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Graham-Cracker-Crust Mix

Source of Recipe

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List of Ingredients

1 2 lb. box graham crackers
1 cup granulated sugar
2 teaspoons ground cinnamon

Process 6 or 7 crackers in blender or food processor fitted with the
metal
blade to make fine crumbs. Pour crumbs into a large bowl. Repeat with
remaining crackers. Or use a rolling pin to crush crackers between 2
sheets
of waxed paper or in a plastic bag. Stir in sugar and cinnamon. Pour
into
a 10-cup container with a tight-fitting lid. Seal container. Label
with
date and contents. Store in a cool, dry place. Use within 6 months.
Makes
about 9 cups GRAHAM-CRACKER-CRUST MIX.




Recipe



To make 1 pie crust:
1 1/2 cups Graham-Cracker-Crust Mix -- (see recipe)
1/3 cup melted butter or margarine

Combine Graham-Cracker-Crust Mix with melted butter or margarine.
Press
mixture over bottom and sides of pie plate or springform pan.
Refrigerate
45 minutes before filling. If baking crust, preheat oven to 375 F.
Bake 6
to 8 minutes in preheated oven; cool completely before adding filling.
Fill
as desired. makes one 8" or 9" crust.