I need some pie advice. After more than a decade of pieing my beautiful wife and making nearly a thousand homemade pies from frozen crusts or graham cracker crusts, I feel like my pie making skills have diminished. Or perhaps the quality of store bought pie crusts have changed. They just don't hold together anymore.
Rich - to hold your pies together, I've noticed that you're using the clear plastic cover from the graham cracker crusts. I've been doing the same thing for years. My wife likes it better too. No miss hit injuries if the edge of the pie tin catches her lip or nose.
My big question - how are you transferring the graham cracker crust into the clear lid? When I do so they fall apart. Thus, I've only used them to hold baked pie crusts.
It's simpler than you think.... But you need to save some of the plastic liners first.
Once you have some spares, undo the "sides" of the pie tin all the way around but keep the liner inside. Then flip the entire crust over so you're now holding it upside down with your hand on the liner. Carefully lift off the metal tin so the crust doesn't break and fall apart. Then replace it with one of your spare liners and flip it right side up again. Done!
I've lost a few crusts over the years but not too many. Obviously you can't do this with the ones that are already crumbling, those have to stay in the tin.
I like to use the pie tins but immediately noticed a safety issue with the crimped edges that can cut someone. My solution? I simply "un-crimp" the edges of the tin and fold them back. This way there's nothing sharp.
Holy crap Rich, thank you! I never would have thought of that. Surgery level skills.
I load up on graham cracker crusts during the holidays when they go on sale. By the time I use them, they are usually banged up from hiding them in storage bins and start to crumble. Pie season is upon us while the kids are away at camp, so time to try it.
Love you, too
