Wayne Gisslen

Graham Cracker Crust

Preparation info
  • Yield: enough for

    four

    9 in pies
    • Difficulty

      Easy

Appears in
Professional Baking
Professional Baking

By Wayne Gisslen

Published 2008

  • About

Ingredients

Crumbs at 100%
Ingredients U.S.

Method

Procedure

  1. Mix the crumbs and sugar in a mixing bowl.
  2. Add the melted butter and mix until evenly blended; crumbs should be completely moistened by the butter.

  3. Scale the mixture into pie pans:

    8 oz (2