GRAHAM CRACKER CRUST
Learn how to make a thick, buttery homemade graham cracker crust with only 3 ingredients.
Provided by Sally
Categories Pie
Time 15m
Number Of Ingredients 3
Steps:
- If you're starting out with full graham crackers, use a food processor or blender to grind them into fine crumbs. You can also place them in a zip-top bag and crush them into fine crumbs with a little arm muscle and a rolling pin.
- Stir the graham cracker crumbs and granulated sugar together in a medium bowl, and then stir in the melted butter. The mixture will be thick, coarse, and sandy. Try to smash/break up any large chunks.
- Pour the mixture into an ungreased 8-inch, 9-inch, or 10-inch pie dish, cake pan, springform pan, or square pan. With medium pressure using your hand, pat the crumbs down into the bottom and up the sides to make a compact crust. Do not pack down with heavy force because that makes the crust too hard. Simply pat down until the mixture is no longer crumby/crumbly. Tip: You can use a small flat-bottomed measuring cup to help press down the bottom crust and smooth out the surface, but do not pack down too hard. If making a pie, run a spoon around the bottom "corner" where the edge and bottom meet to help make a rounded crust-this helps prevent the crust from falling apart when you cut slices.
- For a baked dessert, pre-bake this crust per your filling recipe's directions. I usually pre-bake for 10 minutes at 350°F (177°C). For a no-bake dessert, cool the crust completely before using, unless your filling's recipe instructs otherwise.
DIGESTIVE BISCUITS OR GRAHAM CRACKERS
I always forget what digestive biscuits are, so decided to enter a recipe here. Now I won't forget! Here's the link for more recipes - http://www.melborponsti.com/mel-0130776.html
Provided by Nana Lee
Categories Dessert
Time 25m
Yield 1 batch
Number Of Ingredients 7
Steps:
- Cut butter into flour until mixture is like coarse meal.
- Add all other ingredients, but only enough water to make dough into pastry consistency.
- Roll out on a floured surface till very thin (about 3 mm [1/8"] to 6 mm [1/4"] thick).
- Cut into small squares, depending on what size you prefer.
- Bake on *unoiled* baking sheets until golden brown, about 15 minutes.
- Cool on rack.
Nutrition Facts : Calories 6195.4, Fat 225.2, SaturatedFat 132.4, Cholesterol 745.8, Sodium 2911.3, Carbohydrate 971.4, Fiber 122, Sugar 245.1, Protein 145.4
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