On Apr 10, 8:36 am, Marcella Peek > wrote:
> In article >,
> "Nancy Young" > wrote:
>
> > I know, what could be simpler? Well, the couple I've made, while
> > successful tastewise, are a failure at coming out of the pan.
>
> > I use 1 1/2 cups graham cracker crumbs (crushed myself),
> > 6 ounces of butter and 2 tablespoons of sugar.
>
> > Glass Pyrex deepdish pan, unbuttered. Baked before filling.
>
> > I made Stan's Weight Watchers lemon cream pie again, and again
> > the crust marries itself to the pan. What am I doing wrong?
>
> > nancy
>
> Mine uses only 4 T butter, quite a bit less. 6 oz is what?...3/4 C.
>
> I made a regular pie crust that used tons more butter than my regular
> and it also turned to glue and would not come off the pan. Maybe
> there's a too much butter problem.
>
> marcella

I agree- I usually "eyeball" the butter, using the least amount needed
to get it to come together.