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Graham Cracker Crust I Recipe | Allrecipes Graham Cracker Crust II Recipe | Allrecipes How to Keep Graham Cracker Crusts From Crumbling | Our Everyday Life
Graham Cracker Crust I Graham Cracker Crust II How to Keep Graham Cracker Crusts From Crumbling Graham Cracker Crumb Crust How To Make A Graham Cracker Crust
Graham cracker crusts are more foolproof than regular piecrusts, but they can crumble. The most common reason a crust crumbles is that it wasn't moist enough. Be sure to. I like to use a good amount of butter in my graham cracker crust for flavor. Not only this, butter is the binding agent here. Does your graham. 4 Answers В· Increase the sugar a little. It helps to bind and keep crumbles at bay. В· I don't know if this applies, but, if the dessert is chilled, leave it out. I find that baked graham cracker crusts yield the best result. To bake the crust, place it in the oven at degrees F for 10 minutes. A baked. I suggest starting with 5 tablespoons of butter. If you feel that the mixture is too dry or crumbly, melt an additional tablespoon of butter and. Troubleshooting tip: Very occasionally, some graham crackers can be more dry and require more butter. If your mixture is too crumbly to easily. Mix graham cracker crumbs, sugar, melted butter or margarine, and cinnamon until well blended . Press mixture into an 8 or 9 inch pie plate. Bake at This graham cracker crust is not as sweet as most others. It's simple and delicious, How To Make Classic Crumb Crusts for Cheesecakes and Pies. Pulverize graham crackers in food processor until finely ground into crumbs (skip this step if starting with graham cracker crumbs). В· Combine. No worries if your crust falls from the sides during baking. You can fix it using your trusty measuring cup to shape it again as long as you do so while the.

This graham cracker crust is not as sweet as most others. It's simple and delicious, and can be used for almost any kind of pie. Best with pumpkin or chocolate! In a medium bowl, mix together graham cracker crumbs and melted margarine. Place mixture in a 9 inch pie pan and press firmly into bottom and sides of pan. All Rights Reserved. Graham Cracker Crust II. Rating: 4. Read Reviews Add Review. Save Pin Print Share. Graham Cracker Crust II mommymeggy. Recipe Summary test prep:. Nutrition Info. Ingredients Decrease Serving 8. The ingredient list now reflects the servings specified. Add all ingredients to shopping list View your list. Preheat oven to degrees F degrees C. I Made It Print. Full Nutrition. Reviews Read More Reviews. Most helpful positive review Sally Stall. Rating: 5 stars. I was pretty stupid with this one: When I read "16 graham crackers" I thought the WHOLE cracker with the 4 separations in it was 1 cracker, when it was actually 4!!! So I ended up using 64 crackers 4X the number needed , which of course resulted in there not being enough butter to moisten them. Read More. Most helpful critical review M. Rating: 2 stars. Thia came out too crumbly. It would not hold together even after baking. And then once I filled and baked per pie instructions my crust smelled burnt. I must have done something wrong. If I make again I will use more butter and I will not bake until I fill the crust. Reviews: Most Helpful. Sally Stall. Rating: 4 stars. Sorry, but some of these reviews are just dead wrong in terms of what is meant by "16 crackers. With those indications it's a great crust. The pie slices slipped right out. I used this for cheesecake and didn't prebake it beforehand. A perfect pie crust. All that added sugar in other crusts is unnecessary! This works well with either butter or margarine and it's an easy start to a super-quick recipe - a pudding pie! A little Pam spray and it's so much easier. Thanks Sara!! I'm giving this recipe only 4 stars since it doesn't give enough information, otherwise it's a good crust. If you're using a deep dish pie plate, you'll need to increase the recipe. Also, if you're using Graham Cracker crumbs, then you'll need actual measurements. And make sure you press down firmly all over the pie plate. I've always made this crust by eyeing the proportions - it's great to finally have an exact recipe! It looks like 1 tbsp butter per 'sheet' of 4 graham crackers. Crushed the graham crackers in a ziplock bag with a rolling pin. Works great with margarine also thanks! The Way To His Heart. I have made this crust many times from this recipe and it always turns out great. I usually double it and put it in a casserole dish for a larger dessert. Be sure to press it firmly. That is the key to success. As far as taste goes I would give this a 5 but it was just a pain to make. I needed about another tablespoon or so of butter don't expect it to clump so much. It just takes some time to get used to it get working with it in the pie pan to stick and hold a good shape. After baking however it keeps together perfectly. Shame on me for not reading the reviews before making this crust! I always get confused about what makes up "1" cracker - I guessed wrong and figured 2 crackers per sheet and had WAY too many crumbs and a crust that fell apart. Otherwise this is a nice simple graham cracker crust recipe. Your daily values may be higher or lower depending on your calorie needs. Amount is based on available nutrient data. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. All Reviews. Back to Recipe Review this recipe. Add Photo. What did you think about this recipe? Did you make any changes or notes? Thanks for adding your feedback. Close this dialog window Successfully saved. All rights reserved. Close this dialog window View image.