A graham cracker pie crust provides an ideal balance of sweetness and texture to any type of pie. Many cooks are concerned with the correct ratio of eggs and butter in the filling, but overlook one important aspect, a burnt crust. Even the most experienced baker is faced with the dilemma of an over-cooked pie crust that is coupled with an under-cooked filling. It is possible to create a pie that is golden brown and ideally baked.
Form the graham cracker crust in the bottom and around the sides of the pan to approximately a one quarter inch thickness. Any thinner, and the pie crust will burn before the filling has thoroughly cooked.
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Bake the pie for 10 to 15 minutes at 400 degrees Fahrenheit. Keep an eye on the pie and remove it when the crust is golden brown.
Remove the pie crust from the hot oven and turn down the temperature to 350 degrees Fahrenheit, or the suggested temperature in the recipe you are using.
Cover the edges of the pie crust with aluminum foil strips. This will allow the filling to cook more thoroughly, without causing the pie crust to burn. Fold the aluminum foil over the sides of the pie crust to ensure that it is completely covered.
Continue to bake the pie according to the directions in the recipe.