GRAHAM CRACKER PIE CRUST
Nonstick cooking spray
6 oz Honey graham crackers (about 10 cookie sheets)
3 Tbl Dark brown sugar, packed
2 Tbl All-purpose flour
1/2 tsp Salt
1/4 Cup (1/2 stick) Unsalted butter
2 tsp non-hydrogenated shortening
1 Generously coat a pie or tart pan with non-stick spray.
2 Crumble the graham crackers into a food processor and process until they are reduced to very fine crumbs. Add the brown sugar, flour, and salt and process for 30 seconds
3 In a small saucepan, or in the microwave, melt the butter and shortening. Pour it over the graham cracker mixture, start the food processor running, and drizzle in 3 tablespoons water through the feed tube, mixing until the mixture clumps up around the blade. The dough should easily hold together when you pich off a clump. If it does not, add 2 to 3 teaspoons more water, pulse to combine, and try pinching it again.
4 Roll the dough between sheets of plastic film to form a round that is 1/8 inch thick and approximately 13 inches in diameter. Remove the top film and invert the dough, centering it over the prepared pan. Gently press the dough into the pan, using the top film as an aid. Peel off the film and continue to press the crus to cover the ottom and sides of the pan. Trim away any excess dough from the edges. If the crust cracks or tears, use scraps of dough to repair it, pressing to seal the cracks
5 Freeze the crust for 20 minutes, or until it is firm to the touch but not frozen though.
6 Meanwhile, prehead the over to 350 degrees with a rack in the center position.
7 Prick the bottom of the crust all over with fork. Bake for 25 to 30 minutes, until the edges are golden brown and the bottom is cooked through and no longer appears shiny.
8 Let the crust cool in the pan for at least 2 hours.