Baking · Crust

Graham Cracker Crust

Here’s a quick and easy recipe for a graham cracker crust! You can also replace these crackers with chocolate cookies, gingersnaps, or vanilla wafers if you’re feeling adventurous!

Ingredients for crust:

  • Just over half of a 14 oz box of graham crackers
  • 1 stick of butter (melted)
  • 2tbs Sugar
  • pinch of sea salt

Steps for the crust:

  1. First, I took the graham crackers and broke them up.
  2. Next, I put them all in a ziplock bag (make sure to use a larger one, honestly the teeny bags I used, really added some time and frustration onto my afternoon).
    • Alternate option- pulse a couple of times in a food processor!
  3. I used a rolling pin and just rolled out all my aggressions on those crackers!
  4. I made sure to break them up into as small of pieces as I could. There’s a lot that you can get by with, I had some decently large chunks left over in mine. The point is to get a relatively decent consistency.
  5. Go ahead and preheat the oven to 350 degrees.
  6. I added the butter, sugar, and salt into a bowl. I mix up until you have a pretty even consistency.
  7. From there, put I pressed it into the pie plate with a relatively thick layer on the bottom and around the sides.
  8. Go ahead and bake the crust for 10 minutes. Let it sit and completely cool.

 

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Baking

Pie Crust

Pie Crust should have been my first post considering the title of this blog is the lists of ingredients I use! But at long last, here’s a stand-alone recipe for my favorite crust!

Ingredients:

  • 1 1/4 cups all-purpose flour
  • 8 tablespoons (1 stick) cold unsalted butter, cut into pieces
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • 2 tablespoons ice water (more if needed)

Steps:

I used to use a pastry blender, which is amazing! However, I could never get the texture that I wanted and usually didn’t have a lot of time to spare for it, so I ended up getting a food processor and use that instead.

  1. Pulse the flour, sugar, and salt together until you get a good mix
  2. Add in the butter and pulse again until you get a coarse meal with no large chunks remaining
  3. Add in the ice water- it MUST be ice water to get the right consistency- and pulse until the dough can hold together when you squeeze it
  4. Roll dough into a large ball and place on a floured surface
  5. With a rolling pin, roll out ball until it is 3/4″ thick
  6. Wrap tightly in plastic for at least an hour (I usually keep it refrigerated overnight or throughout the workday)
  7. Roll out dough into a 14″ circle on parchment paper
  8. Place into pie pan, press down into the bottom, and cut off excess so that the edge has a 1″ overhang
  9. Fold overhang under itself, press together, create scalloped edge with forefingers and thumb
  10. Refrigerate again (at least 1 hour)

Tips:

  • If you’re needing 2 crusts, just double the recipe then in step 4, split into 2 separate balls
  • Bake according to recipe
  • When filling crust, it helps to prebake at 375 degrees for 10-15 minutes depending on recipe and filling
  • For savory recipes, keep the sugar and salt at the same level, it adds a nice contrast
  • For sweet recipes, depending on your tastebuds (personally, I am highly sensitive to sodium so a little salt goes a long way with me), you can replace the salt by doubling up on the sugar!