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Graham Cracker Crust?

Hi All,
Does anyone know if I can make a Graham Cracker crust up to 2 days before I make the pie filling and bake the pie?
If so, do I refrigerate it?
THanks!

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  1. You probably could, but why?

    GCC takes almost no time to make, and you could even do a no-bake crust.

    1. What kind of filling? Just curious, because you indicate that you are going to bake the filling in the crust, and typically filling and crust are cooked separately when using a graham crust (except for cheesecake, of course).

      3 Replies
      1. re: sandylc

        That is what I meant - I am making/baking the crust first and then adding the filling and baking it all together - Pumpkin Pie...just trying to figure out how far in advance I can make/bake the crust? And if I need to refrigerate it after it's made..

        1. re: jbenson

          You can do the crust in advance and no need to refrigerate. We do pumpkin pie in GC crust too.

        2. re: sandylc

          My Key Lime pie is baked in the graham cracker crust. I do agree that its so easy that I see no need to make it ahead. I do mine in the FP.

        3. I don't see why not. If you go ahead and bake it, then just cover it tightly with plastic or foil. It's basically a big cookie after you add in the melted butter and flour.

          4 Replies
              1. re: Mother of four

                I was referring to when I make cheesecake bars. I use a recipe from America's Test Kitchen. It's butter, some sugar, like three tablespoons of flour, and the graham crumbs.

                1. re: AnnieWilliams

                  Thanks. I've never made bars, just plain old cheesecake so I can cut a piece as big (or small) as I like. I've never heard of using flour in a graham cracker crust, then thought, well, maybe it's just me, so I Googled it and no crust recipes with flour, so I was really curious. Thanks!

          1. Sure you can, and no refrigeration required. Just wrap it and store it in a cool dry place. Maybe crisp it up a bit before you fill it.

            5 Replies
            1. re: Caroline1

              awesome...so I can make it today even and assemble and bake it to completion on wednesday?

              1. re: jbenson

                Yes! Just make sure you wrap it well to keep it crisp.

                1. re: jbenson

                  You can probably whip up a couple for Christmas too, while you're at it. '-)

                  If you have any of those huge slide-zipper freezer bags, I use those for pie shells. No worry about a leak between layers of Saran Wrap.

                2. re: Caroline1

                  No!! My recipe is:

                  * 1.5 cups graham cracker crumbs, 1/2 cup ginger snaps
                  * 8 tablespoons (1 stick) unsalted butter, melted
                  * 1/8 teaspoon ground cinnamon
                  * 1 large egg, lightly beaten

                  To make the crust, combine the graham cracker crumbs, ginger snaps, butter, and cinnamon in a bowl and mix until combined. Press evenly onto the bottom and sides of a 10-inch pie plate. Brush with the beaten egg. Bake until light golden brown and firm, about 12 minutes. Remove from the oven and let cool on a wire rack.

                  1. re: jbenson

                    Good thing I read the directions and not just the ingredients! I was thinking, egg? Yuck! But it makes sense to BRUSH the crust with egg. I imagine it gives a nice shine to the finished crust, as well as promotes some browning, if you want to take it that far. Interesting idea! For my graham cracker crust, I just use three ingredients: graham crackers, a bit of brown sugar, and butter. No cinnamon.