315533 Mon Aug 07 08:20:31 -0700 2006 3 31 Home Cooking 0 1791793 I had a taste of chocolate cream pie from Baker's Square and I am pretty sure I detected some graham flour in the crust. It was a great texture, nice flavor and very flakey. Any ideas on the proportion of graham flour to all purpose flour? BTW, it was not a graham cracker crust. Mon Aug 07 08:20:31 -0700 2006 13030 free sample addict aka Tracy L 1 1791837 When making homemade graham crackers, the ratio is about 3:1 graham flour to AP flour. For a crust, I would think it to be more equal. Either 2:1 or 1:1. Bur if you were to make it yourself, you can certainly play around with the ratio to your taste. Mon Aug 07 11:38:11 -0700 2006 1791793 10670 chocolate chick 1 1804398 Thanks, I will give it a try and report back. Sat Aug 12 21:53:13 -0700 2006 1791793 13030 free sample addict aka Tracy L 1 1805155 Another thing to consider is, Cooks illustrated has some recipes where they take a traditional piecrust and roll it out in graham cracker crumbs. I love it. It may work well for you. -Becca Sun Aug 13 16:11:40 -0700 2006 1791793 11259 Becca Porter