Mock Graham Cracker Crust Recipe Reviews - Allrecipes.com (Pg. 1)
Photo by pomplemousse
Reviewed: Mar. 28, 2010
Very nice. I'd definitely suggest coating the pie plate with cooking spray, though. My crust stuck like crazy to the pie pan, and I use a glass pie pan. I don't have high protein wheat flour, so I just used regular ww flour. I'm not sure if that made any difference or not, but it really didn't get crumbly. I added wheat germ to get a bit of the texture of a graham cracker crust--about 2 tablespoons, and I added about 3 tablespoons more flour than it called for. It also took longer to bake--about 5 minutes more, but that tends to depend on your oven. I ended up with extra, almost enough to make another pie, so I'll find something to do with that. Thanks for the recipe!
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Photo by pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA
Living In: Dumfries, Virginia, USA

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Reviewed: May 25, 2005
Good Crust! Easy recipe!
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15 users found this review helpful

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