I stole this idea from Painter Artist Mom (PAM). She explained recently how she prepares and packages the crumbs and sugar ahead of time for making graham cracker crusts quickly and easily.
Aren’t moms the best? PAM is loaded with helpful information! When making PAM’s Lemon Ice Box Pie over the weekend, I decided to use her crust preparation method. While making the crust for one pie, why not do a few more?
To do it like PAM, process enough crackers for one recipe in your food processor, blender, or by mashing crackers in a zip-top bag with a rolling-pin.
Load each crumb batch into a zip-top sandwich baggy and add the sugar necessary for each pie crust recipe. I processed every cracker package in my pantry – the equivalent of three pie recipes (four if you count the crust for the Lemon Ice Box Pie).
Label a gallon-sized freezer bag with the quantity of melted butter to add to each packet.
Done! Keep the mixes sealed up nicely in your freezer until ready to use.
If I can dirty and wash my food processor once rather than four separate times, I’m all over that!
Here’s PAM’s graham cracker pie crust recipe. I can vouch for it, with all my years of tasting.
- 18 squares of graham crackers (one sealed package inside box)
- ¼ cup sugar
- ½ cup butter, melted
- Crush crackers in food processor or pound in zip-top bag with rolling pen. (Yield: 1-1/2 cup crumbs.)
- In medium bowl, combine ingredients until well incorporated. Pour into pie dish and press evenly on bottom and sides of pan. Chill before adding pie filling.
- Yield: 1 pie crust
How about it, HH? You requested Millionaire Pie recently? No problem…ready in a jiffy! 🙂
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