Prep 10 mins
Cook 15 mins
From Company's Coming cookbook.I made this for a Peach pie I made and it turned out great, just like shorthbread, and by coating the shell with egg yolk before baking stops the filling from soaking in,
- Mix all ingredients together until crumbly.
- Press into bottom and sides of 9 inch pie plate, Brush with egg yolk.
- Bake in 350°F (180°C) oven about 15 minutes until lightly browned.
- Cool and fill.
I used this crust for Chocolate Cream Pie (Chocolate Cream Pie) and it was great. It did make alot of crust I only ended up using about 2/3-3/4 and it was still thick. Next time I'll just make 2 pies with it :) I forgot to brush my crust with the egg before baking and I had no problems with the filling soaking in.
I used this crust with Kittencal's Lemon Cream Cheese Supreme Pie (#107621) for Easter dinner. I really liked the flavor of the crust, but there was too much of it for this particular pie. I guess it was too thick. I would make it again, but next time I would only use part of the actual crust, and use the rest for a tart of something. The flavor is very good though, and I will try it again. It's especially good for someone like me who can't flute a traditional crust to save my life! Thanks for the new recipe, Dorel.
very nice crust works good with peaches nice and creamy