Graham CrackerCoated Piecrust

Directions

1. 1
   Pulse the flour and salt in a food processor to combine.
2. 2
   Add the butter, and process until the mixture resembles coarse meal, about 10 seconds.
3. 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. 4
   Turn out the dough onto a lightly floured work surface.
5. 5
   Flatten the dough into a disk; wrap in plastic.
6. 6
   Refrigerate at least 1 hour.
7. 7
   Spread the crumbs on a clean work surface.
8. 8
   Roll out the dough on top of the crumbs, coating both sides, into a 14-inch round about 1/8 inch thick.
9. 9
   Gently fit the dough into a 10 x 2-inch (1 1/2 quart) pie plate, and crimp the edges as desired.
10. 10
    Refrigerate the shell at least 30 minutes before baking.