I'm really not a huge pie crust person. On the other hand, I love graham cracker crusts (& other crumb crusts).
For what type of pies/cheesecakes are crumb crusts inappropriate?
I would assume that it wouldn't work as well for a fruit pie (i.e. Apple), because there is so much liquid in the filling. What about pecan pie? Or coconut cream pie?
On the savory side, what about savory cracker crusts for a chicken pot pie or a French Canadian pork pie?
Does anyone have recipes for pies using crumb crusts which would ordinarily use regular pie crust?
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