/ck/ - Food & Cooking

>>10998868
Graham crusts are for pie recipes that require graham crusts. For example, key lime pie, french cheesecake, banofee, chess, and other cream or pudding pies, where you do pour your prepared filling and then refrigerate them til set. They're much better if you don't buy them premade like pictured, but bake crumbs, sugar and butter yourself. It comes out crispier and has less absorbed sogginess from your eventual filling. Is there a topping? You can top this kind of pie with whipped cream, more crumbs, nuts, drizzle of fruit syrup, caramel, etc. Not a second crust.

>can of filling into it
Cans of filling? This usually refers to fruit fillings like apple, cherry, blueberry, or things like mincemeat, and these guys have traditional rolled piecrusts (flour, shortening, salt rolled thinly). You can buy premade pastry like that in rolls near the pillsbury biscuits, or frozen already pressed into disposable pie tins. Top crusts are used for these kinds of pies if lieu of crackle sugary things, or crumb toppings. They keep the filling in place and let it heat inside til doneness.