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Falls Church , Virginia

Member since Sep 2006

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Reviewed Pumpkin Pie

Dec 26, 2012 in Food Network Community Toolbox on

I love the idea of Alton's gingersnap crust, but it always came out soggy for me (I'd made this pie three times before). This time I tried to make a more traditional pie crust with the gingersnap crumbs. I added a few tablespoons of flour (if you twisted my arm, I'd say 3 Tbsp, maybe 1/4c) and about 3-4 Tbsp of butter in addition to the butter c"

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