I made a double batch of this recipe because I was making two pies, a fresh Strawberry and a Key Lime. I followed the recipe exactly, except for using plain graham crackers instead of cinnamon ones, and carefully pressed the mixture into two glass 9" pie plates. I used a wide spoon to smooth the crust and press it very firmly in place. When I began brushing the beaten egg yolk on( using a soft, long bristled pastry brush), everything started to fall apart! The sticky yolk just tore up my crust. It was a very tedious and messy job, and I used both my beaten yolks on the first crust, and it was very unevenly covered. I decided to put the second crust in the freezer to firm up the melted butter while I baked the first yolky one in the oven. When it came out of the oven, it was definately well set, and no longer crumbly. I took piecrust number two out of the freezer and lo and behold it was nice and firm, and the yolk brushing went perfect with no crumbling! Finished result- excellent crusts! Just chill before brushing on the egg yolk!
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I made a double batch of this recipe because I was making two pies, a fresh Strawberry and a...