Graham Cracker Crust Tip Plus Upcoming Giveaway

Thanksgiving 2011

I have a nice treat for you all. Well, actually it's for ONE of you, but I’m not revealing it until Thanksgiving Day. It's a Cookbook Giveaway, but you’ll have to come back to see which ONES they are. Yup, I said ONES. I’m giving away TWO cookbooks by this very distinguished author.

I’ll give you a hint:

Does that help?

Maybe this will:

Still nothing? Well! I've written about this before and it’s one of my most favorite baking tricks and it comes from this cookbook author.

Whenever you make a graham cracker crust (I’m using it for my pumpkin chiffon pie, but this applies to ANY graham cracker crusted pie), you line the pie dish with foil, press in the crust, cover it and FREEZE IT ROCK HARD. Then you peel off the foil (carefully, very carefully), put the frozen crust back in the dish and fill it as normal. Using several pieces of foil is easier than one big one, because they tear away easier and you have less chance of cracking the crust.

It IS kind of a pain to line the dish properly with the foil and then to get the crust in there nicely. BUT the payoff comes when you cut the pie and each piece comes away BEAUTIFULLY from the dish. There’s no stuck crust and no industrial knife is needed. It makes a perfectly sliced piece of pie and that, after all, is what we’re after.

So come back on Thursday and see whose books I’m giving away. You won’t be disappointed.