A pie that's literally all crust

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**RECIPE**

1 stick (113g) cold butter
1/2 stick (106g) melted butter
1 3/4 cup (210g) flour
about 16 Oreo cookies (200g)
2 packages (250) graham crackers
1 tablespoon (15g) sugar for the pie crust
1/2 cup (100g) sugar for the binder
1/2 cup (150g) dark corn syrup (or golden syrup, or honey)
2 eggs
cold water
vanilla
salt
whipped cream for garnish

Cut the cold butter into the flour, tablespoon of sugar and a pinch of salt until the butter almost disappears. Stir in just enough cold water to make everything come together into a shaggy dough. Chill and rest for about a half hour to let the particles hydrate.

Mix up the binder by stirring the corn syrup, half cup sugar, eggs and a splash of vanilla until smooth. This tends to separate as it sits, so remember to mix it again right before you pour it out later.

Melt the half stick of butter and use a little of it to lightly grease the inside of your pie pan. Crush the Oreos into crumbs and mix with about a third of the melted butter. Crush the graham crackers and mix with all of the remaining butter (and a pinch of salt, if the butter is unsalted).

Get the oven heating to 350ºF/180ºC.

Flour your counter and roll the pastry dough out until it's wide enough to cover your pie pan. (Rolling a little, rotating the dough, rolling a little again is a very safe way to roll out cold, crumbly pastry.) Lay the dough in the pan, pinch off any excess around the edges and make sure to patch any holes — you don't want the binder seeping through to the pan surface.

Pour a thin layer of the binder into the pastry crust. Dump in the Oreo crumbs, pat them flat, then pour in another layer of the binder. Dump in the graham cracker crumbs, pat flat and pour on the rest of the binder.

Cover with foil and bake for about 45 minutes. Take the foil off and bake some more until everything is brown and the center isn't jiggly anymore. Cool until the pie is solid enough to turn out. Slice and garnish with whipped cream.

Forgive me for what I have done.