I do private shoots and have always had issues with the crust. It doesn't break up up the way I want, often leaving large chunks behind. I'd prefer the crust to break apart leaving only the topping.

I generally use frozen crusts, most recently (see pictures) Pillsbury deep dish crusts and Barbasol straight from the can.

I'm considering trying to water the Barbasol down a bit, mix it, then pour it, wondering if that will help.

I've tried tossing the pies vs smushing them, and get similar results.

Anyone have any advice?

It is a matter of opinion of which type to used. I actually prefer them with the larger pieces, as you have in your pictures. The premade graham cracker ones tend to turn to crumbs and not hold up well.

graham crusts or break the crusts with a fork before you throw them

You should polk holes in the crust with a fork before you put them in the oven.

I tried poking holes in the models, but they didn't seem to like that.

Robby
WAMma Lamma Pie
www.wammalamapie.com

www.shepiestheguy.com

www.pokeymonholes.com

Hey those look pretty good! Have you tried readymade graham cracker crust as well? You'll get more crumbling action with those. Also, based on the gif, it looks like you could alternate pie hits that use a sliding action up the face, bringing the tin to a rest in the pie hat position. That would help in breaking up the crust more.

Another option is using graham cracker crusts, coating them with an egg wash (just scramble up an egg and coat the inside of the crust), and bake for a few minutes. This keeps the crumbly crust together and gives it a nice break when tossed. Just don't cook them too long as they burn and harden easily. This takes a bit more effort and probably isn't worth it, but the few times we did it gave the pie a nice break.

You do only private shoots? That gif you have looks like something I would be more than willing to buy!

Never poke the models. It always ends with one problem or another...

...in honor of our 32nd greatest President, I assume.

Thanks for the feedback, everyone!

I already poke holes prior to baking, and considered breaking it up once baked too. I may have to give graham cracker crusts a try, as well as the slide technique.

I went very scientific this time. Baked two batches of crusts for different times to see if there was a difference (there wasn't) and tried a combo of throwing (I have terrible aim.... especially when my model is so petite) and smashing.

I am hoping to improve/perfect my technique then be able to offer some stuff for sale as well.

Slight tangent, anyone ever try watering down the shaving cream then pouring into crusts? I make white slime this way but didn't know if it works well for pies, maybe less water than the slime.

And this shoot here is why I missed all the Vegas fun despite being a local, only time we could shoot together. Planning another soon with the same gal, she's eager to make more.

Personal preference. One nice thing about this community is everyone likes things a little different.

Flaky crust is my fav. Baked vegetable shortening, I think it is. IIRC, when I use flaky crust it breaks up easily

I avoid graham crust. First time I tried it, it absorbed all the slime and still felt sandy on my skin