Reviews (2)
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Martha Stewart Member
Rating: Unrated
08/18/2008
Should the sugar be the flour?
Martha Stewart Member
Rating: Unrated
08/18/2008
I didn't see flour listed as an ingredient in the body of the recipe. How much flour?
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Graham Cracker-Coated Piecrust
Credit:
Christopher Baker
Recipe Summary
Yield: Makes one 10-inch single piecrust
Ingredients
Ingredient Checklist
1 1/4 cups all-purpose flour, plus more for work surface
3/4 teaspoon salt
1/2 cup (1 stick) butter, cut into pieces
1/4 cup ice water
4 graham crackers, finely ground (1/2 cup)
Gallery
Graham Cracker-Coated Piecrust
Credit:
Christopher Baker
Recipe Summary
Yield: Makes one 10-inch single piecrust
Gallery
Graham Cracker-Coated Piecrust
Credit:
Christopher Baker
Graham Cracker-Coated Piecrust
Credit:
Christopher Baker
Graham Cracker-Coated Piecrust
Recipe Summary
Yield: Makes one 10-inch single piecrust
Recipe Summary
Yield: Makes one 10-inch single piecrust
Yield: Makes one 10-inch single piecrust
Makes one 10-inch single piecrust
Ingredients
Ingredients
- 1 1/4 cups all-purpose flour, plus more for work surface
- 3/4 teaspoon salt
- 1/2 cup (1 stick) butter, cut into pieces
- 1/4 cup ice water
- 4 graham crackers, finely ground (1/2 cup)
Directions
Pulse flour and salt in a food processor to combine. Add butter, and process until mixture resembles coarse meal, about 10 seconds. With machine running, add the ice water a tablespoon at a time, and process just until dough holds together, no more than 30 seconds.
Turn out dough onto a lightly floured work surface. Flatten dough into a disc; wrap in plastic. Refrigerate at least 1 hour.
Spread crumbs on a clean work surface. Roll out dough on top of crumbs, coating both sides, into a 14-inch round about 1/8 inch thick. Gently fit dough into a 10-by-2-inch (1 1/2 quart) pie plate, and crimp edges as desired. Refrigerate shell at least 30 minutes before baking.
Reviews (2)
Add Rating & Review
Martha Stewart Member
Rating: Unrated
08/18/2008
Should the sugar be the flour?
Martha Stewart Member
Rating: Unrated
08/18/2008
I didn't see flour listed as an ingredient in the body of the recipe. How much flour?
Reviews (2)
Add Rating & Review
Add Rating & Review
Martha Stewart Member
Rating: Unrated
08/18/2008
Should the sugar be the flour?
Martha Stewart Member
Rating: Unrated
08/18/2008
I didn't see flour listed as an ingredient in the body of the recipe. How much flour?
Martha Stewart Member
Rating: Unrated
08/18/2008
Should the sugar be the flour?
Rating: Unrated
I didn't see flour listed as an ingredient in the body of the recipe. How much flour?
All Reviews for Graham Cracker-Coated Piecrust
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Reviews:
Most Helpful
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All Reviews for Graham Cracker-Coated Piecrust
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
