Looking for a great alternative to a shortening-enriched, pastry crust? Here’s your answer! Great for fruit pies and tarts, meringues and the like! ~ Kimberly Edwards 
Type: Dessert
Serve With: Fruit fillings, meringues, chocolate and the like!
Prep Time: 10 min
Cook Time: 3-4 min or until golden
Yield: 9′ pie crust
Ingredients:
Instructions:
1. Crush the saltine crackers in a large Ziploc bag with a rolling pin or jar until they are just crumbs, or you can crush them in a food processor.
2. In a bowl, combine saltine cracker crumbs, melted butter and water until combined.
* Tip: The mixture should ball together, but not be very wet. If they do not stick, add 1 tsp of water at a time until they do.
3. Pour the mixture into your pie plate, and press the crumbs onto the bottom and sides evenly to make a crust without holes or dips.
4. A) If you are baking the pie in the oven, you don’t need to par-bake the saltine crust.
B) However, if you are making a no-bake pie, such as a lemon meringue or millionaire pie, you need to bake on 375 for 3-4 min or until the crust is golden brown.
5. Allow pie crust to cool for 1 hr before filling it, if you just baked the crust.
6. Fill the crust with your pie filling and bake, if necessary for filling, or fill crust and serve when filling is set, as in the case of ‘no-bake’ pies.
7. Enjoy!
My aunt makes a fabulous cherry tart with a saltine crust! I prefer it to a pastry shell.
***
I hope you enjoyed this “How To” post on Cooking With Kimberly! Until next time…
Eat Deliciously,
Kimberly Edwards
P.S. Need a new rolling pin? Really, unless you’re getting really fancy with your pastry chef skills, all you’ll need is a basic, wooden rolling pin:
Technorati Tags: saltines, Premium Plus crackers, cracker recipes, crackers, pie recipe, pie crust recipe, pie shell recipe, vegetarian recipe, dessert recipe, tarts recipe, pastry alternative
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we use a national Panasonic food processor and this seems to be a bang for the buck.