Review of Pie Crust Flavor-TFA:

Imo, this gives a good pastry/pie crust note. I recommend starting low, around 1.5-2%, and work up if needed. It can give an undesirable effect/flavor if used too high. At the right % you can pull a nice pastry flavor note. I make an awsome pb&j sandwich mix with this giving an excellent 'bread' effect. I also find that just a touch of acetyl pyrazine works great in certain mixes with the pie crust to give it a little umph.