Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Sweet Matzo Pie Crust Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 4, 2020 Rate Print Share Photo: Aaron Dyer When finely ground, matzo becomes the Passover-friendly dessert base for a seder-ready take on a graham-cracker crust. Ingredients 4 to 6 sheets matzo ¼ teaspoon coarse salt ⅓ cup melted coconut oil ¼ cup sugar 3 tablespoons room-temperature water Kosher curd or chocolate ganache, for filling Directions Preheat oven to 350 degrees. In a food processor, pulse matzo to a fine crumb (you should have 1 1/2 cups). Add salt, coconut oil, sugar, and water. Pulse to combine, then press into the bottom and up the sides of a 9-inch pie plate. Bake until light golden, 16 to 18 minutes. Let cool completely before filling with your favorite kosher curd and meringue topping or chocolate ganache. Originally appeared: Martha Stewart Living, April 2016 Rate It Print