On Jan 13, 8:07*am, flitterbit > wrote:
> Goro wrote:
> > Thanks to all who responded regarding my pastry pie crust. *I haven't
> > made another one yet but I've filed it all away and hope that it will
> > help me the next time.
>
> > Now, i've made a few graham cracker or oreo type crusts before and
> > they've generally turned out fine.
>
> > I just recently made the BANANA-CARAMEL COCONUT CREAM PIE WITH DARK
> > RUM recipe from Cooks Illustrated and the crust turned out too
> > crumbly, not holding together at all. *When i baked it and it came out
> > of the oven, it SEEMED like it was solid, but when i put thefillings
> > in and chilled and then went to cut, the bottom crust turned to dust.
> > Well, not all of it, but it broke, crumbled and had quite a bit of
> > dust. *I presume this is because i didn't use quite enough butter to
> > bind it together? *Does that sound right?
>
> > Here's the recipe for the crust i used:
>
> > INGREDIENTS
> > 6 *ounces animal crackers
> > 2 *tablespoons unsweetened shredded coconut
> > 1 *tablespoon granulated sugar
> > 4 *tablespoons unsalted butter melted and cooled
>
> > INSTRUCTIONS
> > 1. For the crust: Adjust oven rack to lower-middle position and heat
> > oven to 325 degrees. In food processor, pulse animal crackers,
> > coconut, and sugar to fine crumbs, eighteen to twenty 1-second pulses;
> > then process until powdery, about 5 seconds. Transfer crumbs to medium
> > bowl and add butter; stir to combine until crumbs are evenly
> > moistened. Empty crumbs into 9-inch glass pie plate; using bottom of
> > ramekin or 1/2 cup dry measuring cup, press crumbs evenly into bottom
> > and up sides of pie plate. Bake until fragrant and medium brown, about
> > 15 minutes, rotating pie shell halfway through baking time. Set on
> > wire rack and cool to room temperature, about 30 minutes.
>
> > btw, the pie itself turned out really nice, but would have been great
> > if i could have made the crust hold together. *No complaints from the
> > tasters, though!
>
> > Here's the link to the recipe for those with Cooks Illustrated access:
> >http://cooksillustrated.com/recipes/...asp?docid=6071
>
> > -goro-
>
> An extra tablespoon of butter might do the trick. *BTW, did you use 6
> ounces by weight or by volume of animal crackers?

i used by weight.

-goro-