Graham Crust

Date: Sat, 09 Oct 93 23:06:21 CDT
From: <U33754%UICVM@UICVM.UIC.EDU>

Graham Cracker Crust

1 egg white
2 tbs brown rice syrup
4 graham crackers (crushed fine)
1/4 - 1/2 cup whole wheat flour (or more)
1 tbs water

Beat egg to frothy state, blend in rice syrup. Stir in crushed graham
crackers, add 1/3 cup whole wheat flour and water (perhaps only a tsp
of water at a time). Get it to a ball which you can knead between your
fingers. Roll it out (on parchment paper, preferably) to the size of a
8 inch piepan, gently peel the parchment paper off the crust as you are
settling it into a non-stick or lightly swiped w/oil piepan. Bake 350F
for about 10 minutes, or add piefilling if you plan to bake them together.

This should go good with apple pies, or strong flavored pies. It was
used for my orange squash "cheesecake" which is a refrigerator pie, and
my opinion was it was too strong flavored for that. All the wholewheat
may have contributed to this. Crust cuts fine, is non-sticky, and has
good piecrust consistency. It doesn't flake, but it does bake (errr).
Four graham crackers yielded 4 grams of fat in total (because of the
brand used).