Graham CrackerCoated Piecrust

• 1 1/4 cups all-purpose flour, plus more for the work surface
• 3/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, cut into pieces
• 1/4 cup ice water
• 4 graham crackers, finely ground (1/2 cup)

1. Pulse the flour and salt in a food processor to combine.
2. Add the butter, and process until the mixture resembles coarse meal, about 10 seconds.
3. With the machine running, add the ice water 1 tablespoon at a time, and process just until the dough holds together, no more than 30 seconds.
4. Turn out the dough onto a lightly floured work surface.
5. Flatten the dough into a disk; wrap in plastic.
6. Refrigerate at least 1 hour.
7. Spread the crumbs on a clean work surface.
8. Roll out the dough on top of the crumbs, coating both sides, into a 14-inch round about 1/8 inch thick.
9. Gently fit the dough into a 10 x 2-inch (1 1/2 quart) pie plate, and crimp the edges as desired.
10. Refrigerate the shell at least 30 minutes before baking.

flour, salt, unsalted butter, water, graham crackers

Taken from www.epicurious.com/recipes/food/views/graham-cracker-coated-piecrust-393034 (may not work)