On Jan 13, 11:36*am, flitterbit > wrote:
> Goro wrote:
> > 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-
>
> Given that you and your guests enjoyed the pie despite the crumbly
> crust, I'm sure it'd be worth making again with a little more butter in
> the crust to see how it works out ;D

heh. True. I'll probably do that. Seems like it was a bit uneven in
the butter distro, also. Some slices did come out perfectly, but
notably the first piece and a few other ones just dissolved. The pie
really is quite beauteous, especially in a nice deep dish pie plate.

-goro-