Page 134 - Pie Squared

FOR A MATZO CRUST

8 or 9 sheets (225 g) matzo, (about 2 cups crushed)

¼ cup (50 g) granulated sugar

1 teaspoon kosher salt
10 tablespoons (140 g) unsalted butter, cubed, at room temperature

Heat the oven to 350°F; if you have one, place a baking stone,

Baking Steel, or inverted baking sheet on the center rack to heat
(see here).
Place the crackers/pretzels/matzo in a ziptop bag and bash them
with a rolling pin until they are in small picces but not powdered, or

use your hands to crush them.
Pour the crushed crackers into a medium bowl, add the remaining
ingredients, and knead until a cohesive dough forms. This will take 8
to 10 minutes of hard work. Using your knuckles and the side of the

hand, not your fingertips, press the dough into the sides and corners
of a 9- by 13-inch baking sheet, forming a sturdy edge. Then use a
metal cup measure or the flat bottom of a drinking glass to press the
crust evenly across the bottom of the pan.

Slide the pan into the center of the oven (on top of the steel,
stone, or baking sheet if using) and bake the crust for 20 to 25
minutes, until browned at the corners and edges. Cool on a rack.

RECIPES THAT USE A CRACKER CRUMB CRUST

Cracker crumb crusts suit most savory pies and certain sweet ones,
like lemon and coconut.

Sausage and Biscuit Slab Pie (Ritz crackers, here)

Niçoise-Style Tuna and Spring Greens Slab Pie (pretzels, here)
Fried Green Tomato Slab Pie (Ritz crackers, here)

Coconut Cream Slab Pie (saltines, here)

Dairy-Free and Passover-Perfect Coconut Cream Slab Pie (matzo,