On 21 Oct 2003 14:12:52 -0700
(Darla Benoit) wrote:

Any pointers on some "perfect" graham cracker pie crust. I am going
to be making a nice cheese cake custard pie and would like to make my
own crust if its worth the effort.


What's your measure of 'perfect' with a graham cracker crust?

The store-bought crusts are nothing more than powdered graham cracker
pressed into cheap pans. I don't really consider them a valid pie
carrier, since it always seems to still be in powder form when it gets
served.

I like it thick and sturdy, almost cookie-like. I like it to be able to
offer structural support to the pie. But I'm fully aware that not
everybody has the same criteria i do.

In any case, the graham crackers should not be completely broken - you
should still have chunks up to the size of say a dime. the butter
content and sugar content varies by who you ask.