Whole-Grain Pie Crust with LIBBY'S® Famous Pumpkin Pie Filling Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Oct. 26, 2011
I used this recipe for the crust alone, not the filling, since I was looking for a whole grain crust for a pot pie. I tried to follow the recipe exactly, but I had to put in twice as much water as it called for, and it was still a little dry. The dough still rolled out surprisingly well after letting it rest a while in the fridge. The flavor was good; I think the oat/wheat combo was a nice mix, but next time I make it I would like to try using whole wheat pastry flour and pre-milled oat flour in the same amounts and sift it a couple times to create a lighter texture, which I think would be especially helpful for a dessert pie, without sacrificing on the nutrition.
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Cooking Level: Intermediate

Home Town: Albuquerque, New Mexico, USA

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Reviewed: Dec. 3, 2010
My first time EVER making a pie and I used this recipe! OMG !! Awsome, delicious! There are still some tricks and things that I have to learn and pick up with the pie shell but otherwise, easy to follow instructions and the end result was amazing. I was actually surprised that I made it! My husband doesnt even like pumpkin or pumpkin pie and he just loved it! Just as good as any restaurant style pumpkin pie. The only thing I changed was used half brown sugar and half granulated. Being Indian I of course had whole cloves and cinammon sticks in my cupboard, which I grinded up so you can imagine the smell of this pie! I'm definitely gonna save this recipe to use for like ever! Anyone who is looking for a recipe for this kinda pie . . try this one . . you wont be disappointed!
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Reviewed: Dec. 2, 2010
I didn't care for the crust. I guess it is not bad for healthy crust, but I would prefer a traditional white flour crust.
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Photo by Seelymo

Cooking Level: Intermediate

Home Town: Vancouver, Washington, USA
Living In: Springfield, Missouri, USA
Reviewed: Nov. 15, 2010
Crust was great! I am not a pastry chef by any means, but this crust was easy to wrk with. i didnt make the pumpkin pie part (yet). I used it to make an apple pie. I made a crumb topping with oats too, from the the apple crispII recipe on this site. MMMM, a nice guilt free dessert!
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Photo by MooShell

Cooking Level: Expert

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Reviewed: Nov. 6, 2010
I used this recipe for the Pie Crust. PHENOMENAL! Really amazing. Thank you!
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Photo by Theresa Angus

Cooking Level: Intermediate

Home Town: Duluth, Minnesota, USA
Reviewed: Dec. 17, 2009
I made this for a holiday dessert, and it was a huge hit. I made the crust using a food processor to grind the oats, then added the other crust ingredients. Very fast & easy. I cut the sugar down to 1/2 cup in the filling, since our family prefers a bit less sweetness in most desserts. The fact that the crust is whole grain with oats takes a bit of the guilt out of eating it. I also like that it uses butter, no shortening, in the crust. It has good flavor.
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