Granola Crust
Ingredients
Directions
The book says “a quick oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.
Prepare the crust
In a bowl, mix the granola with a little salt if desired.
Pour in enough milk or cream to slightly moisten the granola.
Immediately transfer the mixture into a pie tin.
Spread and press the granola evenly over the bottom and sides of the tin using a spoon. Use a teaspoon for the sides and press your finger against the edge to firm it up. Ensure the crust does not extend over the edge of the tin.
Fill and bake
Fill with prepared fruit pulp or lemon filling.
Bake in a preheated oven at 400°F (200°C) for 10 to 15 minutes.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Granola
- Forms the crunchy base structure of the crust once pressed and baked.
- Rich milk or thin cream
- Moistens the granola so it holds together when pressed into the tin.
The step that matters
Pressing the granola into the tin. If the granola is too dry, it will crumble; if it is too wet, it will stay soft and slump. Moistening lightly and pressing firmly helps the crust hold its shape while baking.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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