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EatingWell's Pumpkin Pie Crust

October/November 2006

Your rating: None Average: 3.4 (18 votes)

Try this tender crust for any single-crust pie recipe. It will keep, tightly wrapped in plastic, in the refrigerator for up to 2 days or in the freezer for up to 6 months.



READER'S COMMENT:
"I love this recipe. I don't know what the other commenter was doing wrong, but I consider myself a baking novice and I've been able to successfully make this crust a dozen times for my pumpkin pies over the years. I do it all by hand, so...
EatingWell's Pumpkin Pie Crust Recipe

3 Reviews for EatingWell's Pumpkin Pie Crust

12/24/2011
Anonymous

Its ok if your on the healthy kick. But plain ole crust has less calorie then this and I even put in for 6 ppl instead of 10. Seems to me I would go less on the pie and more on the flavor. Can't bet ole crisco crust.

Comments
11/06/2010
Anonymous

I love this recipe. I don't know what the other commenter was doing wrong, but I consider myself a baking novice and I've been able to successfully make this crust a dozen times for my pumpkin pies over the years. I do it all by hand, so maybe the food processor was the issue.

Comments
04/24/2010
Anonymous

This pie crust was difficult, time consuming, and turned out tough. I did use the food processor to mix and don't know know if that created the problem.

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