This pie crust is easy to make and gives a personal touch when serving your favourite homemade desserts.
INGREDIENTS
1 1/2 cups – 360 mL Graham Crackers, crushed- 2 tablespoons – 30 mL White Sugar
- 1 tablespoons – 15 mL Brown Sugar
- 7 tablespoons – 100 g Butter, softened
MIXING & BAKING
Heat oven to 375° F/190° C/Gas Mark 5.- Crush 9 to 10 graham crackers, enough to produce 1 1/2 cups of crumbs.
- Add both sugars and butter to cracker crumbs then mix thoroughly using a fork. When done, it should look similar to loose brown sugar.
- Pour crumb mixture into a 9” pie dish. Spread and then press evenly across the bottom and up the sides of the dish using your fingers or the back of a fork.
- Bake for 7-10 minutes. Remove from the oven and cool completely before filling.
TIPS & THOUGHTS
Making this crust takes 9-10 graham crackers – I find that 9 are usually spot on. Also, as usual ‘fresh is best’, and a fresh box of graham crackers will help produce the tastiest results.
Crushing graham crackers is easy. Place 4 or 5 in a large sealable bag, lay this on a hard surface, and work them over with a rolling pin. The crumbs should look like coarse sand. Open the bag and pour the contents into a measuring cup – repeat until you have enough.
I prefer to use softened butter. Melted butter does not seem to make a difference, however the effect is easier to see during the mixing process.
Bake the crust for the shorter amount of time when the filling needs to be baked. Use the longer time when making a dessert that does not need to be baked, as with a pudding pie.
You can also make this crust using ginger snaps and other cookies. When using harder, commercial-made cookies, I use a blender to produce the crumbs.
PAIRINGS
Any pie filling you like!
Want more? There’s more coming SOON!
Many folks know about my debut recipe book “Make Your Own Darn Good Cookies”. If you want some free samples from this book, grab a copy of “Let’s Bake Cookie Squares and Biscotti!” — available through most major e-book retailers!