Graham cracker crusts are always great when used for those simple pudding pies, such as banana cream or chocolate.
Recipe Summary Easy Homemade Pie Crust
This pie crust is my personal favorite and is made using a food processor, which makes cutting the butter into the flour very simple. By the way, you can make a double batch of this, and freeze the individually wrapped dough for future pie-related adventures.Ingredients | Pie Recipes Using Graham Cracker Crust
2 ½ cups all-purpose flour
1 cup unsalted butter - chilled, cut into tablespoon-size pieces
½ teaspoon salt
7 tablespoons ice water
1 tablespoon cider vinegar
Directions
Combine flour, salt, and butter in a food processor. Pulse until mixture resembles coarse crumbs, about 10 1-second pulses.
Stir water and vinegar in a small bowl.
Pour half the ice water and vinegar mixture into the flour and butter mixture. Pulse to combine, about 3 (1-second) pulses. Pour in remaining ice water and vinegar mixture. Pulse until mixture just starts to come together, about 8 (1-second) pulses.
Turn dough out onto a wooden surface, pat into round shape and divide in half. Form each half into a disc about 5 inches wide.
Wrap each disc in plastic wrap and refrigerate for at least 30 minutes until ready to use.
Info | Pie Recipes Using Graham Cracker Crust
prep:
10 mins
additional:
30 mins
total:
40 mins
Servings:
8
Yield:
2 pie crusts
TAG : Easy Homemade Pie Crust
Dessert Recipes, Pies, Pie Crust Recipes, Pastry Crusts,
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