Graham Cracker or Cookie Crust

     Pie crust can be a make it or break it factor when you want to really impress someone with your culinary expertise, but that doesn't mean it has to be difficult. A little, and I mean a VERY little work, and some forethought are all it takes to turn an ordinary Pie or Cheesecake into something that gets trumpets played when you enter a room. And here's how: once you decide what king of pie you want to make really consider the crust for a few minutes. A traditional fruit pie is usually best suited to a traditional crust, there are a million places to find recipes for traditional crust, so I won't bore you with it here. But chocolate pies, cream pies, anything outside the narrow mold of the traditional deserves a little something extra. That's where Graham Cracker and Cookie crusts come in, they add a flavorful base to showcase the wonders of your pie. Think of the overall layout of flavors you're trying to build, does your big bold filling require a big bold crust to balance it out, or does it need a more subtle pairing to showcase its power? Once you've decided that peruse your local grocers cookie aisle, or if you are an obsessed baker with cookies on hand *tries whistling non-chalantly* decide which option best suits. Oh, and one caveat, steer away from any cookie that has chocolate chips, or little candies of any sort in them, the candy will melt to your pan and make the crust fall all to Hell when you try to serve your pie. Then it's on to the extremely easy part, making the crust.

Here's What You'll Need:

1 1/2 or 2 Cups of thoroughly crushed Graham Crackers or Cookies (Crushed BEFORE you measure.)
4 Tablespoons of Melted Butter

Here's What You'll Do:

1. Preheat your oven to 350 degrees Fahrenheit
2. Mix both of your ingredients until fully moistened.
3. Press mixture evenly into the bottom of a pie pan, or spring form cake pan.
4. Bake for 5 minutes.
5. Allow to cool.
6. That's it.
7. No more instructions.