The graham crackers I wanted for an old Apricot no-bake cheesecake I used to make years ago.
Thank you for the links. Do you have any idea how many ways there are to make pie crust? Oil crust and wax paper, butter and Kitchen Aid. Butter and Cuisinart. Butter and shortening and pastry blender, on and on and on. I just threw away the last of a strawberry rhubarb custard pie because it tasted awful and I did get the crust rolled out and in the pan but it was hard as in not flaky hard crust used Crisco, only the scraps I put sugar and cinnamon on tasted good. I even made a foil guard for the crimping.
Well that was sweet of you. I also want to try that ciabatta bread. I can't do too much cooking like I used to. I just ate a giant baked potato for supper, had to clean my kitchen and make another pie, coconut custard.
I don't have a blender any more nor do I have a food processor. I'm thinking about getting a Cuisinart but lots of expenses lately, better wait.
I've always made my pie crusts by hand. I use frozen butter and a cheese grater to get the shards of butter small enough, then cut them into the flour/salt mixture with a knife to get the finer consistency, then add ice water and mix just until it holds together. Wrap in waxed paper and chill at least four hours. I guarantee you will get a flaky, all-purpose crust that will satisfy you.