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Graham Cracker Crust

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Recipe photo courtesy of Christopher Baker

Use this recipe to make our Summer Fruit Cream Pie.

Source: Martha Stewart Living, June 2008
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Directions

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How would you rate this recipe?
411
  • DorffMeister
    13 DEC, 2014
    I tried this exactly as written. Baked the crust, looked beautiful. Let it cool on a wire rack. Tried to dish my filling onto it and it immediately broke up into crumbs. I believe this recipe doesn't have enough butter.
    Reply
    • poopaolcom
      4 JUN, 2016
      My pie crust crumbled as well!
  • poopaolcom
    4 JUN, 2016
    I made this exactly as instructed and it completely fell apart and crumble never formed into a "crust". I thought this site would be a great place for a beginner to start and it made me feel like a complete failure. I will never trust or visit this site again.
    Reply
  • tomm
    5 AUG, 2015
    For those that had the problems, did you stir your butter right before pulsing? ... another snafu is to pulse too much, yet from other things where it mattered unmixed most of it is clarified a guess.
    Reply
  • Zoeker1020
    19 AUG, 2013
    My crust sunk to the bottom of the pan! It looked like too much butter! My beautiful pie crust is ruined!
    Reply
  • nicoleeliz
    12 OCT, 2010
    Simple and delicious! I used Trader Joe's cinnamon grahams.
    Reply

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