Lite Graham Cracker Pie Crust Food

GRAHAM CRACKER CRUST

Steps:

• In a medium bowl, combine graham cracker crumbs, sugar and salt. Stir in the melted butter. (Mixture will look like wet sand.) Press into the bottom and up the sides of a standard (not deep-dish) 9-inch pie pan. Fill and bake according to your recipe. (If your recipe calls for a prebaked crust, bake for 6 to 9 minutes at 375 degrees until just lightly browned. Let cool completely on wire rack before filling.)

GRAHAM CRACKER PIE CRUST

Steps:

• Cream together butter and sugars. Mix in honey. Stir in the flours, salt and cinnamon, and mix until just incorporated. Refrigerate dough for 2 hours.
• Preheat oven to 325 degrees F.
• Divide dough equally and fill pie pans. Bake in preheated oven until just set.

LITE GRAHAM CRACKER PIE CRUST

Steps:

• Break the graham crackers into pieces and place in the bowl of a food processor.
• Process into fine crumbs.
• Measure the crumbs and be sure you use 1 1/4 crumbs and no less and no more (adjusst amount).
• Return crumbs to food processor, add the sugar, and process a few seconds to mix well.
• Add the margarine or butter and process about 20 seconds, or until the mixture is moist and crumbly and holds together when pinched.
• If the mixture seems too dry, mix in more margarine, 1/2 teaspoons at a time, until the proper consistency is reached.
• Coat a 9" pan with cooking spray, and use the back of a spoon to press the mixture against the bottom and sides of the pan, forming an even crust (periodically dip spoon in sugar to prevent sticking).
• Use fingers to finish pressing the crust firmly against the bottom and sides of the pan.
• Bake at 350 degrees F for 9 minute or until the edges feel firm and dry.
• Cool to room temperature before filling.

GRAHAM CRACKER CRUST

Steps:

• Preheat the oven to 350 degrees F. Process the graham crackers and sugar in a food processor to a fine crumb. Add the melted butter and pulse until moist. Press the crumbs into a 9-inch pie plate and bake until firm, 12 to 15 minutes. Let the crust cool completely on a wire rack before filling.