Graham CrackerCoated Piecrust

1. 1

   Pulse the flour and salt in a food processor to combine.

2. 2

   Add the butter, and process until the mixture resembles coarse meal, about 10 seconds.

3. 3

   With the machine running, add the ice water 1 tablespoon at a time, and process just until the dough holds together, no more than 30 seconds.

4. 4

   Turn out the dough onto a lightly floured work surface.

5. 5

   Flatten the dough into a disk; wrap in plastic.

6. 6

   Refrigerate at least 1 hour.

7. 7

   Spread the crumbs on a clean work surface.

8. 8

   Roll out the dough on top of the crumbs, coating both sides, into a 14-inch round about 1/8 inch thick.

9. 9

   Gently fit the dough into a 10 x 2-inch (1 1/2 quart) pie plate, and crimp the edges as desired.

10. 10

    Refrigerate the shell at least 30 minutes before baking.

* Per serving · 4 servings · Values may vary.

No additional tips available.