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How to keep graham cracker crust from falling apart
How can I keep meringue pie-topping from falling?Adapting graham cracker crust to all-natural graham crackersSubstitute for margarine in graham cracker crustWhy are my cookies falling apart?Measurement for 3 sheets of crushed graham crackerHow to make my graham cracker bites crispy/crunchy?Graham Cracker SheetsChocolate graham crustHow can I keep the crust of my breads from getting too dark?How to keep caramel from hardening prematurely?
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Whenever I make any type of square using a graham cracker crust, it always falls apart upon slicing. No matter what I try, either following the receipe exactly,increasing or decreasing the amount of butter, slicing it when it is cold and hot, it always crumbles. There must be a way to succeed or they wouldn't call them squares. Anybody know the secret?
baking dessert
asked Apr 13 '14 at 22:16
HutchetteHutchette
3605815
add a comment |
Whenever I make any type of square using a graham cracker crust, it always falls apart upon slicing. No matter what I try, either following the receipe exactly,increasing or decreasing the amount of butter, slicing it when it is cold and hot, it always crumbles. There must be a way to succeed or they wouldn't call them squares. Anybody know the secret?
baking dessert
asked Apr 13 '14 at 22:16
HutchetteHutchette
3605815
I've always had it crumble a little bit. If it's entirely falling apart, are you packing it down well, before filling? I use a small metal ramakin to really tamp it down. (the ramakin makes it easier to press it into the sides, and even into the corner)
– Joe
Apr 14 '14 at 2:42
1
Do you pre-bake the crust before adding the filling?
– Jolenealaska♦
Apr 14 '14 at 7:02
2
Could you please post an example of the ratios in the crust recipe you are using, so we can better help?
– Jennifer S
May 6 '14 at 14:29
add a comment |
Whenever I make any type of square using a graham cracker crust, it always falls apart upon slicing. No matter what I try, either following the receipe exactly,increasing or decreasing the amount of butter, slicing it when it is cold and hot, it always crumbles. There must be a way to succeed or they wouldn't call them squares. Anybody know the secret?
baking dessert
asked Apr 13 '14 at 22:16
HutchetteHutchette
3605815
Whenever I make any type of square using a graham cracker crust, it always falls apart upon slicing. No matter what I try, either following the receipe exactly,increasing or decreasing the amount of butter, slicing it when it is cold and hot, it always crumbles. There must be a way to succeed or they wouldn't call them squares. Anybody know the secret?
baking dessert
baking dessert
asked Apr 13 '14 at 22:16
HutchetteHutchette
3605815
asked Apr 13 '14 at 22:16
HutchetteHutchette
3605815
asked Apr 13 '14 at 22:16
HutchetteHutchette
3605815
asked Apr 13 '14 at 22:16
HutchetteHutchette
3605815
asked Apr 13 '14 at 22:16
HutchetteHutchette
3605815
3605815
I've always had it crumble a little bit. If it's entirely falling apart, are you packing it down well, before filling? I use a small metal ramakin to really tamp it down. (the ramakin makes it easier to press it into the sides, and even into the corner)
– Joe
Apr 14 '14 at 2:42
1
Do you pre-bake the crust before adding the filling?
– Jolenealaska♦
Apr 14 '14 at 7:02
2
Could you please post an example of the ratios in the crust recipe you are using, so we can better help?
– Jennifer S
May 6 '14 at 14:29
add a comment |
I've always had it crumble a little bit. If it's entirely falling apart, are you packing it down well, before filling? I use a small metal ramakin to really tamp it down. (the ramakin makes it easier to press it into the sides, and even into the corner)
– Joe
Apr 14 '14 at 2:42
1
Do you pre-bake the crust before adding the filling?
– Jolenealaska♦
Apr 14 '14 at 7:02
2
Could you please post an example of the ratios in the crust recipe you are using, so we can better help?
– Jennifer S
May 6 '14 at 14:29
I've always had it crumble a little bit. If it's entirely falling apart, are you packing it down well, before filling? I use a small metal ramakin to really tamp it down. (the ramakin makes it easier to press it into the sides, and even into the corner)
– Joe
Apr 14 '14 at 2:42
I've always had it crumble a little bit. If it's entirely falling apart, are you packing it down well, before filling? I use a small metal ramakin to really tamp it down. (the ramakin makes it easier to press it into the sides, and even into the corner)
– Joe
Apr 14 '14 at 2:42
1
1
Do you pre-bake the crust before adding the filling?
– Jolenealaska♦
Apr 14 '14 at 7:02
Do you pre-bake the crust before adding the filling?
– Jolenealaska♦
Apr 14 '14 at 7:02
2
2
Could you please post an example of the ratios in the crust recipe you are using, so we can better help?
– Jennifer S
May 6 '14 at 14:29
Could you please post an example of the ratios in the crust recipe you are using, so we can better help?
– Jennifer S
May 6 '14 at 14:29
add a comment |
4 Answers
4
active
oldest
votes
It's unrealistic to expect a graham cracker crust to slice perfectly. However, it shouldn't fall apart completely. The problem could be in the ingredient amounts, the baking time, or in not pressing it effectively. Check this out
http://www.makeitlikeaman.com/2014/01/11/graham-cracker-crust/
and see if it helps. It has a good method for pressing.
answered May 23 '14 at 5:41
Jeff the ChfJeff the Chf
61146
add a comment |
Does the recipe call for sugar and pre-baking for the crust, besides the butter?
I make cheesecake and the recipes all have a sugar, butter and graham cracker for the crust. The crust is required to be pre-baked, and cooled before filling. I have been lucky with my crusts, unless too thick on the side of a spring pan, they all come out clean.
answered Aug 19 '15 at 20:30
LauraLaura
111
add a comment |
I have had the same crumbly problem when I haven't blind baked it long enough ( look for the slightly darker color and note strong aroma of deliciousness before removing from the oven ). Also check the knife you are using. A serrated bread knife can be very helpful in a cleaner cut through a graham cracker crust. Hope this helps.
answered Feb 1 '16 at 19:09
TracyTracy
111
add a comment |
Three thoughts...
Increase the sugar a little. It helps to bind and keep crumbles at bay.
I don't know if this applies, but, if the dessert is chilled, leave it out for 5-10 minutes before cutting. The butter in the crust will soften a bit and not be as prone to cracking.
Make sure to bake the crust to slightly brown before filling.
Hope those help. I just made a deep dish key lime pie without crust cracking. Those are the things I did (because I've also had that trouble before). Here are some pics of the pie on my blog.
@lucky- this shouldn't be "community wiki". We don't really use that anymore and you don't get the rep when it's upvoted.
– Sobachatina
Feb 29 '16 at 17:31
@Sobachatina Hi...yes, someone else taught me that yesterday. I don't see how to edit it off. I definitely won't do that in the future. Sorry for any confusion I've caused. Thank you for telling me. :)
– luckynumber3.com
Feb 29 '16 at 17:43
add a comment |
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4 Answers
4
active
oldest
votes
4 Answers
4
active
oldest
votes
active
oldest
votes
active
oldest
votes
It's unrealistic to expect a graham cracker crust to slice perfectly. However, it shouldn't fall apart completely. The problem could be in the ingredient amounts, the baking time, or in not pressing it effectively. Check this out
http://www.makeitlikeaman.com/2014/01/11/graham-cracker-crust/
and see if it helps. It has a good method for pressing.
answered May 23 '14 at 5:41
Jeff the ChfJeff the Chf
61146
add a comment |
It's unrealistic to expect a graham cracker crust to slice perfectly. However, it shouldn't fall apart completely. The problem could be in the ingredient amounts, the baking time, or in not pressing it effectively. Check this out
http://www.makeitlikeaman.com/2014/01/11/graham-cracker-crust/
and see if it helps. It has a good method for pressing.
answered May 23 '14 at 5:41
Jeff the ChfJeff the Chf
61146
add a comment |
It's unrealistic to expect a graham cracker crust to slice perfectly. However, it shouldn't fall apart completely. The problem could be in the ingredient amounts, the baking time, or in not pressing it effectively. Check this out
http://www.makeitlikeaman.com/2014/01/11/graham-cracker-crust/
and see if it helps. It has a good method for pressing.
answered May 23 '14 at 5:41
Jeff the ChfJeff the Chf
61146
It's unrealistic to expect a graham cracker crust to slice perfectly. However, it shouldn't fall apart completely. The problem could be in the ingredient amounts, the baking time, or in not pressing it effectively. Check this out
http://www.makeitlikeaman.com/2014/01/11/graham-cracker-crust/
and see if it helps. It has a good method for pressing.
answered May 23 '14 at 5:41
Jeff the ChfJeff the Chf
61146
answered May 23 '14 at 5:41
Jeff the ChfJeff the Chf
61146
answered May 23 '14 at 5:41
Jeff the ChfJeff the Chf
61146
answered May 23 '14 at 5:41
Jeff the ChfJeff the Chf
61146
61146
add a comment |
add a comment |
Does the recipe call for sugar and pre-baking for the crust, besides the butter?
I make cheesecake and the recipes all have a sugar, butter and graham cracker for the crust. The crust is required to be pre-baked, and cooled before filling. I have been lucky with my crusts, unless too thick on the side of a spring pan, they all come out clean.
answered Aug 19 '15 at 20:30
LauraLaura
111
add a comment |
Does the recipe call for sugar and pre-baking for the crust, besides the butter?
I make cheesecake and the recipes all have a sugar, butter and graham cracker for the crust. The crust is required to be pre-baked, and cooled before filling. I have been lucky with my crusts, unless too thick on the side of a spring pan, they all come out clean.
answered Aug 19 '15 at 20:30
LauraLaura
111
add a comment |
Does the recipe call for sugar and pre-baking for the crust, besides the butter?
I make cheesecake and the recipes all have a sugar, butter and graham cracker for the crust. The crust is required to be pre-baked, and cooled before filling. I have been lucky with my crusts, unless too thick on the side of a spring pan, they all come out clean.
answered Aug 19 '15 at 20:30
LauraLaura
111
Does the recipe call for sugar and pre-baking for the crust, besides the butter?
I make cheesecake and the recipes all have a sugar, butter and graham cracker for the crust. The crust is required to be pre-baked, and cooled before filling. I have been lucky with my crusts, unless too thick on the side of a spring pan, they all come out clean.
answered Aug 19 '15 at 20:30
LauraLaura
111
answered Aug 19 '15 at 20:30
LauraLaura
111
answered Aug 19 '15 at 20:30
LauraLaura
111
answered Aug 19 '15 at 20:30
LauraLaura
111
111
add a comment |
add a comment |
I have had the same crumbly problem when I haven't blind baked it long enough ( look for the slightly darker color and note strong aroma of deliciousness before removing from the oven ). Also check the knife you are using. A serrated bread knife can be very helpful in a cleaner cut through a graham cracker crust. Hope this helps.
answered Feb 1 '16 at 19:09
TracyTracy
111
add a comment |
I have had the same crumbly problem when I haven't blind baked it long enough ( look for the slightly darker color and note strong aroma of deliciousness before removing from the oven ). Also check the knife you are using. A serrated bread knife can be very helpful in a cleaner cut through a graham cracker crust. Hope this helps.
answered Feb 1 '16 at 19:09
TracyTracy
111
add a comment |
I have had the same crumbly problem when I haven't blind baked it long enough ( look for the slightly darker color and note strong aroma of deliciousness before removing from the oven ). Also check the knife you are using. A serrated bread knife can be very helpful in a cleaner cut through a graham cracker crust. Hope this helps.
answered Feb 1 '16 at 19:09
TracyTracy
111
I have had the same crumbly problem when I haven't blind baked it long enough ( look for the slightly darker color and note strong aroma of deliciousness before removing from the oven ). Also check the knife you are using. A serrated bread knife can be very helpful in a cleaner cut through a graham cracker crust. Hope this helps.
answered Feb 1 '16 at 19:09
TracyTracy
111
answered Feb 1 '16 at 19:09
TracyTracy
111
answered Feb 1 '16 at 19:09
TracyTracy
111
answered Feb 1 '16 at 19:09
TracyTracy
111
111
add a comment |
add a comment |
Three thoughts...
Increase the sugar a little. It helps to bind and keep crumbles at bay.
I don't know if this applies, but, if the dessert is chilled, leave it out for 5-10 minutes before cutting. The butter in the crust will soften a bit and not be as prone to cracking.
Make sure to bake the crust to slightly brown before filling.
Hope those help. I just made a deep dish key lime pie without crust cracking. Those are the things I did (because I've also had that trouble before). Here are some pics of the pie on my blog.
@lucky- this shouldn't be "community wiki". We don't really use that anymore and you don't get the rep when it's upvoted.
– Sobachatina
Feb 29 '16 at 17:31
@Sobachatina Hi...yes, someone else taught me that yesterday. I don't see how to edit it off. I definitely won't do that in the future. Sorry for any confusion I've caused. Thank you for telling me. :)
– luckynumber3.com
Feb 29 '16 at 17:43
add a comment |
Three thoughts...
Increase the sugar a little. It helps to bind and keep crumbles at bay.
I don't know if this applies, but, if the dessert is chilled, leave it out for 5-10 minutes before cutting. The butter in the crust will soften a bit and not be as prone to cracking.
Make sure to bake the crust to slightly brown before filling.
Hope those help. I just made a deep dish key lime pie without crust cracking. Those are the things I did (because I've also had that trouble before). Here are some pics of the pie on my blog.
@lucky- this shouldn't be "community wiki". We don't really use that anymore and you don't get the rep when it's upvoted.
– Sobachatina
Feb 29 '16 at 17:31
@Sobachatina Hi...yes, someone else taught me that yesterday. I don't see how to edit it off. I definitely won't do that in the future. Sorry for any confusion I've caused. Thank you for telling me. :)
– luckynumber3.com
Feb 29 '16 at 17:43
add a comment |
Three thoughts...
Increase the sugar a little. It helps to bind and keep crumbles at bay.
I don't know if this applies, but, if the dessert is chilled, leave it out for 5-10 minutes before cutting. The butter in the crust will soften a bit and not be as prone to cracking.
Make sure to bake the crust to slightly brown before filling.
Hope those help. I just made a deep dish key lime pie without crust cracking. Those are the things I did (because I've also had that trouble before). Here are some pics of the pie on my blog.
Three thoughts...
Increase the sugar a little. It helps to bind and keep crumbles at bay.
I don't know if this applies, but, if the dessert is chilled, leave it out for 5-10 minutes before cutting. The butter in the crust will soften a bit and not be as prone to cracking.
Make sure to bake the crust to slightly brown before filling.
Hope those help. I just made a deep dish key lime pie without crust cracking. Those are the things I did (because I've also had that trouble before). Here are some pics of the pie on my blog.
edited 58 mins ago
community wiki
3 revs, 2 users 79%
luckynumber3.com
@lucky- this shouldn't be "community wiki". We don't really use that anymore and you don't get the rep when it's upvoted.
– Sobachatina
Feb 29 '16 at 17:31
@Sobachatina Hi...yes, someone else taught me that yesterday. I don't see how to edit it off. I definitely won't do that in the future. Sorry for any confusion I've caused. Thank you for telling me. :)
– luckynumber3.com
Feb 29 '16 at 17:43
add a comment |
@lucky- this shouldn't be "community wiki". We don't really use that anymore and you don't get the rep when it's upvoted.
– Sobachatina
Feb 29 '16 at 17:31
@Sobachatina Hi...yes, someone else taught me that yesterday. I don't see how to edit it off. I definitely won't do that in the future. Sorry for any confusion I've caused. Thank you for telling me. :)
– luckynumber3.com
Feb 29 '16 at 17:43
@lucky- this shouldn't be "community wiki". We don't really use that anymore and you don't get the rep when it's upvoted.
– Sobachatina
Feb 29 '16 at 17:31
@lucky- this shouldn't be "community wiki". We don't really use that anymore and you don't get the rep when it's upvoted.
– Sobachatina
Feb 29 '16 at 17:31
@Sobachatina Hi...yes, someone else taught me that yesterday. I don't see how to edit it off. I definitely won't do that in the future. Sorry for any confusion I've caused. Thank you for telling me. :)
– luckynumber3.com
Feb 29 '16 at 17:43
@Sobachatina Hi...yes, someone else taught me that yesterday. I don't see how to edit it off. I definitely won't do that in the future. Sorry for any confusion I've caused. Thank you for telling me. :)
– luckynumber3.com
Feb 29 '16 at 17:43
add a comment |
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I've always had it crumble a little bit. If it's entirely falling apart, are you packing it down well, before filling? I use a small metal ramakin to really tamp it down. (the ramakin makes it easier to press it into the sides, and even into the corner)
– Joe
Apr 14 '14 at 2:42
1
Do you pre-bake the crust before adding the filling?
– Jolenealaska♦
Apr 14 '14 at 7:02
2
Could you please post an example of the ratios in the crust recipe you are using, so we can better help?
– Jennifer S
May 6 '14 at 14:29