🏆 Graham Cracker Pie Crust Recipe How To 🏆

welcome friends welcome back to the
kitchen real short one today over thenext few weeks on on the old cookbook
show I’m gonna be making some pies andall of the pies need pie crusts and they
pretty much all work with a grahamcracker crust so I thought I would do a
graham cracker pie crust recipe videojust as a primer so that you’re ready
for the videos that are coming up soI’ve got a sleeve of graham cracker
crust graham crackers our graham wafersor graham biscuits or whatever they’re
called where you live that’s about 200grams and I’m just gonna pulse these to
break them into a fine powdernow I’m doing this with graham crackers
grain biscuits gram wafers whatever youcould just as easily do this with
arrowroot biscuits arrowroot makes agreat pie crust and there’s also so also
a lot of pies that use soda biscuitsalthough I’m given to understand that
Americans call these saltines so thesame proportions the same method but any
of those other cookies will work evenMoorea biscuits I really like pie crusts
made with Maria biscuits as well so I’vegot a nice powder and powder goes into
the bowl next into the bowl is threespoonfuls of white sugar if you want to
be pedantic you can do three tablespoonsI just kind of spoon it in and let it
happen as it happens and then the finalthing is 1/2 a cup of melted butter and
we just stir that together and you justwant to stir this together until you’ve
got all of the graham moistened with thebutter and it will sort of pack together
or stick together and I think that looksgood so my pie plate next we’re doing
pies from the 1930s 1920s and 1930s andin the 1920s and 1930s most pie plates
were 9 inches and shallow as you goearlier than the 1920s most of them were
8 inches in shallow nowadays today mostpie plates are 9 and 1/2 inches
round and very deep so this amount willdo a nine and a half inch or 24
centimeter pie plate deep dish pie platecrustal be a little bit thinner in the 8
inch you’re going to have a nice thickcrust which I kind of really like so I’m
just going to spoon it in and you canuse your hands for this part you can use
a spoon you can use the back of a glassI just start by packing it down on the
bottom and then moving it up the sidesand I add a little bit more as I knead
it you want to pack this in prettytightly make sure it’s a good firm pack
now the oven is preheated 350 degreesand it goes in for about 10 10 to 15
minutes you don’t need to get any coloron it you just want to set it togetherand there you go
graham cracker pie shell so grahamcracker crust is really great for a
whole class of pies that are calledtranslucent pies they’re usually lemon
meringue or a lime meringue or evenorange meringue they’re also really good
with a class of pies called a magiccream pie and we’re going to be making
magic cream pies so we’re going to bemaking one out of the 1930 Borden Eagle
Brand condensed milk cookbook it is alemon magic cream pie really great we’ll
be making one of those with a grahamcracker crust and then we’re also going
to delve into the murky world of the keylime pie I’ve done a lot of research
I’ve gone back through a lot of SouthFlorida newspapers all the way back to
the invention of condensed milk to tryto find the evolution of this pie to
what we know it to be today where did itstart so come on back for that one in a
couple of weeks thanks for stopping bysee you again soonyou