Recipe by JUDYDOTCOM
"A great pie crust for any recipe that calls for shortbread crust."
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light brown sugar
4 1/2 cups
A very good recipe, but also a very large recipe. I also recommend the use of pie
weights during cooking. The dough is very rich and tends to gather in the bottom of
the pie plate. Otherwise, an excellent choice.
The taste was fine and added to the overall appeal, but it runs to the bottom of the pan while baking. A better choice would be for a flat bottom 9x13 crust, but not a pie pan where it needs to cook up the sides.
An easy and great tasting crust. Worked really well with pumpkin pie. But cover the edges as they do brown a bit to much.
I used this recipe with the sour cream cheese cake recipe and oooh la la! yummie! I will definately make this one again!
This was delicious with double layer pumpkin cheesecake. However, use only 1/2 of this recipe in a 10" spring pan.
I thought it seemed like a lot of ingredients for one pie but I made it anyway. I have tons of dough left. Will use for Thanksgiving though. The crust was fantastic. (the dough tasted good too). I loved this pie crust.
I used this crust with the 'Cool 'n Easy Pie' recipe found here- delicious!! ( I used lime jello instead of strawberry). This crust is fantastic and would go well with many different pies :-)
* Percent Daily Values are based on a 2,000 calorie diet.
Shortbread Pie Crust
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 209
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