welcome friends welcome back to the kitchen real short one today over the
next few weeks on on the old cookbook show I'm gonna be making some pies and
all of the pies need pie crusts and they pretty much all work with a graham
cracker crust so I thought I would do a graham cracker pie crust recipe video
just as a primer so that you're ready for the videos that are coming up so
I've got a sleeve of graham cracker crust graham crackers our graham wafers
or graham biscuits or whatever they're called where you live that's about 200
grams and I'm just gonna pulse these to break them into a fine powder
now I'm doing this with graham crackers grain biscuits gram wafers whatever you
could just as easily do this with arrowroot biscuits arrowroot makes a
great pie crust and there's also so also a lot of pies that use soda biscuits
although I'm given to understand that Americans call these saltines so the
same proportions the same method but any of those other cookies will work even
Moorea biscuits I really like pie crusts made with Maria biscuits as well so I've
got a nice powder and powder goes into the bowl next into the bowl is three
spoonfuls of white sugar if you want to be pedantic you can do three tablespoons
I just kind of spoon it in and let it happen as it happens and then the final
thing is 1/2 a cup of melted butter and we just stir that together and you just
want to stir this together until you've got all of the graham moistened with the
butter and it will sort of pack together or stick together and I think that looks
good so my pie plate next we're doing pies from the 1930s 1920s and 1930s and
in the 1920s and 1930s most pie plates were 9 inches and shallow as you go
earlier than the 1920s most of them were 8 inches in shallow nowadays today most
pie plates are 9 and 1/2 inches round and very deep so this amount will
do a nine and a half inch or 24 centimeter pie plate deep dish pie plate
crustal be a little bit thinner in the 8 inch you're going to have a nice thick
crust which I kind of really like so I'm just going to spoon it in and you can
use your hands for this part you can use a spoon you can use the back of a glass
I just start by packing it down on the bottom and then moving it up the sides
and I add a little bit more as I knead it you want to pack this in pretty
tightly make sure it's a good firm pack now the oven is preheated 350 degrees
and it goes in for about 10 10 to 15 minutes you don't need to get any color
on it you just want to set it together
and there you go graham cracker pie shell so graham
cracker crust is really great for a whole class of pies that are called
translucent pies they're usually lemon meringue or a lime meringue or even
orange meringue they're also really good with a class of pies called a magic
cream pie and we're going to be making magic cream pies so we're going to be
making one out of the 1930 Borden Eagle Brand condensed milk cookbook it is a
lemon magic cream pie really great we'll be making one of those with a graham
cracker crust and then we're also going to delve into the murky world of the key
lime pie I've done a lot of research I've gone back through a lot of South
Florida newspapers all the way back to the invention of condensed milk to try
to find the evolution of this pie to what we know it to be today where did it
start so come on back for that one in a couple of weeks thanks for stopping by
see you again soon
you