Graham Cracker Crust

Prep: 10 minutes
Chill: 1 hour
Makes: 8 servings (1 crust)

• 1/3 cup water
• 1/4 cup sugar
• 1 1/4 cups finely crushed graham crackers (about 18)

1. Melt butter; stir in sugar. Add crushed crackers; toss to mix well. Spread evenly into a 9-inch pie plate. Press onto bottom and sides to form an even crust. Chill about 1 hour or until firm. (Or, bake in a 375 degree oven for 4 to 5 minutes or until edge is lightly browned. Cool on a wire rack before filling.

recipe via Better Homes and Gardens Cook Book (pg 418)

Basic Pie Dough

Ingredients

Makes enough dough for 1 double-crust pie or 2 single-crust pies

• 2 1/2 cups all-purpose flour, spooned and leveled
• 1 teaspoon salt
• 1 teaspoon sugar
• 16 tablespoons (2 sticks) cold unsalted butter, cut into pieces
• 1/4 to 1/2 cup ice water

Directions

1. In a food processor, combine flour, salt, and sugar; pulse to combine. Add butter; pulse until mixture resembles coarse meal, with just a few pea-size pieces of butter remaining.
2. Sprinkle with 1/4 cup ice water. Pulse until dough is crumbly but holds together when squeezed with fingers (if necessary, add up to 1/4 cup more water, 1 tablespoon at a time). To help ensure a flaky crust, do not overprocess.
3. Transfer half of dough (still crumbly) onto a piece of plastic wrap. Form dough into a disk 3/4 inch thick; wrap tightly in plastic. Refrigerate until firm, at least 1 hour (and up to 3 days). Repeat with remaining dough. (Disks can be frozen, tightly wrapped, up to 3 months. Thaw before using.) Makes 2 disks.

Recipe Via MarthaStewart.com