graham cracker crust question

[addicted2cake]

I made a pumpkin pie yesterday with a graham cracker crust. I prebaked the crust for 10 minutes at 350 degrees, then let it cool for about an hour before filling with pumpkin custard. Filling is good, but crust is not pleasantly crisp. Not soggy, just tastes a bit raw, as if it didn't bake long enough. I've read that brushing an egg white onto a graham cracker crust will keep it from getting soggy, but I haven't been able to get specific instructions as to when to brush on the egg white. Do you brush on white before you pop crust into the oven to prebake or do you do this after the crust has prebaked? If doing the latter, should the crust cool for a bit and if so, for how long, or can you just brush on the egg white immediately after crust comes out of the oven? Then, what do you do with the crust so that egg white hardens.....rebake (how long), refrigerate (also,how long)? Thanks for your help. I am disappointed my crust is so "eh."

[goodhealthgourmet]

A graham cracker crust won't get super-crisp, per se, but it should be firm & relatively dry, not soggy or gummy. The Earth Balance spread in the tub (not the stick) contains water. If that's what you used, you need to bake it longer to evaporate the excess moisture - that's one of the reasons it still seemed "raw" to you.

The other issue is your measurements and proportions. You're better off going by volume of crushed crumbs as opposed to number of sheets, because sizes vary by brand (and tend to change over the years).

So, try measuring out the crushed crumbs and use a ratio of about 1 1/2 cups of crumbs to 5 Tbsp butter or Earth Balance *stick* spread; you can also use coconut oil.

Sugar is really a matter of personal preference. I'd suggest 1/4 - 1/3 cup depending on how sweet you want it. You can use brown sugar instead of white if you prefer the flavor, but the flavor of brown sugar is more intense and its higher in moisture, so use a bit less of it than you would white sugar.

Don't forget to *add a pinch of salt* to boost the flavor, and you can also enhance it with a little ground cinnamon or ginger (1/8 - 1/4 tsp).

Press the crust into the pan and bake in a preheated 350º oven for about 7 minutes until crust becomes relatively firm, but not brown. Remove from oven, brush with beaten egg or egg white, and bake for an additional 3 minutes until golden and relatively dry. Cool before filling.

[addicted2cake]

Thank you, goodhealthgournet! I will print out your suggestions and put them into my pie folder. Since I don't bake regularly, I forget people's tips and suggestions. Thanks for taking the time to post such a detailed reply. It's most helpful.

[greygarious]

I agree that the additional water and lack of fat are problematic, and that GC crusts aren't crisp, but I do not understand how they can have a "raw" taste. None of the ingredients you used are raw.

You might get more expert responses if you posted this on the Vegetarian/Vegan Board.

[addicted2cake]

"Raw" was probably the wrong word. It tasted like the pulsed up cracker/sugar/EB mixture that I put into the pie plate before it went into the oven. Maybe "prebaked" would have been a better description.

[rasputina]

You prebake the crust and then brush the egg on and pop it back in the oven for a few more minutes to set it. This is my husbands thing, I've never done it myself. I can ask him more specifics when I talk to him later.

[addicted2cake]

Thanks! Does he let the crust cool (and if so, for how long) before brushing on the egg white or does he put it on right out of the oven? Maybe my next crust will be a little less soft, even if it's not crisp.

[wyogal]

How long was it baked with the custard (2nd bake)?
Also, I've never thought of a graham cracker crust as "crispy," nor have I heard of using an eggwhite on this type of crust.

[addicted2cake]

I baked pie for 55 minutes. Let it cool for a couple hours before putting it into fridge. Monavano says the same about crispness. I think you're both right. My crust wasn't wet or really soggy, just soft - I guess that's the best way to describe it.

[wyogal]

I've since googled it, and some people put a yolk in the crust to achieve the crispiness, and some do brush the white onto the crust and put it back in the oven for a bit, as another poster has suggested. :)
So, I think it is certainly possible, now!

[addicted2cake]

Thanks again for your help. I really appreciate it.

[monavano]

Can you tell us how you made the graham cracker crust? How much cracker, butter? Any sugar?
10 min. should have been sufficient. Also, I've never thought of graham crust as getting crisp. It more melds to the pie/cake and if it holds together, I'm happy.

[addicted2cake]

8 sheets honey graham crackers, 5 tbsps. Earth balance spread, 2 tbsps sugar. Pulsed crackers with sugar then added melted EB. Maybe you're right about crispness. Cheesecake crusts blend into the filling now that I think about it. Thanks for reminding me of that..

[monavano]

I wonder if the fat solids in butter is what flavor you perceived as missing as to make the crust eh.

[wyogal]

I was also wondering if the "spread" affected the crispiness.

[addicted2cake]

I wasn't unhappy with the flavor - I know butter has a richer taste than Earth Balance, but I needed to make the pie dairy free. Maybe the lack of butter's fat solids contributed to the crust's "eh" texture.

[wyogal]

Did you simply replace, or follow a vegan recipe? I think it is the lack of fat, not dairy, they may have contributed. Try a different fat next time.

[wyogal]

It looks close to fat content of butter, but it also contains water. One site says over 14 grams of fat (tblsp) oil, 11.52 for butter, and 11 for Earth Balance spread.
So maybe the addition of water is the culprit.
Or just try the egg. :)