Graham Cracker Crust III

"I made a double batch of this recipe because I was making two pies, a fresh Strawberry and a Key Lime. I followed the recipe exactly, except for using plain graham crackers instead of cinnamon ones, ..." See moreand carefully pressed the mixture into two glass 9" pie plates. I used a wide spoon to smooth the crust and press it very firmly in place. When I began brushing the beaten egg yolk on( using a soft, long bristled pastry brush), everything started to fall apart! The sticky yolk just tore up my crust. It was a very tedious and messy job, and I used both my beaten yolks on the first crust, and it was very unevenly covered. I decided to put the second crust in the freezer to firm up the melted butter while I baked the first yolky one in the oven. When it came out of the oven, it was definately well set, and no longer crumbly. I took piecrust number two out of the freezer and lo and behold it was nice and firm, and the yolk brushing went perfect with no crumbling! Finished result- excellent crusts! Just chill before brushing on the egg yolk!"

"This was the first time I ever got a compliment on a pie crust!! I used 2 cups of Cinnamon Sugar Oatmeal Crunch graham crackers (Kroger brand), 1/2 cup melted butter, and 3 T of sugar for one 9 1/2..." See more inch deep dish pie. The taste was an awesome compliment to the French Silk chocolate filling. I didn't have a bit of trouble spreading the egg yolk...but I pressed the crust REALLY hard into the plate so I think that may have stabilized it. Also, it cut and served like a dream! Thanks for sharing! This will be the ONLY graham cracker crust I serve from now on!"

"This crust tasted wonderful; however, it stuck to the pie pan and we had to destroy our pie to get it out. The taste was so good that I will try again!..." See more"