It ensures the sliced pie comes out easily. I only recommend freezing the crust if you will be serving your pie when very cold, otherwise, you'll just find your crumb crust to be very crumbly! Additionally, if you plan to freeze the crust make sure to grease the bottom of the pie plate with a nonstick cooking spray. While freezing the crust is certainly easier than having to preheat an oven and par-bake the crust, it is not as sturdy as the baked version. The sugar might melt slightly from the warmth of the butter, but without the par-bake, the sugar doesn't melt enough to act as the bonding agent here. Freezing the crust:įreezing the crust works well because the melted butter becomes solidified and bonds the crust together. If you are planning to bake a pie that will be served from the refrigerator or will be left out of the refrigerator for more than 20 minutes, I recommend you par-bake the crust to ensure it holds together. I prefer this method and will always bake it if I can. Baking it results in a crispy crust with a nice caramelized flavor. When you bake a crumb crust you are melting the added sugar, which then helps bond the crust together. Then, you'll know which method is best for your pie. But first, let's understand that the butter and the sugar play important roles in making sure the crumb crust stays together for each of these methods. You have two options for preparing this crust. Then with your fingers, a spatula, or the bottom of a measuring cup pack down the crumbs until everything is tight and even.ĭo you have to bake a graham cracker crust?.Continue packing the crumbs from the outer edges towards the middle until you have a single layer.As you do this start moving the excess crumb mixture toward the center of the pie plate. Next, start packing down the sides of the crumb crust with your thumb in an even layer.It may feel like you won't have enough crumbs to fit the bottom of the pie at this point, but don't worry.
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