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Graham Cracker Crust?

j
jbenson Nov 19, 2012 10:57 AM

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. ipsedixit RE: jbenson Nov 19, 2012 11:08 AM

    You probably could, but why?

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

    1. s
      sandylc RE: jbenson Nov 19, 2012 11:26 AM

      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
        j
        jbenson RE: sandylc Nov 19, 2012 12:27 PM

        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
          r
          rasputina RE: jbenson Nov 19, 2012 12:33 PM

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

        2. re: sandylc
          m
          Mother of four RE: sandylc Nov 19, 2012 05:06 PM

          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. AnnieWilliams RE: jbenson Nov 19, 2012 11:39 AM

          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: AnnieWilliams
            Caroline1 RE: AnnieWilliams Nov 19, 2012 04:55 PM

            Flour? In a graham cracker crust?

            1. re: Caroline1
              m
              Mother of four RE: Caroline1 Nov 19, 2012 05:07 PM

              Never heard of flour in one!.??

              1. re: Mother of four
                AnnieWilliams RE: Mother of four Nov 19, 2012 06:41 PM

                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
                  Caroline1 RE: AnnieWilliams Nov 19, 2012 09:21 PM

                  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!

          2. Caroline1 RE: jbenson Nov 19, 2012 11:53 AM

            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
              j
              jbenson RE: Caroline1 Nov 19, 2012 12:26 PM

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

              1. re: jbenson
                AnnieWilliams RE: jbenson Nov 19, 2012 12:36 PM

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

                1. re: jbenson
                  Caroline1 RE: jbenson Nov 19, 2012 04:58 PM

                  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
                  j
                  jbenson RE: Caroline1 Nov 19, 2012 05:00 PM

                  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
                    Caroline1 RE: jbenson Nov 19, 2012 09:28 PM

                    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.

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