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.
EatingWell's Pumpkin Pie Crust
From EatingWell: October/November 2006
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.
3 Reviews for EatingWell's Pumpkin Pie Crust
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.
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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