October 21, 2010

Graham Cracker Pie Crust

Now that I know how to make the filling for sweet potato pie and pumpkin pie from scratch (and hopefully you do, too!), it's time to step it up and make the crust from scratch as well. Putting that homemade filling in a generic pie tin crust just feels like a cop-out. Plus, you run the risk of people thinking you bought the whole thing from a bakery. The great benefit of the graham cracker crust is it is a breeze to make, and no rolling pin is needed!

What's in it:
1 plastic sealed package graham crackers (about 10 crackers)
6 Tbl butter, melted
1/4 C sugar
tsp cinnamon (optional)

How it's made:
Pre-heat oven to 375 degrees. Smash up the crackers before you open the package (it's pretty fun) and then dump the crumbs in a food processor. Pulse until the consistency is a fine crumb. Add in sugar and cinnamon and pulse to mix. Add in melted butter and pulse until thoroughly distributed, and you have a nice even consistency. Press the cracker crumbs into a 9" pie pan, evenly distributing the layer. If you do not have a food processor, you can do all this by hand in a bowl with any pounding and mixing utensil you would like to use (such as a muddler or rolling pin, etc).

Bake in oven 7-10 minutes, and cool. If recipe calls for an uncooked pie crust, chill in the fridge an hour before filling.


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