Saturday, December 6, 2014

Graham Cracker Crust

This year I made three different pies for Thanksgiving. A pumpkin pie, a pecan pie, and a blueberry pie. I have yet to find the perfect, easy to follow pie crust recipe for regular pies, but I have definitely tweaked enough graham cracker pie crust recipes to find one that is just right. I like to use it for berry pies, meringue pies, cream pies, or my Key Lime Pie. It's easy, and delicious! 

Graham Cracker Crust 

Crust:
1 Package Graham Crackers
2 Tbs Sugar
1/8 tsp Salt
6 Tbs Butter

Crush graham crackers until fine. Mix in sugar and salt. (I combine them all in a large plastic bag and crush the graham crackers until there are no chunks larger than the size of a pea. You could also use a blender or food processor, if you wanted a really consistent texture.) 
Melt the butter and pour over the graham cracker crumbs, stir until moistened. Pat firmly into a 9" pie pan. 

If using for a meringue or cream pie. Bake at 375 degrees for 15 minutes. (Cover with foil if you don't want it to turn brown too quickly.) Remove from oven and cool before filling. 

If using for a berry pie or one that needs to bake for  20+ minutes, there is no need to bake the pie crust separately. Just fill the pie crust, and bake at the allotted time for the pie you are making. 

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