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Stabilizing graham cracker crust - Page 2

post #16 of 18
Quote:
Originally Posted by liz at sugar View Post

 Not sure why they stuck when cool.
 

 

because the butter congealed--and for that matter--that is how you can get them out too is to heat them upon the burner for a count to five  or so--just for a second or two and i have a silicone mini muffin pan that i love to use for stuff like that--silicone rocks for popping out tart shells, brownies, cheesecakes, etc.

love me some cake buzzzzz

 

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love me some cake buzzzzz

 

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post #17 of 18
Thread Starter 
Quote:
Originally Posted by -K8memphis View Post
 

 

because the butter congealed--and for that matter--that is how you can get them out too is to heat them upon the burner for a count to five  or so--just for a second or two and i have a silicone mini muffin pan that i love to use for stuff like that--silicone rocks for popping out tart shells, brownies, cheesecakes, etc.

 

Yes, I just popped them back in the oven for a minute and they slid right out!

 

Liz

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Follow me on my Twitter handle: @Sugar_Iowa

Or on Facebook: https://www.facebook.com/SugarFineBakedGoodsAndConfections

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post #18 of 18
Use an egg wash and bake until it turns golden. I do it after my initial regular bake with butter. I just make sure the ghram crust doesn't get too dark the first bake. This helps keep the shape as well as keeps the crust crisper when it's filled.
Another trick I use is to line the crust with melted chocolate chips once it's baked if u do t like the egg wash idea. keeps the crust from getting soggy and keep its shape.
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