How to build a dessert that is composed entirely of crust
In short: Forget the fruit or custard. This unconventional recipe by Adam Ragusea reimagines the pie as a structural marvel of alternating layers. By stacking buttery crumbs between a sweet, syrupy binder, you create a decadent dessert that celebrates the pastry itself.
The construction of this 'all crust' pie relies on a precise layering technique. The foundation is a traditional pastry dough made by cutting 113g of cold butter into flour, a tablespoon of sugar, and salt, then binding it with just enough cold water to form a shaggy mass. After chilling for approximately thirty minutes to allow for hydration, the dough is rolled out and fitted into a greased pie pan, ensuring no holes exist that might allow the liquid binder to leak through.
The structural 'filling' is actually a series of alternating crumb layers held together by a sweet, viscous binder. This binder is created by whisking 150g of dark corn syrup (or honey or golden syrup), 100g of sugar, eggs, and vanilla until smooth. Because this mixture tends to separate if left undisturbed, it must be re-stirred immediately before use. The layers are built by pouring a thin layer of this binder into the crust, followed by Oreo crumbs (200g) mixed with a portion of melted butter, then more binder, then graham cracker crumbs (250g) mixed with the remaining melted butter.
Baking requires careful temperature management and timing. The oven should be preheated to 350ºF/180ºC. The pie is initially covered with foil and baked for about 45 minutes. To achieve the final texture, the foil must be removed and the pie baked further until the surface is browned and the center no longer jiggles. Once cooled sufficiently to be firm, the dessert is traditionally finished with a garnish of whipped cream.
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- Summary by Intellect · source: A pie that's literally all crust
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