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Comments

  1. Rebecca says

    November 21, 2018 at 3:12 pm

    Hi Daniela!

    Do you think coconut sugar would be ok in this recipe? I want to sub it in for the regular sugar but I’m having cold feet.

    Thanks!

    Rebecca

  2. Scott E says

    November 21, 2018 at 4:36 pm

    So good. Making this again for Thanksgiving. Last time I baked the crust in aluminum pie tins, and they bubbled up a bit. Is that normal? I had to press the crusts down twice during baking. I’m thinking of putting them in the freezer for 10-15 minutes before baking this time.

    • Daniela says

      November 21, 2018 at 5:36 pm

      Thank ya and I’m so super stoked ya made this!!! Yes def try chilling or freezing the crush for 10-15min before… I didn’t bake mine in aluminum tins and they didn’t bubble but chilling the crust before should do the trick :). Let me know how that goes and if ya have any more questions! ??

  3. Alex says

    January 8, 2019 at 3:39 pm

    This is the best way to make the crust for a pie and your step by step explanation makes it doable. I can’t wait to make this!

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