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    You are in: Home / Recipes / Shortbread Crust Recipe
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    Shortbread Crust

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on February 10, 2011

      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.

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    • on March 28, 2005

      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.

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    • on February 19, 2005

      very nice crust works good with peaches nice and creamy

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    Nutritional Facts for Shortbread Crust

    Serving Size: 1 (398 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 2049.9
    Calories from Fat 1295
    Total Fat 143.9 g
    Saturated Fat 89.2 g
    Cholesterol 532.0 mg
    Sodium 1226.9 mg
    Total Carbohydrate 168.9 g
    Dietary Fiber 5.0 g
    Sugars 25.8 g
    Protein 23.2 g

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