How to keep graham cracker crust from falling apart
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?
Best Answer
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.
Pictures about "How to keep graham cracker crust from falling apart"
Why does my graham crust fall apart?
Does your graham cracker crust always fall apart? There probably isn't enough butter to hold the crumbs together. What is the purpose of the sugar? As the crust sets (either in the oven for a baked dessert or the refrigerator for a no-bake dessert), the sugar crystals assist the butter in binding the crumbs together.How do you stabilize a graham cracker crust?
Use a glass measuring cup to help press the graham cracker crust down into the pan and smooth out any bumps so it is compact and holds together well. Start pressing the mixture with your fingers.What do I do if my graham cracker crust is too crumbly?
If you feel that the crust is a little too dry or crumbly, you can melt an additional tablespoon of butter and stir it in. Once you've mixed up the graham cracker crust mixture, you'll scoop the mixture into a pie dish and press it down firmly on the bottom and up around the sides.How do you keep graham cracker crust crispy?
HOW TO MAKE THE CRUST STURDIER: Par-bake the graham cracker crust in a 350\xb0F oven for 7-8 minutes, or until golden brown. This helps hold the crumbs together. The crust will be crispy, crunchy, and much less crumbly!Graham Cracker Crust that doesn’t crumble with only 3 ingredients - vegan with gluten free option!
More answers regarding how to keep graham cracker crust from falling apart
Answer 2
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.
Answer 3
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.
Answer 4
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.
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Matheus Bertelli, Polina Tankilevitch, ROMAN ODINTSOV, Maria Orlova