This is a nice and simple crust. I used it to make French Silk Chocolate Pie (link below) and Creamy Pumpkin Pie. It was enough for a deep dish 9" pie and a regular 9.5" pyrex pie dish! Make sure you chill before rolling, and if you bake it beforehand prick the bottom and sides with a fork and cover it in two layers of heavy-duty foil for the first 8 or so minutes of baking (then uncover for another 4-6 min.) to prevent it from puffing up (mine still puffed up a little, but not too bad). It tasted good too!
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This is a nice and simple crust. I used it to make French Silk Chocolate Pie (link below) and...