Graham Cracker–Coated Piecrust
Recipe information
Yield
Makes enough for one 10-inch pie
Ingredients
Preparation
Step 1
Pulse the flour and salt in a food processor to combine. Add the butter, and process until the mixture resembles coarse meal, about 10 seconds. With the machine running, add the ice water 1 tablespoon at a time, and process just until the dough holds together, no more than 30 seconds.
Step 2
Turn out the dough onto a lightly floured work surface. Flatten the dough into a disk; wrap in plastic. Refrigerate at least 1 hour.
Step 3
Spread the crumbs on a clean work surface. Roll out the dough on top of the crumbs, coating both sides, into a 14-inch round about 1/8 inch thick. Gently fit the dough into a 10 × 2-inch (1 1/2 quart) pie plate, and crimp the edges as desired. Refrigerate the shell at least 30 minutes before baking.
