How to Make the Perfect Graham Cracker Crust
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- Опубліковано 18 жов 2019
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KEN'S WALNUT-GRAHAM CRACKER CRUST
3/4 cup walnuts (halves or pieces)
3 tablespoons packed light brown sugar
3 cups coarsely broken graham crackers (13 or 14 whole crackers)
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
5 tablespoons unsalted butter, melted
1. Combine the walnuts and brown sugar in a food processor. Pulse the machine until the nuts are well chopped. Add the crumbled graham crackers, cinnamon, and salt. Pulse the machine again until you have fine crumbs.
2. Transfer the crumbs to a medium mixing bowl. Add the melted butter and stir well with a large fork. Switch to your hands and rub the mixture until the crumbs are all evenly dampened by the butter. Press into your pie pan as described in the video.
Find more great pie recipes, tips, and videos at ThePieAcademy.com - Навчання та стиль
Been using this recipe for 3 years now. Best graham cracker crust I've ever had.
Great to hear! Thanks for letting us know.
Thank you Ken! I always learn something when I watch your videos.
I appreciate hearing from you, Susan. Thanks for the kind words. Ken
That’s a great tip. Thank you for the video!
Sure thing!
Thank you - going to try this tonight.
Thank you! Loved the tips!
Glad to help!
Thanks so much for the tip,I found it very helpful😋
I appreciate it, Jean!
This is the most perfect tutorial I have ever come across!
Thanks for that. Nice compliment and I'm glad to know I was a help.
Thanks i will try
Thank u for the helpful video. Appreciate it..
Glad it was helpful! Thanks for tuning in and leaving a comment.
straight forward and accurate, thanks ken.
Sure thing...glad you enjoyed it. Ken
Great tips !! You are wonderful
Thank you for saying so. I'm glad you enjoyed. Ken
What a stroke of luck to find you today! Your channel is terrific and I’m officially a new sub. Family coming for dinner tomorrow and I’m making an ice cream pie, with pralines and cream ice cream, hot fudge and salted caramel in this beautiful graham cracker pie crust you JUST now taught me how to make! Thank you! I’m looking forward to our future together, baking pies! There is so much to learn.
Thanks for subbing, Kathleen. Good to have you with us. By the way, if you haven't already, I hope you'll sign up over at my main site, ThePieAcademy.com. Lots of good stuff over there. Ken
I have fallen in love with your videos!
Thanks, Margaret - that's really nice of you to say so. I'm glad to know that my videos resonate with you...and hope you'll sign up over at ThePieAcademy.com to be sure you're notified whenever I post new recipes and videos. Ken
This video is so welcome. I don't think anyone really teaches how to make a good graham cracker crust. They just gloss over. I think I've watched this video 2-3 times now. Plus - it's a fun watchm, too. Grins + Thank you.
So glad to hear this helped. I appreciate your comment!
I'm a new sub and I was looking for a graham cracker crust. And I found you. Your recipe is awesome. Walnuts, good idea.
Awesome! Thank you!
Great tips
Glad you think so!
I’ll try this recipe.
I think you'll like it. Thanks for stopping by and I hope you subscribe over at ThePieAcademy.com
You always inspire me to bake something I haven't made in many years, and this piecrust did so again. Before copying your recipe I looked in your "Pie" cookbook and found the recipe for Nutty Graham Cracker Crust and noticed it calls for a mere 1 cup + 2 Tbsps graham cracker crumbs. This video recipe, no doubt, makes a generous crust - enough to fill a 9" plate for sure. Thanks, Ken, for your recipes and helpful videos and hints. Always love hearing from you!
Hi Judy - always nice when you check in. Yes, this makes a generous crust and if you find it's a little too much, you can always bag and freeze the extra and use it for streusel on muffins and quick breads.
Thanks. Hadn't thought about that. Exactly what I mean - you always inspire!
@@judybesser68 You're welcome, Judy.
I always learn something new here
Glad to know that, Jason. What pies are you baking these days? Ken
Excellent tips. Thanks.😀
Thank you, Northern Girl. Just how far north are you?
Very north. Two hundred kilometres north west of Edmonton Alberta, Canada. Acreage living, lots of deer, moose, cougars in this neck of the woods as well as some very cold, long winters!😀
@@northerngirl4924 Yikes, that IS north. Sounds wonderful, however - except maybe for the long cold winters. Best to you...
I've been trying to find a trick to getting the corners right, the plastic wrap trick is genius! I'm making a pumpkin pie with graham crust tonight!
Thanks!...let me know how it turned out, okay? Ken
I am a member of your pie academy a couple of months ago I made the best maple cream pie I ever had. Found some all natural maple cookies for the crust and substituted white sugar with maple sugar. I was concerned the cookies would over power the cream but it only complicated it. 😋 Thanks for your teachings
Thanks, my friend - I'm so glad to hear it. The maple cream pie is on my short list of favorites, as you know!
Hello, not a back yard slide! Lol 😂 Thanks i needed a good laugh! 🎢🥘⛳🍘🍩🍮🍨🎂🍰🍪🍫
You're very welcome. Glad you enjoyed, Betty.
Greatest instruction boy I’m 60 I needed to watch 40 years ago😉
Hi Vickie - thanks for chiming in. I've got a few years on you and I'm still learning new things every day! If you liked this, I hope you'll subscribe to our UA-cam channel and sign up over at ThePieAcademy.com. Ken
Im going to try to make a smores pie ( having chocolate chips and marshmallows on a graham cracked crust, well see how it turns out! Thanks for the tips and nice recipe :)
You’re welcome, Ethan - sounds wonderful!
Awesome video!
I made the crust in the description but noticed the cook temp & time wasn’t listed, of to do some research!
Thanks...glad you enjoyed it. 350 degrees, about 8 to 10 minutes, and you're all set. Ken
nice
Thanks
Happy Sunday Morning, Ken! Loved the video but I DID scroll down and never found the recipe (: Can you please resend? Thanks!!!
Hi Karen - You see where it says "Show More" several lines under the video screen. Click on that and it will open up lots of other information. If you scroll to the bottom, you'll see the recipe. Let me know...Ken
@@kenhaedrichthepieacademy Found it!! But still confusing when you say "scroll down to the bottom"" - and now "click on show more" or ? Anyway, great recipe and video - you look so comfortable in front of the camera (finally! ha ha)
How do you recommend adjusting recipe for those with tree nut allergies? just replace with 3/4 cup graham crackers? Thanks for the plastic wrap tip : )
Yes, Rachael, that's exactly what I would do. Should work perfectly. Glad you found us here...and I hope you sign up over at ThePieAcademy.com so you don't miss anything we do. Ken
great tip on the plastic wrap
Thanks, Sandi. Don't forget to sign up over at ThePieAcademy.com so you don't miss any of my upcoming videos, recipes, and trainings. Ken
I have been struggling with making a good looking graham cracker crust. I have been trying to avoid the slope but also, to make sure the side are even with the pan top. I'll try the plastic wrap.
I once added too much butter and it was like a rock. Then I swung the opposite way and it crumbled like dry sand. I'm still trying to determine the exact right texture for the sand. People say "wet sand" but is it lightly damp and just starting to clump? Or is it wet enough that your fingers get a little buttery and it naturally clumps if you mix it? I know it's def too wet if you can squeeze butter out of it. Help!
Hi Sarah - this is one of those little nuances that you'll have to play around with to get it just perfect. You're right, though, that you don't want it too wet/firm or too crumbly dry. My suggestion: measure carefully and take notes, then keep track of your results. You'll nail it before too many more tries. Ken
''Some of my over looked and sensible ideas by you for a perfect crust. I like to use ginger nut biscuits for my pie crust,
which I buy here in Australia. '' Cheers.'' 'Ta.''
Greetings my Aussie friend. Thanks for chiming in and letting me know. I'm glad you enjoyed the video and hope you'll subscribe to my channel, if you haven't already, so you don't miss any of my latest stuff. Best to you - Ken
Thanks for watching, pie friends. Do you have any favorite graham cracker crust tips or tricks you want to tell us about?
Where oh where did your recipe go??😢😢😢😢
@@teddadeberry3906 Hi. You see where it says "SHOW MORE" under the video. It's on the left, under where my courses are listed. If you click on SHOW MORE and scroll all the way down, you'll see the recipe. Thanks for asking.
no bake fridge action seems best.
Can I use hazelnut ?
Sure can...consider toasting them first so you can rub off the skins.
Blah ! I always do the slide ! Thanks for the video tip !
You're welcome, Vittoria. I'm sure you do a great looking slide...
@@kenhaedrichthepieacademy lol maybe
🌹💙 Mr. Haedrich or anyone who has experience with this: (1) Can you substitute brown sugar for white sugar in this graham cracker pie crust; (2) Will this graham cracker crust go well with making the crust for honey lemon bars? Thank you for your thoughtfulness in advance! Bright Blessings!🌞🙏
Hello Ecstatica - Thanks for stopping by The Pie Academy UA-cam page. Yes, feel free to substitute brown sugar for the white...that would work fine. Yes again for the honey lemon bars. I think it would work beautifully, though - without knowing what pan you're using - I can't certain if you would have enough/too much crust. I would try to keep them between 1/8th to 1/4 inch thick. Cheers.
@@kenhaedrichthepieacademy 🌹💙 Thank you Mr. Haedrich for replying! I am immensely grateful as my honey lemon bars are for a very special occasion. I can use a pie pan, but for these, I had planned using a 9x9 inch baking pan. {I’d be using the pan called for in the ‘other’ lemon bar recipe, just substituting the flour (arrowroot) crust with a graham cracker crust.} I might make the first batch using the flour arrowroot crust to see how much crust I have to work with, then make future honey lemon bars using the graham cracker crust. Again, thank you kindly. Bright Blessings to you! 🌞🙏
@@mojavedaemonwitch3743 Let me know how it turns out. Thanks.
@@kenhaedrichthepieacademy 🌹💙 My special occasion is in three weeks; I’ll post a short note here how the honey lemon bars turn out. Thanks for your kindness. Bright Blessings!🌞🙏
Like
I watched the video, but the recipe was not below. You have sent me e-mails for years and I thought I was a member. I never had to log in. What happened? Barbara Martz
Hi Barbara - Sorry for the confusion. You're still a member, so no concerns there. The recipe is sort of "hidden" in that you have to click under the video screen where it says SHOW MORE. If I put a recipe under a video on UA-cam again, I'll clarify how to find it for those who may be unfamiliar. Thanks for letting me know.
@@kenhaedrichthepieacademy Hi Ken and thanks for answering. I'm sorry I could not find what you told me to look for, it was not on my video. Nothing to click on under the video screen, nothing said show more.
@@barbaramartz8141 Hi Barbara - Sorry to hear. Can you please send me an email at ken@thepieacademy.com so we can correspond by email and I can find the solution. Thanks, Ken
Iam following a recipe and it says 10 sheets of graham crackers what is a sheet? Can you please help thanks
Hi Sandus - A "sheet" refers to one of the full crackers in each package. Whether you buy the brand name leaders or the store brands, these sheets are usually scored into 4 individual rectangular crackers, and packed 10 or 11 to each individual package. Hope this helps.
what’s the recipe?
Click on the first link listed below the video and you'll find the link to the recipe.
On the ipad..no link to click on
@@georgiaprickitt253 Click on the down arrow to the right of the video title located under the video. The video description will appear to the right. When it does, you will see the link to the recipes.
So, I made this recipe this morning. While it's very good, I found that there were way to many crumbs for a 9 inch pie. I pulled some out and have found out extra crumbs are very good on ice cream.
Hi Sani - Sorry. In my original reply I thought you were referring to the no-roll pie dough recipe. Long story short, yes, that's perfect fine to simply use fewer crumbs for a smaller pan and put some of the leftovers on your ice cream. I apologize for the confusion (mine!)
@@kenhaedrichthepieacademy I've made many errors myself. This crust is darn good and I will use your recipe again.
Where is the recipe?
Click SHOW MORE under the video and then scroll to the bottom. Thanks for watching
I don’t see Show More
I make the lime vegan lime curd, my wife makes the crust. Twice the crust has been hard as a rock, and stuck to the glass pie plate, what gives. I notice your crumbs are courser then ours, this the problem, this shouldn't be that hard!
You're right, my friend, it shouldn't be that hard. So let me offer some suggestions. This makes enough crumb crust for a large, deep-dish pie pan, so if you're using a smaller pan perhaps you don't need the entire recipe. (If I have leftovers, I will bag and freeze it and use as a crumb topping on muffins.) Also, I sometimes have sticking problems with glass, too, especially with my older glass pans. I think they must become more porous as they age, or something, and the crust "grips" the glass. So, perhaps use a thinner coating of crumbs in your pan. I seem to have the best luck with metal pans, especially ones with some sort of nonstick coating, and the disposable metal pans work best of all. I hope some of this helps. Ken
Title: "How to Make ... crumb crust". Description, and, therefore, search result, include: "Equipment: cuisinart food processor"
Yep, video answers my search.
Nope, video does not include making, only forming. With plastic wrap. Thanks. I guess I'll use the tips, but, why waste peoples' time?