Rolled Graham Cracker Pie Crust
This recipe makes two very thin circles of dough which will bake up into two modest but tasty shallow 9-inch pie shells. If you are using a deep dish pie plate, you might want to just make the full recipe and have a little leftover.
Servings 2 Crusts
Cost 5
Ingredients
- ½ cup sifted or weighed all-purpose flour (65 grams)
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon cinnamon ( adjust to taste)
- ⅛ teaspoon salt (use ¼ if your are using unsalted butter)
- 4 tablespoons butter, softened or soft margarine** (56 grams)
- ¼ teaspoon vanilla extract
- ¼ cup dark brown sugar (55 grams)
- 2 tablespoons honey (40 grams)
- 4 tablespoon whole milk (56 grams)
- 1 cup unsifted whole wheat flour (125 grams)
Instructions
- Mix the first ½ cup (65 grams) flour, baking powder, baking soda, salt and cinnamon in a bowl. Mix for at least 30 seconds to remove lumps and to make make sure everything is evenly blended.
- Beat the softened butter and brown sugar in a mixing bowl. Beat in the vanilla and honey. Add the white flour mixture and stir until blended, then stir in the milk. Gradually add the whole wheat flour, stirring until you have a dough.
- Divide mixture in half and shape into two balls. Press each into a round, wrap tightly and chill for several hours (I think this is to soften the wheat).
- Grease one or two shallow 9 inch pie tins. You can use butter, shortening or coconut oil or nonstick spray.
- Dust a pastry mat with flour. Take one round of dough and roll it into a 12 inch circle. This will be a very thin circle! Using flour on the mat is crucial.
- Using a pie lifter or bench scraper, carefully loosen the dough from the mat and transfer it to the pan. It very well might break. Just press it back in and shape it neatly. Alternatively, you can roll your circle out between two sheets of parchment paper, freeze the circle, peel away one sheet of parchment and invert it over the pie dish and press down.
- Chill the lined pie plate for about an hour. When ready to bake, dock it all over the bottom with a fork and bake at 350 for about 12 to 15 minutes. If it seems like it's browning too fast, you can reduce the heat to 325. Remove from oven and let cool before filling.
Notes
I have made this with Olivio spread which works really well. It has enough fat it in it to the job, plus being a margarine it keeps the crust soft.
