My crumb crusts leak. I'm not sure what I'm doing wrong, because whenever I've used purchased crumb crusts, this doesn't happen. The filling seems to leak down and stick to the pie tin instead of staying inside the crust.
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Hi Christine, if you blind bake the crust first, it'll help to firm up the crust before pouring in the wet filling. Also, make sure you tamp down the crumbs before blind baking the crust, for a nice even layer of crumbs.
I was watching Alton Brown make cheesecake last night and he was using a crumb crust: http://youtu.be/-FeeI3Yf8Es... the crust segment comes on at about 5:30.
Anita is a vegan pastry chef & founder of Electric Blue Baking Co. in Brooklyn.
What kind of pie/cake/tart are you making and what is the crust made of? In order for the crumb crust to hold together, you usually have to add some sugar and some butter/fat. If the cookies/crumbs themselves have enough fat, you might not have to add extra. I usually always add sugar to my crumb crusts for flavor and to help it hold together.
Another problem is maybe your filling is too watered down. Also, are you par-baking the crust before you add the filling? Most recipes of this sort call for baking the crust alone for about 15 minutes (just to get a slight golden color). I usually remove, let it cool, and then add the filling and bake in a bain marie (If you're using a springform be sure to wrap your pan in layers of foil so water doesn't leak in!).
On that note, I gotta go finish making my cheesecake! Happy baking.
Thanks! To clarify, I have used a couple of different kinds of crumbs, depending on the filling, made the typical fat/sugar/crumb combo and then blind baked the crust before filling it. The fillings are usually relatively thick, so I don't think it's too much liquid in the filling that is the problem. I am wondering if I am not making the crumbs fine enough or packing it together densely enough. Thoughts?
It could be a density problem. It could also be that you need to add a smidgin more butter. I've found that sometimes when I use a light hand with the butter, my crust doesn't hold together as well. You might also try blind baking the crust almost fully, and the brushing the crust with an egg yolk and baking it the rest of the way. You might need the yolk to create a barrier between the crust and filling. Good luck!
Barbara is a trusted source on General Cooking.
Try using a metal measuring cup to tamp down the crust really well befor you blind bake it.
Please enter a valid email address.
Well played. You deserve a cookie.
One artist’s carefully crafted culinary creations.
Cake Made of Felt
Gooey, Cheesy Breads
$50 and Under Wonders
A Home That Honors Black History
A Dansk Plus-One: Buy a Skillet, Get Another on Us
Captcha must be verfied
Already have an account?
Don't have an account?
Please check your email for instructions on how to reset your password
Successfully logged out
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)
Thanks! We'll email you when it's available again.