Total Time
25mins
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,

Ingredients Nutrition

Directions

  1. Mix all ingredients together until crumbly.
  2. Press into bottom and sides of 9 inch pie plate, Brush with egg yolk.
  3. Bake in 350°F (180°C) oven about 15 minutes until lightly browned.
  4. Cool and fill.
Most Helpful

5 5

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.

4 5

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.

5 5

very nice crust works good with peaches nice and creamy