Reviewed: Sep. 12, 2011

Tasty crust - but very hard to work with. Wax paper is a must if you plan on using this crust. :)

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Reviewer:

Clara <3

Cooking Level: Intermediate

Living In: Riverside, California, USA

Reviewed: Jul. 31, 2011

I was looking for a pie crust like a sugar cookie and then I came across this recipe. I followed the advice of some of the reviewers and used 1 egg and more sugar. I also used wax paper, however, for me it was still hard to roll out. Then I remembered some reviewers just patted out in the pie pan. This definitely worked. Well, I like this crust much better. I was never a crust person...I always ate the pie filling and left the crust. However, I like this crust and my 4 year old liked it as well. I made the crust with a sweet potato pie and it went very well with it. I will make again.

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Reviewer:

Dani007

Home Town: Newark, Delaware, USA

Reviewed: Dec. 30, 2010

This was very easy to make in the food processor. Definitely refrigerate this crust or it can be difficult to work with! This was a good crust for the chocolate chip pie I made it for. Thanks for the recipe!

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Reviewer:

pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

Reviewed: Nov. 25, 2010

Great crust. I used 1 whole egg as other reviews suggested and worked great. Taste very yummy.

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Reviewer:

ghparkki

Reviewed: Nov. 21, 2010

I live in a country where shortning is expensive and doesn't come in large quantities... so this recipe saved me from having to find it and it was easy to make and yummy. I added some cinnamon and more sugar for the heck of it and made a pumpkin pie! i had rave reviews!

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Reviewer:

Wendy

Reviewed: Aug. 22, 2010

Following others' comments that the dough was dry, I used a whole egg. The dough was perfectly textured and incredibly easy to work with. However, the crust itself didn't have a super great texture or flavor. It was kind of powdery. Not a bad crust, but not a great one either.

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Reviewer:

Brittany

Reviewed: Jul. 7, 2010

Amazing! I used it with french silk pie and it balanced it out perfectly! I decided to make 2 in 1 day!

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Reviewer:

Mle4497

Cooking Level: Intermediate

Reviewed: Jul. 4, 2010

Pretty straightforward. I used one large egg total. Folks need to remember that flours can vary by quite a bit and experience pastry (and bread) makers know this. Perhaps the recipe should make a note to add flour or water by teaspoon until the dough sticks together in a ball. I used a pastry blender, wrapped it in a pastry cloth in the refrigerator. I always used to have a difficult time rolling out doughs until I invested in a heavy marble roller and tile. These are put in the refrigerator or freezer to make them cold to reduce the stickiness that occurs when the butter/shortening gets too warm when working. All in all, a great and easy crust. 4 stars because of lack of dough consistency hints.

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