When I make a cookie or graham cracker crust for a pie I usually don't bake it. I want to make some of my mini pies (cupcake size and mini cupcake size) that can be eaten with fingers at a cocktail party instead of having plates and forks out. When I serve my larger pies that are not baked there is inevitably some crust that crumbles away. Am I correct in thinking that baking the cookie/cracker crust will make it stick together and make it easier to pick up? Or is my memory really not serving me here? (I vaguely remember that being the whole reason for baking it.) Or do I just need to 'pack' the crumbs better/tighter into the pan? Any thoughts are appreciated.
Yeah, you're supposed to blind bake the crust first.
I just made a cheesecake. I bake the graham cracker crust first.
Ok, I thought that was accurate. I don't normally because, well, I'm lazy! Hahahaha! But if I want it to stay together I'll have to take that extra step!
It all depends on what kind your making. As a general rule if the filling is cooked before hand your crust also needs to be cooked before hand. If it is a raw filling they need to be cooked together. This is just a general rule.
Thanks Mike! I'm talking about non-coked pies. Like french silk, peanut butter silk, etc. So I'd definitely want to bake first. French silk doesn't like the heat! Hahaha!