14 Reviews

The egg whites made it chewy and hard. Wished I'd followed another recipe instead because it ruined an otherwise great pie.

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badazchef December 18, 2012

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.

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Happy Mom July 11, 2010

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.

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Ty's Kitchen June 26, 2010

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!

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ILUVgoodfood October 22, 2009

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!

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kittykat #2 June 05, 2008

Very, very good but is best when recipe is doubled. It spreads out and holds together much better.

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Mamma Doc March 23, 2008

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.

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Irmgard January 04, 2007

Great crust! Easy to make. Highly recommended!

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strawberrypie November 03, 2006

Oh my! What a great graham cracker crust ! The egg white is brilliant ! Thanks so much!

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pressurecooker June 26, 2006
Graham Cracker (Or Vanilla Wafer) Pie Crust