Graham Cracker Pie Crust
- 8 ounces butter
- 2 ounces light brown sugar
- 2 ounces granulated sugar
- 2 ounces honey
- 10 ounces all-purpose flour
- 3 ounces whole-wheat flour
- 1 teaspoon salt
- 1/2 teaspoon ground cinnamon
Cream together butter and sugars. Mix in honey. Stir in the flours, salt and cinnamon, and mix until just incorporated. Refrigerate dough for 2 hours.
Preheat oven to 325 degrees F.
Divide dough equally and fill pie pans. Bake in preheated oven until just set.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Recipe courtesy of chef Donald Link at Cochon in New Orleans
Recipe courtesy of Marcela Valladolid