This makes
about a 1cm thick crust for a 9" square or circular pan (with
bottom and side crusts) or a 9x13" pan (bottom crust only). This
is perfect for cheesecakes or cookie bars.
You can buy pre-crushed crackers if you wish. If you use sandwich
cookies, the filling is made of shortening and sugar so you don't
need as much butter or sugar.
Ingredients - Graham Crust
1
Package (1/3 lb.) Graham Crackers
6 Tbsp. Butter or Margarine (3/4 stick)
2 Tbsp. Sugar
- OR -
Ingredients - Cookie Crust
1/3 lb. (approx 20) sandwich cookies
2 Tbsp. Butter or Margarine
Instructions
click for a larger image
First prepare your pan. The easiest way is to use parchment paper.
Use a piece larger than your pan. Cut one square out so that it
will cover the bottom of the pan. Leave the rest in strips so you
can use them for the sides.
Take the square piece and fold it diagonally 4 times then center
one end above the pan. With your kitchen shears, trim the excess
so when you unfold it it will create a circle that just covers the
pan.
Melt some butter or use cooking spray to lightly grease the pan.
This will help the parchment stick to the bottom and sides of the
pans.
Place the crackers or cookies into a plastic freezer bag. Then
you can either
a) roll an old (clean) glass jar over the bag to crush them
- OR -
b) use a blunt object such as a french rolling pin and crush the
crackers by pounding them.
Move the crumbs into a microwave safe bowl along with the butter
and sugar. Microwave for about 60 seconds to melt the butter.
Mix the butter and crumbs until uniform, then pour the mixture
into the prepared pan.
Tamp the crust down so it's uniform using a flat bottomed glass
or other object. A little weight will help out too, so you can fill
the glass with some change.
Blind bake the crust at 300 degrees for 10-15 minutes, especially
if adding any moist or slow cooking batters to it (like a cheesecake).
Allow it to cool for another 10-15 minutes and then you're ready
to use it in your favorite recipe.
