Add the melted butter and pulse until the crust comes together. Pour in to a 9-inch pie pan and press the crust evenly into the pan. Bake for 10-12 minutes until golden brown and set. Allow to cool.
For 20 years, Ann Taylor Pittman built a career of creating healthy recipes at Cooking Light magazine, where she most recently served as Executive Editor. She is the recipient of two James Beard ...
this pie was pretty easy and quick to make. I made the crust first, and because I didn't have a pastry cutter, I had to work the butter and shortening into the flour and spice mix with my fingers.