Reviewed: Aug. 14, 2011

excellent under the recipe called ' Lemon Meringue Pie" by Rhonda. A perfect combo!

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Reviewer:

paulmike

Reviewed: May 20, 2011

I used it just on the bottom of a 13x9 for a dessert. Very good!

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Reviewer:

Tonia

Cooking Level: Expert

Home Town: Portland, Michigan, USA

Living In: Chicago, Illinois, USA

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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Reviewer:

nogone

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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Reviewer:

ljd

Reviewed: Nov. 25, 2010

Definitely best for a flat bottom pie crust.

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Reviewer:

Estee Fraser (Pinchasin)

Cooking Level: Intermediate

Home Town: Long Beach, New York, USA

Living In: Leavenworth, Kansas, USA

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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Reviewer:

Beth

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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Reviewer:

Pam-3BoysMama

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Monroeville, Pennsylvania, USA

Living In: New Castle, Pennsylvania, USA

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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Reviewer:

Nita Abner

Cooking Level: Intermediate

Home Town: Mount Clemens, Michigan, USA

Living In: Sterling Heights, Michigan, USA

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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Reviewer:

aria

Cooking Level: Intermediate

Home Town: Boston, Massachusetts, USA

Living In: Watervliet, New York, USA

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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