Reviewed: Nov. 23, 2009

This crust was delicious, if a little too brittle. This was enough for two crusts, but I think next time I'll just roll out the extra for shortbread cookie cutouts. All in all, very tasty crust. I filled it with the Cream Cheese Blueberry Pie from this site.

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thefayray

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Reviewed: Sep. 20, 2009

This tasted great, and was really quick to whip together. It made more than enough for my one pie, probably enough for two.

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celerieaz

Cooking Level: Intermediate

Home Town: Hershey, Pennsylvania, USA

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Aug. 23, 2009

Good recipe - this definitely makes enough for 2 crusts.

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Maggie

Cooking Level: Intermediate

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Reviewed: Aug. 6, 2009

I had to add a bit of extra flour--maybe since I'm at high altitude? Delicious as shortbread cookies.

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SPEARL20

Cooking Level: Intermediate

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Reviewed: Aug. 2, 2009

Not too bad. not too great either. Mine stuck to the pan too. Will keep looking for another shortbread crust.

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MARIAM

Cooking Level: Intermediate

Living In: Scarborough, Ontario, Canada

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Reviewed: Jul. 31, 2009

Wow! This was sooo easy to make and sooo good! I used it to make mud pie, which is also found on this website. Five stars plus for me! I also added vanilla extract for flavoring. Wonderful recipe. I will make this again and again.

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Nachtmusik

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Reviewed: Jul. 25, 2009

Very simple and really good. Used with a refrigerated dessert and would recommend leaving at room temperature for awhile before cutting, otherwise was like a brick to cut and then would soften.

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klh_79

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Reviewed: Jul. 9, 2009

This is an easy and very good crust! I recommend following the advice of others on this thread, which was to chill the dough & roll it out instead of patting it down. I found it too sticky and it's definitely a double crust recipe, chilling it makes it easier to cut away half and freeze it for next time.

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Sorcha

Cooking Level: Intermediate

Home Town: Westfield, New Jersey, USA

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Reviewed: Jun. 28, 2009

So Simple and tastes WONDERFUL. Tastes just like a shortbread cookie. It does make enough for 2 pies, unless you are using it for bars, it's perfect. Yummmmmy!

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Ema

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Reviewed: May 26, 2009

Super easy to make and soooo tasty! I used this crust for Key Lime Pie and Lime Cheescakes with Rasberry swirls from this website. I leave out the baking powder to keep the crust from puffing up so much.

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rabbitmoon82

Cooking Level: Intermediate

Home Town: Winter Park, Florida, USA

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Reviewed: May 20, 2009

Didn't have any shortening so I tried this crust. Pretty darn easy! And I did cut it in half as I only needed one crust for a lemon pie. Will probably use again for a strawberry pie.

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Mary O

Cooking Level: Expert

Living In: Harvard, Illinois, USA

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Reviewed: May 16, 2009

This is plenty of dough for two pie shells and will rise a good bit in the oven. I will certainly butter the pie pans next time as it was difficult to get out. I made it with the Old Fashion Coconut Cream Pie recipe on this site. Very good.

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hdrum

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Reviewed: May 15, 2009

I used these for teh bake sale lemon bars and it was delish! Although it was a little wet (may have been because of the lemon bars). If you make it with the lemon bars or something a bit tart, use a little extra sugar (a tablespoon) to the crust and it is perfect!

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cookinglovee!

Cooking Level: Intermediate

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Reviewed: Apr. 23, 2009

Very Good.

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Lani

Cooking Level: Expert

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Reviewed: Mar. 30, 2009

Oh Yum! I made this for the base of chantal's cheesecake. Its so good! The only thing I changed was I did a heaping 1/2 cup confectioners sugar (more like 3/4 cup). You don't have to fo this but to me it just makes it all the more perfect. I just like everything a little more sweet!

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ashleynicole

Cooking Level: Intermediate

Living In: Provo, Utah, USA

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Reviewed: Mar. 30, 2009

Very good, I would use again.

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OhmyDLM

Cooking Level: Intermediate

Home Town: Milford, Maine, USA

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Reviewed: Feb. 16, 2009

While I didn't really care for this recipe as a pie crust (too sweet for strawberry pie), I made the leftover dough into some AMAZING shortbread cookies. I followed the recipe to a "T", but took the advice of others and only used about half for the pie crust- it was still quite thick enough. Perhaps I should have sprayed the glass pie dish with cooking spray because it was extremely difficult to get the crust out with the pie. To top it all off- the strawberries did not set well, so I ended up with a pile of strawberry goo instead of pie. oh well. didn't taste too bad.

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