Homemade Pie Crust (Yields ~40 oz) // Ingredients List

• 1 ¼ cups ice-cold water
• 1 lb (2 sticks / 454 g) unsalted butter, cold and cubed
• 1–2 tbsp granulated sugar (adds light sweetness for dessert crusts)
• 2 tsp white vinegar or lemon juice (for tenderness)
• 4–5 cups all-purpose flour (base for crust)
• 1½ tsp salt

🍫 S’mores Skull Filling & Assembly // Ingredients List

• 1–2 tbsp melted butter (for brushing molds and tops)
• 1½ cups crushed graham crackers (mix of fine and chunky pieces for texture)
• 2 tbsp all-purpose flour (for dusting work surface)
• 3–4 tbsp Nutella or chocolate spread
• 12–18 mini marshmallows (about 2–3 per skull layer)
• Black Food Color Pen (Optional)

Homemade Pie Crust Instructions

Step 1: Combine Dry Ingredients
In a large mixing bowl, whisk together:

• 4–5 cups all-purpose flour
• 1½ tsp salt
• 1–2 tbsp granulated sugar
• This gives you a balanced, lightly sweet base.

 
Step 2: Cut in the Butter
Add 1 lb (2 sticks) of cold, cubed unsalted butter to the flour mixture.

• Use a pastry cutter, fork, or your fingertips to work the butter into the flour.
• Stop when you see pea-sized pieces of butter throughout — these little pockets are what make the crust flaky once baked.
   
  Step 3: Add Liquids
  In a small cup or measuring glass, mix:
• 1¼ cups ice-cold water
• 2 tsp white vinegar or lemon juice
• Slowly drizzle this into the flour-butter mixture, tossing with a fork or your hands after each addition.
• Add only enough liquid until the dough just comes together — it should hold when pressed but not feel sticky or wet.

 
Step 4: Form the Dough
Gather the dough together and divide it into 2–3 equal discs.

• Wrap each disc tightly in plastic wrap.
  Chill in the refrigerator for at least 1 hour (up to 2 days).
• This rest time helps the gluten relax and keeps the butter cold for that perfect flaky texture.

 
Step 5: Roll Out
When ready to use:

• Lightly flour your surface and rolling pin.
  Roll one disc at a time to about ⅛–¼ inch thick.
• Cut into shapes large enough to press into your skull molds, leaving a slight overhang for sealing.
   
  Step 6: Chill Again (Optional but Recommended)
  For the cleanest bake:
• Once the molds are lined and filled, pop the entire pan into the fridge for 15–20 minutes before baking.
• This helps the dough hold its shape and prevents shrinkage.

S’mores Skull Filling & Assembly

1. Prep the Mold

• Preheat oven to 375°F (190°C).
• Generously butter the skull cavities, especially around eyes and nose.
  
  

2. Line the Mold

• Press pie crust pieces into each skull cavity, leaving a small overhang.

3. Layer the Filling (Bottom → Top)

• 1 tsp Nutella (spread on the bottom dough).
• Sprinkle of fine graham crumbs.
  2–3 mini marshmallows.
• Spoonful of crushed graham chunks.
  Another 1 tsp Nutella.
• 1–2 marshmallows on top for that gooey pull.

4. Seal the Skulls

• Cover each with another piece of dough.
• Press edges to seal with the bottom layer.
• Trim any excess.

5. Butter & Bake

• Brush tops with melted butter.
• Bake for 16–20 minutes, or until golden brown.

6. Cool & Release

• Let sit 8–10 minutes before gently removing from mold.

7. Color the Eyes and Nose

• Use the food coloring marker and fill in the eyes and nose.