9 INCH PIE CRUST RECIPE RECIPES

Name: Ritz Cracker Pie Crust (9 Inch)
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 1 crust
Ingredients: 1 1/2 cups Ritz cracker crumbs; 3 tablespoons sugar; 1/3 cup melted butter

RITZ CRACKER PIE CRUST (9 INCH) RECIPE - FOOD.COM

Ritz Cracker Pie Crust (9 Inch) Recipe - Food.com image

Make and share this Ritz Cracker Pie Crust (9 Inch) recipe from Food.com.

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 1 crust

Number Of Ingredients 3

Ingredients

1 1/2 cups Ritz cracker crumbs
3 tablespoons sugar
1/3 cup melted butter

Steps:

Mix together cracker crumbs and sugar.
In a slow stream add butter, using a fork to toss well.
Press into a 9-inch pie plate, moulding bottom and sides.
Bake in a 350 degree, pre-heated oven for 10 minutes.
Remove and cool.

Nutrition Facts : Calories 688.3, FatContent 61.3, SaturatedFatContent 38.8, CholesterolContent 162.5, SodiumContent 540.1, CarbohydrateContent 37.8, FiberContent 0, SugarContent 37.8, ProteinContent 0.6

PIE CRUST RECIPE - NYT COOKING - RECIPES AND COOKING ...

Pie Crust Recipe - NYT Cooking - Recipes and Cooking ... image

Some people shy away from making pie crusts. Here is a recipe to banish all fear, a simple dough of butter and all-purpose flour, easy to make and dependable as can be. If you plan to make a pie with a top crust, double the recipe; when it's time to chill the dough, divide it in half and shape into two disks to put in the fridge. The dough will also keep for 3 months in the freezer, if you want to stash a few disks there. Defrost in the fridge overnight.

Provided by Melissa Clark

Total Time 1 hours 45 minutes

Yield One 9-inch single pie crust

Number Of Ingredients 4

Ingredients

1 1/4 cups all-purpose flour (150 grams)
1/4 teaspoon fine sea salt
10 tablespoons unsalted butter, cold and cut into cubes
2 to 4 tablespoons ice water, as needed

Steps:

In a food processor, pulse together the flour and salt. Add butter and pulse until the mixture forms lima bean-size pieces. Slowly add ice water, 1 tablespoon at a time, and pulse until the dough just comes together. It should be moist, but not wet.
Turn dough out onto a lightly floured surface and gather into a ball. Flatten into a disk with the heel of your hand. Cover tightly with plastic wrap and refrigerate for at least 1 hour and up to 2 days.

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