3 Easy pie crust recipes

June 18, 1:41 AMProvidence Food ExaminerDonna Diegel

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Graham Cracker Crust for a Key Lime Pie

Oreo Cookie Crust Recipe, Graham Cracker Crust Recipe & Short Crust Recipe for cream pies, cheesecakes and puddings.

Looking for quick & easy pie crust recipes?

Use these recipes for perfect cheesecakes, cream pies, fresh fruit tarts, mousse pies and pudding pies. Why buy ready-made crusts when these easy crusts are so simple to make? The Oreo Cookie Crust and Graham Cracker Crust recipes can be multiplied to make as many as you need. They freeze well too, so make extra for later!

Oreo Cookie Crust Recipe

• 13 Oreo Cookies, crushed
• 1/4 cup butter (1/2 stick), melted

How To Make an Oreo Cookie Crust 

• For a 9-inch No-bake Cream Pie: Mix Oreos and butter together and firmly press into a 9-inch pie pan, making sure to do the bottom and all the way up the sides. Fill with cream pie fillings.
• For 9-inch Cheesecake Crust: Remove the bottom of a 9- inch springform pan, then line the bottom plate with aluminum foil. Reassemble the pan. Pull the excess foil up and around the pan to prevent any batter from leaking into the oven. Spray sides and bottom with vegetable spray. In a small bowl, mix crushed Oreo Cookies and melted butter together. Pat on just the bottom of the prepared pan. Fill with your favorite cheesecake batter and follow recipe.

 

 

Use Oreo Cookie Crusts for these Recipes!


• Chocolate Peanut Butter Torte
• White Chocolate Raspberry Cheesecake
  
• Chocolate Zebra Cheesecake
  
• Reese's PB Cup Cheesecake
  
• Chocolate Chip Cheesecake
  
• Baileys Irish Cream Cheesecake
• Chocolate Cheesecake Recipe
  
• Chocolate Kahlua Mousse Pie
• Peanut Butter Cream Pie
  
• Chocolate French Silk Pie
  
• Chocolate Cream Pie

Graham Cracker Crust Recipe

• 1 1/2 cups graham cracker crumbs, finely ground
• 1 Tablespoon sugar
• 1/4 cup butter, melted

How To Make a Graham Cracker Crust

• For 9-inch Pie: Grind graham crackers in a food processor or crush until very fine with a rolling pin. Mix graham cracker crust ingredients and firmly press into a 9-inch pie pan, making sure to do the bottom and all the way up the sides. Some pie recipes call for baking the graham cracker crust prior to filling. Others, such as the Key Lime Pie, direct you to fill the unbaked graham cracker crust, then bake. Make sure to follow individual pie recipe.
• For 9-inch Cheesecake Crust: Follow Oreo Cookie Crust, substituting graham crackers. Follow cheesecake directions.

 

 

Use Graham Cracker Crusts for these Recipes!


• Key Lime Pie Recipe
• Butterscotch Cream Pie
• Bailey's Irish Cream Pie
• Cherry Cheesecake Recipe
• Dorie's Tall & Creamy Cheesecake
• NY Style Strawberry Cheesecake Recipe

Sweet Short Dough Crust Recipe

• 1 cup unbleached white flour
• 1/2 cup powdered sugar
• 1/2 tsp salt
• 1/4 cup butter (1/2 stick)
• 1 egg yolk
• 2 Tbsp cold water

How To Make a Short Crust

• Prepare 9-inch springform pan according to directions for cheesecake crusts above. Or, prepare 16-18, 3-inch tart pans, mini muffin pans, or 9-inch fluted tart pan with vegetable shortening spray. Set aside.
• Place flour, sugar and salt in food processor and pulse once or twice to mix.
• Add cold butter and pulse on and off until mixture looks like coarse meal. Add yolk and pulse again. Add water a little at a time until dough forms a ball against the sides of the food processor bowl.
• For small 3-inch tarts, remove dough and divide into 16-18 equal portions. Roll each piece of dough into a ball using the palms of your hands and place each one in a prepared tart pan. With your fingers, press dough on the bottom and up against the sides of the pan, all the way to the rim. A wooden tamper can also be used to press dough up and around the sides of the pan.
• For large 9-inch crusts, press the dough evenly over the bottom and up the sides of the pan. Butter the shiny side of a piece of aluminum foil and fit the foil, buttered side down, tightly against the crust.
• Place short crusts in refrigerator and chill for 30 minutes.
• Preheat oven to 350 degrees F.
• Bake large 9-inch sweet crusts for 25-30 minutes, and small tart shells for 15-25 minutes or until light golden.