The whole business looks delicious. But here's my question -- is there some secret trick I don't know about regarding getting a nice looking piece of pie out of the pan with a graham cracker crust? Or is it meant to be "rustic"? Help me, please?!? Do you mean, why do graham cracker crusts always crumble? You could try using granulated sugar, and more of it; sugar melts as the crust bakes, then solidifies as it cools, providing more structure. You could also add a bit more butter, so the crust looks "wetter" going into the pan; the milk solids (protein) in the butter also provide structure. If you're really desperate for a cohesive crust, you could stir a beaten egg into the crumbs; that should help a lot. PJH

• Reply