Graham Crust

Directions

1. 1
   Toss the graham crumbs, milk powder, sugar, and salt with your hands in a medium bowl to evenly distribute your dry ingredients.
2. 2
   Whisk the butter and heavy cream together.
3. 3
   Add to the dry ingredients and toss again to evenly distribute.
4. 4
   The butter will act as a glue, adhering to the dry ingredients and turning the mixture into a bunch of small clusters.
5. 5
   The mixture should hold its shape if squeezed tightly in the palm of your hand.
6. 6
   If it is not moist enough to do so, melt an additional 14 to 25 g (1 to 1 1/2 tablespoons) butter and mix it in.
7. 7
   Eat immediately, or deploy as directed in a recipe.
8. 8
   The crust is easiest to mold just after mixing.
9. 9
   Stored in an airtight container, graham crust will keep fresh for 1 week at room temperature or for 1 month in the fridge or freezer.