GRAHAM CRACKER CRUST

Makes one 9-inch tart or pie crust

Ingredients:

6 oz plain graham crackers, broken into pieces

2 tablespoons demerara sugar

1/2 tsp kosher salt

6 tablespoons unsalted butter, cut into pieces at room temp

1 egg yolk

Directions:

Preheat the oven to 350 degrees F and arrange an oven rack to the center position.

In a food processor, combine the graham crackers, sugar, salt, butter, and egg yolk and process in long pulses until the crackers have broken down into fine crumbs and the mixture looks like sand. It should easily hold together when squeezed.

Transfer just shy of half the mixture to a 9 inch pie plate, springform pan or tart pan. Push the mixture outwards to create an even ring around the perimeter, then use a straight-sided 1- cup dry measure to press the mixture firmly against the sides. Scatter the remaining crumb mixture across the bottom of the pan and use the bottom of the measuring cup to flatten the crumbs into an even layer with no bare spots. Place the pie plate or pan on a foil-lined baking sheet.

Bake the crust until it’s fragrant, firm to the touch, and the outer edges are darkened in color, 13- 15 minutes.