Graham Cracker Crust

 

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Makes 1, 8 or 9 inch crust

 

As good as traditional pastry crusts are, a graham cracker crust is necessary for some types of pies, particularly all those tempting artery clogging pies using cream cheese.

 

2 cups very finely ground graham cracker crumbs

¼ cup sugar

½ teaspoon powdered cinnamon

 

6 tablespoons – (1 ½ sticks) butter, melted

Pre heat oven to 350°f.  Blend the crumbs, sugar and cinnamon together and add the melted butter.  Stir quickly to moisten all the crumbs, then place them in a pie plate and using your hand or the back of a spoon, press them evenly into the pie plate to form an even crust that is no more than a quarter of an inch thick.  Use your fingers and make the rim even.  Place in the centre of the preheated oven and bake for about seven minutes.  Remove from the oven and allow to cool before filling.

 

        Copyright © 2008 - Geraldine Duncann