I can't find that in the books I checked, but if you don't get a specific answer, one way to do it is to make 1 1/2 times the 8 inch crust. Then reserve about 1/4 cup and use some of that only if needed. That should be about right based on size proportions I saw for other crusts.
MsgID: 0211690
Shared by: Jeanne/FL
In reply to: ISO: 10 GRAHAM CRACKER CRUST
Board: All Baking at Recipelink.com
Shared by: Jeanne/FL
In reply to: ISO: 10 GRAHAM CRACKER CRUST
Board: All Baking at Recipelink.com
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| Reviews and Replies: | |
| 1 | ISO: 10 GRAHAM CRACKER CRUST |
| SYBIL - NY | |
| 2 | Recipe: 10 inch Graham cracker crust |
| Jeanne/FL | |
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