Why is my graham cracker crust crumbly?

Table of Contents:

1. Why is my graham cracker crust crumbly?
2. How do you spice up a graham cracker crust?
3. How do you keep a store bought graham cracker crust from getting soggy?
4. Who makes the best frozen pie crust?
5. How do you keep strawberry pie crust from getting soggy?
6. How do you fix sticky pie crust?

Why is my graham cracker crust crumbly?

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 use melted butter, egg whites or oil to moisten the crumbs. Butter gives the best flavor, but a mild-flavored olive oil or vegetable oil is healthier.

How do you spice up a graham cracker crust?

Lemon, lime and orange zest will liven up the crust and tie it in to the filling nicely. This easy addition can take your key lime pie to the next level. An orange zest crust can also be paired with chocolate fillings, while lemon works well with a wide variety of fruity flavors.

How do you keep a store bought graham cracker crust from getting soggy?

The best way to keep a graham cracker crust from getting soggy is to blind bake it before filling it. Press the crust into your pie plate or baking dish and bake at 375 F (190 C) for 8 minutes. Allow the crust to cool completely before filling it.

Who makes the best frozen pie crust?

After trying several store-bought pie crusts, these are the three we recommend using for your pumpkin pie this year.

• Best Flavor: Wholly Wholesome. Whole Foods. Wholly Wholesome had the best tasting pie crust. ...
• Flakiest: Whole Foods. Instacart. ...
• Prettiest: Marie Callender's. Marie Callender's.

How do you keep strawberry pie crust from getting soggy?

The best way to prevent soggy crust is by blind baking the crust before baking it with the fruit filling. To blind bake, line the pie plate with the pie dough and then place pie weights on top to stop the crust from rising up and bubbling or shrinking.

How do you fix sticky pie crust?

If it's sticky, it's going to be really difficult to roll out. If you add a bit too much water, it's easily fixed by a little more flour. But if you add way too much liquid, you need to start the dough again, because adding a lot more flour will throw off that fat-to-flour ratio that you want to make a nice crust.