pre baking graham cracker crust?
I made a frozen curd pie the other day that used graham crackers and butter. the recipe had them cooled in the fridge and I thought it became too soggy after freezing it with the curd. so, I thought maybe baking the crust before, then freezing it might be a little crunchier? what are your thought and how long, what temp should I bake it for?
Are you baking the custard with the crust (I'm assuming that's what you're doing from the original message)? Most recipes have you baking the crust and then putting the custard on top then baking it again (of course, if this is a no-bake pie then freezing the crust before you pour the custard will help the two elements from mixing but since I've never done it before, I wouldn't know of any unforeseen consequences of doing that.
I always prebake graham cracker crusts, even if the recipe does not call for it. The result is much tastier and crunchier. Bake in a 350° oven until it starts to color a bit and is fragrant, in the neighborhood of 15 minutes -- maybe 13, maybe 17. Depends on your oven.
You need some sugar or honey besides just butter and crumbs to get it to coalesce and then firm up into a solid crust rather than just oily crumbs. 350 degree, maybe less butter and enough honey to make it into the consistency of wet sand - press down firmly with an empty pie pan. It's done when the edges are browned. Cool thoroughly before filling, then refrigerate immediately to firm up the filling too. Then use within a few days or it will start to get soggy no matter what you do. I have no experience with freezing.