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Graham Cracker-Coated Piecrust

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    Martha Stewart Living, June
    • Yield Makes one 10-inch single piecrust
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    Ingredients

    • 1 1/4 cups all-purpose flour, plus more for work surface
    • 3/4 teaspoon salt
    • 1/2 cup (1 stick) butter, cut into pieces
    • 1/4 cup ice water
    • 4 graham crackers, finely ground (1/2 cup)

    Directions

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

    Recipe Reviews

    • SheChef
      18 Aug, 2008

      Should the sugar be the flour?

    • SheChef
      18 Aug, 2008

      I didn't see flour listed as an ingredient in the body of the recipe. How much flour?

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