Baking Butter Graham Cracker Crust
Yield
1 piePrep
20 minCook
15 minReady
40 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅓ | cup |
butter
baking, softened |
|
| 1 ½ | teaspoons |
water
warmed |
|
| 11 ½ | lowfat |
graham crackers/wafers
crumbed, fine, 2.5 c |
*
|
| 3 | tablespoons |
sugar
|
|
| 1 | dash |
baking soda
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 79 | ml |
butter
baking, softened |
|
| 7.5 | ml |
water
warmed |
|
| 11.5 | lowfat |
graham crackers/wafers
crumbed, fine, 2.5 c |
*
|
| 45 | ml |
sugar
|
|
| 1 | dash |
baking soda
|
*
|
Directions
Baking Butter in the microwave for 20 seconds and mix it with the warm water.
In a mixing bowl, combine all the ingredients and mix well until moistened.
Divid the crumb mixture into 2, 9 inch vegetable sprayed pie pans and press evenly on the bottom and up the sides.
I prefer not TOO thick a crust.
Bake at 350℉ (180℃). for 15 minutes.
Cool.
Fill with any kind of filling you like.
These would freeze well, tightly wrapped.
