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I need help w/ a cookie crumb crust

I want to make a crust out of a low-sugar animal cookie so I can put my no-sugar pie fillings and puddings in it. I have in mind a kind of unsweet graham cracker crust. The problem is that it's too crumbly. I followed the recipe for a graham cracker crust but it just falls apart. What can I do to improve this effort?

Answer Question

Asked by callmeann at 4:34 PM on Mar. 26, 2009 in Food & Drink

Level 5 (67 Credits)
Answers (7)
  • add a lil more butter, that should do the trick!

    Answer by samurai_chica at 4:40 PM on Mar. 26, 2009

  • more butter, maybe a tablespoon or two of water. Remember not to add too much at first- you can always add more, but you cannot take away.

    Answer by serioussifL at 4:49 PM on Mar. 26, 2009

  • I thought butter made things flaky? I guess that's only if you cook it.
    The water is a good suggestion. What about if I do cook it? How can I manage the crumblies?

    Answer by callmeann at 5:01 PM on Mar. 26, 2009

  • Yep, more butter

    Answer by MommaM2 at 5:57 PM on Mar. 26, 2009

  • The butter will stick the crumblies together!

    Answer by Fistandantalus at 6:01 PM on Mar. 26, 2009

  • Add more melted butter. Add a little at a time until the crumbs start sticking together.

    Answer by tyfry7496 at 8:51 PM on Mar. 26, 2009

  • will this still work if I cook the crust?

    Answer by callmeann at 1:13 PM on Mar. 27, 2009

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