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-

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?

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-

In article >,
flitterbit > wrote:
(snip)
> > 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
(snip)
> An extra tablespoon of butter might do the trick. BTW, did you use 6
> ounces by weight or by volume of animal crackers?

Huh? "Ounces" is a weight measurement. The only way I can think to
make that a volume measure would be to crush 6 ounces (by weight) of
crackers and measure the crushed crackers in a dry measure cup (volume
measure).

I do that conversion in a couple recipes I have in my files where the
original amount was measured by weight and I've converted the weight to
volume ‹ most American kitchens still don't have scales in them, I
think.

I've also done it the other way, volume to weight, for my own purposes
where ingredients are added one after the other to the same bowl or pan.
--
-Barb, Mother Superior, HOSSSPoJ
<http://www.caringbridge.org/visit/amytaylor>
December 27, 2008, 7:30 a.m.: "I have fixed my roof,
I have mended my fences; now let the winter winds blow."

In article >,
Melba's Jammin' > wrote:

> In article >,
> flitterbit > wrote:
> (snip)
> > > 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
> (snip)
> > An extra tablespoon of butter might do the trick. BTW, did you use 6
> > ounces by weight or by volume of animal crackers?
>
> Huh? "Ounces" is a weight measurement.

If I understand correctly, there is dry, wet and weight measure. They
are all in ounces. Furthermore, different countries that use ounces,
have different sizes for ounces, as well as other measures.

To make life more confusing, I believe that a measured ounce of water
also weighs one ounce.


The RFC FAQ has a vast number of conversion charts. The one I looked at
is in section 2.7.5:

http://vsack.homepage.t-online.de/rfc_faq.html

It gives conversions for cracker crumbs, Oreo cookies (crushed) and
vanilla wafers (crushed).

Take your pick!

--
Dan Abel
Petaluma, California USA

Melba's Jammin' wrote:
> In article >,
> flitterbit > wrote:
> (snip)
>>> 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
> (snip)
>> An extra tablespoon of butter might do the trick. BTW, did you use 6
>> ounces by weight or by volume of animal crackers?
>
> Huh? "Ounces" is a weight measurement. The only way I can think to
> make that a volume measure would be to crush 6 ounces (by weight) of
> crackers and measure the crushed crackers in a dry measure cup (volume
> measure).
>
I realize that, but I've met people over the years who measure dry
ingredients in measuring cups intended for liquid, and thought it
couldn't hurt to ask.
>
> I do that conversion in a couple recipes I have in my files where the
> original amount was measured by weight and I've converted the weight to
> volume ‹ most American kitchens still don't have scales in them, I
> think.
>
I bought a kitchen scale when I started baking bread and am slowly
converting some of my non-bread recipes.

> I've also done it the other way, volume to weight, for my own purposes
> where ingredients are added one after the other to the same bowl or pan.
>
>

Dan Abel wrote:
> In article >,
> Melba's Jammin' > wrote:
>
>> In article >,
>> flitterbit > wrote:
>> (snip)
>>>> 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
>> (snip)
>>> An extra tablespoon of butter might do the trick. BTW, did you use 6
>>> ounces by weight or by volume of animal crackers?
>> Huh? "Ounces" is a weight measurement.
>
> If I understand correctly, there is dry, wet and weight measure. They
> are all in ounces. Furthermore, different countries that use ounces,
> have different sizes for ounces, as well as other measures.
>
> To make life more confusing, I believe that a measured ounce of water
> also weighs one ounce.
>
Yes, it does
>
> The RFC FAQ has a vast number of conversion charts. The one I looked at
> is in section 2.7.5:
>
> http://vsack.homepage.t-online.de/rfc_faq.html
>
> It gives conversions for cracker crumbs, Oreo cookies (crushed) and
> vanilla wafers (crushed).
>
> Take your pick!
>

That's a handy link -- thanks!

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

On Jan 13, 11:01*am, Dan Abel > wrote:
> In article >,
> *Melba's Jammin' > wrote:
>
> > In article >,
> > *flitterbit > wrote:
> > (snip)
> > > > 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
> > (snip)
> > > An extra tablespoon of butter might do the trick. *BTW, did you use 6
> > > ounces by weight or by volume of animal crackers?
>
> > Huh? *"Ounces" is a weight measurement.
>
> If I understand correctly, there is dry, wet and weight measure. *They
> are all in ounces. *Furthermore, different countries that use ounces,
> have different sizes for ounces, as well as other measures.
>
> To make life more confusing, I believe that a measured ounce of water
> also weighs one ounce. *
>
> The RFC FAQ has a vast number of conversion charts. *The one I looked at
> is in section 2.7.5:
>
> http://vsack.homepage.t-online.de/rfc_faq.html
>
> It gives conversions for cracker crumbs, Oreo cookies (crushed) and
> vanilla wafers (crushed).
>
> Take your pick!

Nice. Thanks, Dan!

-goro-

On Jan 13, 11:34*am, flitterbit > wrote:
> Melba's Jammin' wrote:
> > In article >,
> > *flitterbit > wrote:
> > (snip)
> >>> 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
> > (snip)
> >> An extra tablespoon of butter might do the trick. *BTW, did you use 6
> >> ounces by weight or by volume of animal crackers?
>
> > Huh? *"Ounces" is a weight measurement. *The only way I can think to
> > make that a volume measure would be to crush 6 ounces (by weight) of
> > crackers and measure the crushed crackers in a dry measure cup (volume
> > measure). * *
>
> I realize that, but I've met people over the years who measure dry
> ingredients in measuring cups intended for liquid, and thought it
> couldn't hurt to ask.
> *>> I do that conversion in a couple recipes I have in my files where the
> > original amount was measured by weight and I've converted the weight to
> > volume ‹ most American kitchens still don't have scales in them, I
> > think. *
>
> I bought a kitchen scale when I started baking bread and am slowly
> converting some of my non-bread recipes.

I actually HATE having recipes that don't have mass measurements for
the dry ingredients. Yes, i should be better about keeping a
conversoin chart in the kitchen, but instead, i end up going to the
computer and scribbling notes on the recipe!

-goro-

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-

Goro wrote:

> 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-
>
>


Do you think saltines would work? Thanks! :-)

Bob

Goro wrote:
> On Jan 13, 11:34 am, flitterbit > wrote:
>> Melba's Jammin' wrote:
>>> In article >,
>>> flitterbit > wrote:
>>> (snip)
>>>>> 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
>>> (snip)
>>>> An extra tablespoon of butter might do the trick. BTW, did you use 6
>>>> ounces by weight or by volume of animal crackers?
>>> Huh? "Ounces" is a weight measurement. The only way I can think to
>>> make that a volume measure would be to crush 6 ounces (by weight) of
>>> crackers and measure the crushed crackers in a dry measure cup (volume
>>> measure).
>> I realize that, but I've met people over the years who measure dry
>> ingredients in measuring cups intended for liquid, and thought it
>> couldn't hurt to ask.
>> >> I do that conversion in a couple recipes I have in my files where the
>>> original amount was measured by weight and I've converted the weight to
>>> volume ‹ most American kitchens still don't have scales in them, I
>>> think.
>> I bought a kitchen scale when I started baking bread and am slowly
>> converting some of my non-bread recipes.
>
> I actually HATE having recipes that don't have mass measurements for
> the dry ingredients. Yes, i should be better about keeping a
> conversoin chart in the kitchen, but instead, i end up going to the
> computer and scribbling notes on the recipe!
>
> -goro-
>
I found weight measures so useful and helpful for bread baking that I
figured it had to be just as useful for other baking. From what I
recall, European recipe ingredients seem most often to be given in
weight as opposed to volume, and it really makes sense, especially given
how moisture content in, for example, flour varies from season to season
and bag to bag.

In article >,
flitterbit > wrote:


> I found weight measures so useful and helpful for bread baking that I
> figured it had to be just as useful for other baking. From what I
> recall, European recipe ingredients seem most often to be given in
> weight as opposed to volume, and it really makes sense, especially given
> how moisture content in, for example, flour varies from season to season
> and bag to bag.

I don't think I understand this. Doesn't the moisture level change the
weight at least as much as the volume? White flour is 12% water, and
uncooked rice is 13% water.

I thought this problem was part of the reason that baking is an art more
than a science. Measurement is important, but changes in nearly
everything make it important to know how everything looks and feels, in
order to have it come out how you want it.

--
Dan Abel
Petaluma, California USA

On Tue, 13 Jan 2009 10:01:10 -0800, Dan Abel > wrote:

>If I understand correctly, there is dry, wet and weight measure. They
>are all in ounces. Furthermore, different countries that use ounces,
>have different sizes for ounces, as well as other measures.
>
>To make life more confusing, I believe that a measured ounce of water
>also weighs one ounce.

Actually it's even more confusing than that. :-) One *fluid* ounce
(volume measure) of water is 29.6 milliliters of volume and weighs
29.6 grams... which is 1.04 ounces by *weight*... One ounce of weight
is 28.4 grams.

Then you have the troy ounce, which is 31.1 grams. And twelve of
those make a pound of gold. Which is less than a pound
avoirdupois(sp?). Of course, the troy ounce isn't much of a problem
in baking unless you're planning to bake silver or platinum or such.
:-)

Best -- Terry