The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: Aug. 14, 2011
excellent under the recipe called ' Lemon Meringue Pie" by Rhonda. A perfect combo!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: May 20, 2011
I used it just on the bottom of a 13x9 for a dessert. Very good!
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Photo by Allrecipes

Cooking Level: Expert

Home Town: Portland, Michigan, USA
Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.5 star rating.
Reviewed: Apr. 24, 2011
Tried weighting this as suggested, with horrible results. I've checked and double checked the ingredients and it looks like I got it all in the right proportions, but my crust basically just liquefies and boils when I put it in the oven. Can't get it to solidify. I'll try this again, but butter ain't cheap!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Mar. 25, 2011
Used this for pecan pie. The pie crust stayed in place with the weight from the filling. Very tasty!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: Nov. 25, 2010
Definitely best for a flat bottom pie crust.
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Photo by Estee Fraser (Pinchasin)

Cooking Level: Intermediate

Home Town: Long Beach, New York, USA
Living In: Leavenworth, Kansas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: Jun. 1, 2010
very good made with blueberry pie. the sides sunk down though. i think i needed to weight it.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Photo by Pam-3BoysMama
Reviewed: Apr. 21, 2010
I used this with Deni's Strawberry Cheese Pie, also from Allrecipes. The crust has a great taste, but I ran into a problem when baking. After the original 15 minute baking time the crust was soggy and sliding down the sides of the pie plate. I sprayed the outside of a baking dish with cooking spray and pressed it into the crust, returned it to the oven for 15 more minutes, and ended up with a useable crust. It did crumble some, making it very difficult to cut. I agree with another reviewer that this would probably work very well as flat base-type crust.
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Photo by Pam-3BoysMama

Cooking Level: Expert

Home Town: Monroeville, Pennsylvania, USA
Living In: New Castle, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Feb. 15, 2010
Made this crust for a dutch apple pie and it turned out delicious! Was super simply to throw together at the last minute and imo taste way better than regular pie crust. As another user mentioned, the crust will bubble a bit if you don't use pie weights.
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Photo by Nita Abner

Cooking Level: Intermediate

Home Town: Mount Clemens, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Nov. 26, 2009
An easy and great tasting crust. Worked really well with pumpkin pie. But cover the edges as they do brown a bit to much.
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Photo by aria

Cooking Level: Intermediate

Home Town: Boston, Massachusetts, USA
Living In: Watervliet, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Nov. 25, 2009
Excellent recipe! I haven't had shortbread since I was a kid. But it tastes just as I remember. I used this crust recipe with the double layer pumpkin cheesecake, and it was scrumptious. I used the extra crust and cut little leaf patterns out, baked, and placed on top, and drizzled with homemade caramel. The caramel recipe can be found if you search "dessertlover's classic caramel sauce". Thanks Judy!
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Photo by Slapstick Comedy Girl
Home Town: Atlanta, Georgia, USA

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