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The egg whites made it chewy and hard. Wished I'd followed another recipe instead because it ruined an otherwise great pie.
Combining the ingredients in a food processor makes all the difference! Even without adding sugar or an egg white, my crust came out with a solid, store-bought texture that kept its form when the pie was cut.
No rating because I didn't like the results of my tweaking ... used graham wafer crumbs and eggbeaters. The crust was too hard for me. I liked the low-fat but not convinced that adding egg works.
Very, very good. I am not used to adding egg white so I left it out and the crust turned out great. I used this crust with Weight Watchers Pumpkin Delight Pumpkin Delight. Thanks for sharing!
I tried this recipe for use with blueberry pie. I doubled it, it was a little too sticky going into the pan, and it cooked up a little chewy. Almost as if the egg made it a little cakie. My husband loved the pie, but what man ever complains about pie? Thanks for the recipe I'll try it again!
Very, very good but is best when recipe is doubled. It spreads out and holds together much better.
I rated this 5 for taste but 1 for ease of preparation. The addition of the egg white makes the crumb mixture too sticky and I had a hard time spreading it in my pie plate. I had to sprinkle another 1/4 cup of crumbs over the bottom and work it in with my fingers so that the bottom would be sufficiently covered. Next time I will leave out the egg white.
Great crust! Easy to make. Highly recommended!
Oh my! What a great graham cracker crust ! The egg white is brilliant ! Thanks so much!