Terry Yohnka

Crust was problematic. Here's how I solved it: it was difficult to stir in the egg mixture with the flour. So I used my hands to combine, then kneaded it lightly on the counter. After chilling as indicated, I couldn't roll it out, so I treated it like a pat-in-the-pan dough. I put the ball in the middle of the pie pan and slowly pressed it into place. It tasted good and worked fine. For those who end up with extra filling - you are probably not using a traditional Pyrex deep dish pan. The filling is perfect for 2 pies. However, the crust on top is not necessary and not even desirable. Cut the dough recipe in half and be done with it. I did have to raise temp to 350 degrees (my oven runs slightly cold) and baked for an extra 20 minutes. You can test like a cheesecake: insert a slender knife midway between edge and center. If it come out clean, it's done.