Reviewer:

Sapphire

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Reviewed: Mar. 9, 2012

I made this and left out the baking powder because I was afraid it would puff up too much. Even without the baking powder, the crust was so thick that there was no longer space in my 9 inch pie plate for the pie filling and I had to use a different recipe. Sprinkled it with cinnamon sugar, cut it into wedges, and called it shortbread cookies instead. Tasted good, but was impractical as a pie crust. I think it would work nicely as a crust if you cut the recipe down by a third.

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Reviewer:

The Bunny Chef

Cooking Level: Intermediate

Living In: Fairbanks, Alaska, USA

Reviewed: Jan. 10, 2012

Excellent. I used it for a lemon meringue. If you wanted a nice thick crust this portion makes one thick, delicious crust. Or two thinner crusts. I placed it into my pie pan, put saran wrap over it and then pressed it using another pie pan. The crust came up over all the sides and made this awesome thick crust with a very thick and pretty border. Did I mention it was delicious?

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Reviewer:

Eve

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Reviewed: Nov. 24, 2011

This is GREAT!!!! I will never like graham cracker crust ever again. For the first time, I made cheesecake pie in it. The crust makes all the difference. If I could give this more stars I would. Thank you. All my desserts are better with this crust. It is SO EASY!!!!

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Reviewer:

Penny

Cooking Level: Intermediate

Reviewed: Oct. 11, 2011

Makes a perfect crust!! I baked it in the oven then topped it with a no bake cheese cake filling and then sauteed apples from this site. Served it at thanksgiving dinner and everyone loved it!!

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Reviewer:

FUNLETA

Cooking Level: Intermediate

Home Town: Windsor, Ontario, Canada

Reviewed: Sep. 15, 2011

Very easy to make, and made enough for a 9x13 baking dish. I did add 1 tsp of vanilla, as others have suggested, and this would have turned out wonderfully had I baked it long enough. I followed the timing instructions on the recipe, but since it was a glass dish and larger than the pie plate specified it apparently needed longer. I'm guessing that 20 minutes at 325 would have been better. Oh well, next time it'll be great.

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Reviewer:

VesHeill

Cooking Level: Intermediate

Reviewed: Jul. 24, 2011

I made this crust for the fresh strawberry pie II recipe. MMMMMMMMM!!! It was for my husband's birthday and he loved it!!!! Super easy.

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Reviewer:

Koekje

Cooking Level: Intermediate

Home Town: Savannah, Georgia, USA

Reviewed: Jul. 23, 2011

Great recipe! Very simple. I do add a dash of vanilla, but otherwise I follow the recipe as written. As other people have mentioned, it does yield 2 crusts.

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