No fuss pie crust recipe


Graham cracker pie crust is an easy and delicious choice for many pies. It also takes much less time and requires less skill than a standard pastry crust.


Cream pies, frozen pies, cheese, key lime, and frozen waffles are all topped with a graham crust or muffin crust.


This is a simple basic pie crust with graham, sugar and butter cracker slots. The recipe suffices for a row of deep dish pie or cheese plate.


To get a firm pie crust, bake for 10 to 12 minutes or peel it well.


* What you will need:


+For a standard 8 or 9 inch pie


° 1 1/2 cups graham biscuits


° 1/3 cup butter (melted)


° 1/4 cup sugar


+For a thicker crust for your cheesecake or deep dish pie:


° 2 cups of graham crumbs


° 1/2 cup butter (melted)


° 1/3 cup sugar


* How to make it :


If the recipe calls for a baked pie crust, preheat the oven to 375 Fahrenheit.


In a large bowl, combine all ingredients using less for a standard 8 or 9 inch pie plate, the larger amount for a spring shaft or a large deep pie plate.


Mix all ingredients well.


Press the cutouts firmly on the bottom and top side of the chunk board.


For an unflattened pie crust, cool for an hour before filling.


For baked crust, bake for 8 to 10 minutes.


Placing around shell on a stand & cooled totally before filling .