the pie pan quickly after mixing. Great for strawberry pie.

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Melissa Anne

Cooking Level: Intermediate

Living In: Tehachapi, California, USA

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Reviewed: Aug. 20, 2008

Great pie crust. I always buy crust instead of making it from stratch, but I'm glad I tried it. This is a quick and easy recipe for even a first timer. I followed other reviews and put a whole egg. I also rolled out the dough onto plastic wrap (didn't have parchment paper). I used it with sweet potatoe pie- it was delicious!

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Jazz

Cooking Level: Intermediate

Home Town: Moreno Valley, California, USA

Living In: Riverside, California, USA

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Reviewed: Aug. 7, 2008

Very good recipe, indeed! The only change that I`ve made was using whole egg insted of 1/2 egg.

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Martynas

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Reviewed: Jul. 16, 2008

Very good pie crust. I used this recipe to make lemon meringue pie, and it turned out great! I don't know why but I can never seem to roll out and transfer a pie crust without it cracking and breaking, even though this dough was very moist since I added a whole egg. Call me innovative I ended up using a cake pan to make the pie since I have no pie plates, but it turned out great even when I had to press the dough into the pan where pieces had broken off! Good recipe, 4 stars.

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MummyJacks

Cooking Level: Intermediate

Living In: Calgary, Alberta, Canada

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Reviewed: Jul. 11, 2008

I gave this recipe 4 stars because it was extremely good (i never eat the crust off of pies, just the filling, and I ate this one!), but I found it EXTREMELY hard to roll out. I did use a whole egg, as other members had suggested. I can't imagine what it would have been like with only half an egg. When I make this again (today or tomorrow), I am going to make it 2 1/2 times bigger for two pies. Very good tasting pie crust though!

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Jase

Cooking Level: Intermediate

Home Town: Greenfield, Indiana, USA

Living In: Fort Wayne, Indiana, USA

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Reviewed: Jul. 2, 2008

recipe needs altering. dough was way too dry. Had to add water and it still kept falling apart. The taste was really good though. I would try t omake again.

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steph

Cooking Level: Intermediate

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Reviewed: May 19, 2008

YUMMY!!! We loved it! Used 1 whole egg will make again

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SOLDIERSFAMILY

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Reviewed: Mar. 13, 2008

i love this recipe, it always comes out, it can be used for tarts, it's not too heavy or greasy, give it a try!

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cookiemonstermel

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Reviewed: Mar. 7, 2008

This pie crust is tasty AND easy to make. I used egg substitutes and half applesauce in place of half the butter. Came out great. One tip for dummies like me - roll the dough out onto a floured surface!

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