This is more like a shortbread for the base of these pecan bars. As such it goes into the pan fairly thick, not like a pie crust. Yumm.
Can someone please tell us the correct measurement for the butter? The recipe I am viewing says "2 1/2 Butter". Is it meant to be cups, sticks, tablespoons? I tried the recipe once with 2 1/2 sticks of butter, but not sure that is correct. Thanks!
5 stars...if you don't put all of it into a 9x13 pan! Seeing a previous review about bars that were half crust, I split my batch about 2/3 to 1/3 between a 9x13 and 8x8 pan. As far as pressing it out making it hard to tell the thickness, I highly recommend using a layer of plastic wrap over it as you're pressing. This makes it far easier to sweep quickly back and forth and get a better sense of thicker areas. I used it to make the lemon cranberry bar recipe. Crust is very good; buttery, crumbly, not a bit soggy. I've probably made pie crust that was subtly better in my time, but for the ease, this is exceptional.
So as others on this site have said, it is difficult to find reviews, and I also made the mistake of trying this recipe without verifying reviews. This crust is bad... it is too much for a 13x9in pan which is hard to realized before baking it because you're "easily" pressing it in, instead of rolling it out to confirm thickness. I am used to making crusts and rolling them, so I found this to be more difficult, not easier. Pressing something onto parchment may also be the problem, because how on earth can you tell what you're pressing into (usually pressing directly onto the glass or ceramic also will give you an idea of depth. My pumpkin bars came out half crust, half pumpkin filling. In addition, the pumpkin filling was too liquidy, so don't make that recipe either. Finally, the crust tastes too buttery and carmelized for a pumpkin filling. I prefer a more savory, regular pie crust or graham crust with anything pumpkin. I would NOT make again.