Graham Cracker Coated Pie Shell Recipe
Servings: 1
Ingredients
- 1 1/4 c. Flour
- 1/2 tsp Salt
- 1 Tbsp. Sugar
- 6 Tbsp. Butter, chilled, cut in 1/4" pcs
- 4 Tbsp. All vegetable shortening, chilled Ice water
- 1/2 c. Graham cracker crumbs
Directions
- BAKE: 400
- Mix flour, salt, and sugar in food processor fitted with steel blade.
- Scatter butter pcs over mix, tossing to coat butter with a little flour. Cut butter into flour with five one-second pulses. Add in shortening; continue cutting in till flour is pale yellow and resembles coarse cornmeal, with butter bits no larger than a small pea, about four more one-second pulses. Turn mix into medium bowl.
- Sprinkle 3 Tablespoons water over mix. Using rubber spatula, fold water into flour mix, then repeatedly press down on dough with broad side of spatula till dough sticks together, adding up to 1 Tablespoons more water if dough won't come together. Shape dough into ball with hands, then flatten into 4" disk. Dust lightly with flour, wrap in plastic; chill 30 mins before rolling.
- Generously sprinkle work area with 2 Tablespoons graham crumbs. Place unwrapped dough in work area and scatter a few more crumbs over disk top. Roll dough from center to edges to make 9" disk, rotating a quarter turn after each stroke and sprinkling additional crumbs underneath and on top, as necessary, to heavily coat dough. Flip dough and continue to roll, without rotating, into 13" disk just under 1/8" thick.
- Place dough in 9" Pyrex pie pan. Trim and flute crust. Chill till hard, about 30 mins. Prick shell at 1/2" intervals. Press a doubled 12" square of aluminium foil inside pie shell. Prick foil. Chill to let dough relax, at least 30 mins. longer.
- Bake, checking occasionally for ballooning, till crust is firmly set, about 15 mins. Reduce oven to 350 , remove foil, and continue to bake till crust is crisp and golden, about 10 - 15 mins longer. Transfer to wire rack and cold completely.
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