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Graham Cracker Pie Crust
The basic and the best. I like the plain Nabisco Honey Maid
Crackers for this one--I avoid the low fat and the Sunshine brand
versions if I can (the sunshine version comes out too bland); and never
ever use the cinnamon crackers unless you really want that flavor to
come through in the pie.
for 1 9 inch or smaller pie
1 1/4 cup graham cracker crumbs (about one package of crackers)
3 tablespoons sugar
1/3 cup butter, melted (salted butter or add a pinch of salt if using unsalted butter)
Crush the graham crackers: whirl them in a
blender or food processor or crush directly with a rolling pin (putting
them between sheets of waxed paper or in a plastic bag helps contain
the result). They should be small uniform bits but stop before
they turn into dust.
Stir in the sugar and butter, and then press into an 8 or 9 inch pie or tart pan.
Chill an hour before filling, if you have time--the edges will be less likely to collapse when filling is added if you do this.
And eat the rest with a spoon, sharing if you must.
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