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I like graham cracker or ginger snap cookie crumb crusts but when I try to bake them they slump into the pan and I have to redistribute them. For a cooked pie freezing them and then adding the filling works pretty good. Unbaked pies leaves me with no good solution.
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One Response for "Crumb crust"
What you need to do is blind bake the shells. Put the Graham Cracker crust in as you normally do, then line with wax paper. Put Beans on top, filling to near the top. Doesn’t matter the beans, kidney, black, or white. Then bake. Gradually extending your time perhaps 10 minutes(not sure your temp. of oven is). The beans will help hold the Graham Crackers in place. You can save the beans and use them again for blind baking, but I don’t recommend that you eat them.
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