Homemade Graham Cracker Crust

By Ann Fulton

Using just three pantry staples, and about 10 minutes prep-time, this crisp and toasty homemade crust elevates your pie game to new heights!
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Using just three pantry staples, and about 10 minutes prep-time, this crisp and toasty homemade crust elevates your pie game to new heights!

 

A good pie crust will elevate dessert. And in this case, it’s easy.

No rolling. Three simple ingredients. Nothing fussy.

Trusty store-bought options offer a convenient choice and do the trick, but as is often the case, something homemade tends to up the game. 

The graham cracker is uniquely American, and while similar biscuits and crackers are found in other parts of the world, there’s nothing quite the same. Whether it’s the classic s’more, a snack topped with peanut butter, or the much-loved pie crust, the graham cracker has an iconic taste and texture that reminds many of us of our childhood.

There are a few different brands of graham crackers on the market, and they may produce a slightly different crust, but one is not necessarily better than another for this recipe. And though the similar biscuits and crackers mentioned won’t precisely replicate the traditional crust, they often work.

Depending on the flavor profile and texture desired, you can replace the graham crackers in the following recipe with an equal amount of vanilla wafers, digestive biscuits, gingersnaps, pretzels, Oreos, animal cracker, shortbread cookies, and even corn flakes.  

And as mentioned, it’s easy. Once the crumbs are mixed with the melted butter and sugar, the mixture is simply pressed into an ungreased pie plate. Ten minutes in the oven will set the crust to crisp perfection, and it’s ready for your favorite fillings. 


		<div id="blog-recipe" class="blog-mile6-recipe blog-mile6-medium-image blog-mile6-numbered-methods"
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	        <img class="blog-mile6-google-image" src="https://fountainavenuekitchen.com/wp-content/uploads/2024/02/2024_FAK_Lentil_Salad_030.jpg" style="display:block;position:absolute;left:-10000px;top:-10000px;" itemprop="image">

	        <div class="blog-mile6-recipe-title" itemprop="name">Emerald Lentil Salad</div><div class="timings-wrapper"><div class="blog-mile6-recipe-summary recipe-timing"><strong>Prep Time:</strong> <span itemprop="prepTime" content="PT15M">15 minutes</span></div><div class="blog-mile6-recipe-summary recipe-timing"><strong>Cook Time:</strong> <span itemprop="cookTime" content="PT20M">20 minutes</span></div><div class="blog-mile6-recipe-summary recipe-timing"><strong>Total Time:</strong> <span itemprop="totalTime" content="PT35M">35 minutes </span></div></div><div class="blog-mile6-recipe-summary recipe-yield"><strong>Yield:</strong> <span itemprop="recipeYield">4 servings</span></div>
	        <div class="blog-mile6-recipe-summary" itemprop="description">A palette of greens adds interest to this hearty, wholesome, plant-based salad, which is well suited to meal planning, potlucks, and taking to a friend in need. I appreciate how the truly simple and nutrient-dense ingredients deliver outstanding flavor and keep me full for hours.




</div>

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	            <div class="blog-mile6-ingredient-section" mile6section="0">
	<div class="blog-mile6-subheader">For the salad:</div><div class="blog-mile6-ingredients"><div class="blog-mile6-ingredient-item" mile6item=""><ul>
<li style="font-weight: 400;">¾ cup (143g) green lentils (I like Le Puy or French green lentils for this, but regular brown or green will work)</li>
<li itemprop="recipeIngredient">1 pound bite-size broccoli florets (about 6 cups; from 2 medium or 3 smaller heads)</li>
<li itemprop="recipeIngredient">1½ – 2 tablespoons olive or avocado oil</li>
<li itemprop="recipeIngredient">1 teaspoon kosher salt, divided use, and freshly ground pepper to taste</li>
<li itemprop="recipeIngredient">1 avocado, chopped</li>
<li itemprop="recipeIngredient">⅓ cup salted pumpkin seeds</li>
<li itemprop="recipeIngredient">½ cup lightly packed microgreens (could sub a large handful or two of arugula or another green of choice)</li>
</ul>
</div></div><div class="blog-mile6-subheader">For the vinaigrette:</div><div class="blog-mile6-ingredients"><div class="blog-mile6-ingredient-item" mile6item=""><ul>
<li itemprop="recipeIngredient">¼ cup (56ml) olive oil</li>
<li itemprop="recipeIngredient">2 tablespoons (30ml) apple cider vinegar</li>
<li itemprop="recipeIngredient">1 teaspoon (5g) Dijon mustard</li>
<li itemprop="recipeIngredient">½ teaspoon kosher salt (I use Morton’s)</li>
<li itemprop="recipeIngredient">¼ teaspoon ground fresh black pepper</li>
</ul>
</div></div>
	            </div>

	            <div class="blog-mile6-method-section" mile6section="1">

				<div class="blog-mile6-subheader">Instructions:</div><div class="blog-mile6-methods" itemprop="recipeInstructions"><div class="blog-mile6-method-item" mile6item=""><ol>
<li><strong>For the lentils: </strong>Place the lentils and 5 cups of water in a medium saucepan and bring to a gentle simmer. Cook until the lentils are just tender but not at all mushy, approximately 15-20 minutes. (<strong>Helpful hint</strong>: Start checking for doneness after 11-12 minutes so as not to overcook. Cooking time will vary based on precise level of heat and age of lentils.) Drain well, toss with ½ teaspoon kosher salt, and set aside. (<strong>Note</strong>: You may let the lentils cool and serve this salad at room temperature or enjoy it warm.)</li>
<li><strong>For the broccoli: </strong>Preheat the oven to 425°F. In a large bowl, toss the broccoli with the oil until evenly coated. Sprinkle evenly with ½ teaspoon salt and several turns of the pepper mill and toss again. (<strong>Tip</strong>: For one less bowl to wash, I often add the broccoli to a large produce bag and shake to coat with the oil and seasonings. Make sure the bag doesn’t have holes because you need to be able to fill it with air to give the florets room to move.) Transfer the broccoli to a large, rimmed baking sheet (no need to grease) and spread into an even layer.</li>
<li>Place the baking sheet on the top rack of the oven (about 5 inches from the top element), and roast until starting to brown in spots and the stems are crisp-tender when pierced with the tip of a sharp knife, about 10 minutes. Check a minute or two early, and if the broccoli is sufficiently charred but the stems are not tender, place the sheet on the middle rack to finish cooking.</li>
<li><strong>For the vinaigrette: </strong>In a small bowl, whisk together the vinaigrette ingredients. You can also put them in a jar with a tight-fitting lid and shake well. <strong>Make ahead tip:</strong> The dressing can be made in advance and stored at room temperature for up to 2 hours or refrigerated for a week or more. Whisk or shake to re-emulsify before using.</li>
<li><strong>Make the salad:</strong> In a mixing bowl, place the drained lentils, roasted broccoli, avocado, and pumpkin seeds. Drizzle with the vinaigrette; I start with about ¾ of it, toss the salad, and then add more to taste. Adjust seasoning to taste and serve garnished with the microgreens or toss in greens of choice.</li>
<li><strong>Storage:</strong> Covered and refrigerated, the salad will keep up to 5 days. If expecting leftovers (or planning for them – this recipe is great for meal prep), I often add the avocado and pepitas as a topping. Leftover vinaigrette will maintain freshness for a week or more.<strong style="font-size: 1rem;"> </strong></li>
</ol>
</div></div>
	            </div>
	            <div class="blog-mile6-note-section" mile6section="2">
				<div class="blog-mile6-subheader">Notes</div><div class="blog-mile6-notes"><div class="blog-mile6-note-item" mile6item=""><p style="font-weight: 400;"><strong>Mix it up:<br />
</strong><strong>Other green options include</strong> baby spinach, spring mix, shredded kale, collards, or Swiss chard. I add a large handful (or two or three – a handful being the equivalent of one cup or one ounce), depending on the ratio of lentils to greens I’m in the mood for.</p>
<p style="font-weight: 400;"><strong>For additional protein,</strong> stir in leftover salmon, flaked into chunks (or smoked or canned salmon), cubed tofu, or cooked chicken. Sardine fans may enjoy adding a tin or two of drained sardines, broken into chunks.</p>
<p><strong>For another layer of flavor</strong> (if vegan and dairy-free are not a concern), tangy, salty feta cheese complements this salad nicely.</p>
<p style="font-weight: 400;"><strong>Helpful hints<br />
</strong><strong>• </strong>To make sure the broccoli cooks quickly, make sure the florets are truly bite size. I also slice through any thick stem pieces so the stems are not too firm at the end of the 10 minutes. Depending on oven, or if you’d like a little more crispy char on the crowns, feel free to add a few minutes to the cook time.<br />
<strong>• </strong>To prevent the broccoli from steaming and allow the edges to brown or char slightly, make sure the florets are very dry before tossing with the oil, salt, and pepper.</p>
</div></div>
	            </div><a class="jump-to-recipe" href="https://www.youtube.com/channel/UCV1E5ukebplVC9OpjeeYNdw">More On YouTube</a> <a class="jump-to-recipe" href="https://www.instagram.com/fountainavenuekitchen?utm_source=ig_button&utm_campaign=ig_header_button" target="_blank">More on Instagram</a><br><div class="wprm-call-to-action wprm-call-to-action-simple" style="display:flex;justify-content:center;color: #ffffff;background-color: #616161;margin: 0px;padding: 50px;padding-bottom: 30px;padding-top: 30px;text-align:left;">
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	                The Fountain Avenue Kitchen https://fountainavenuekitchen.com/
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Three ingredients – butter, sugar, and graham cracker crumbs – are mixed together for a delicious crust.

I’ve used this graham cracker crust with a wide variety of recipes, and it consistently delivers excellent results:  

What size pie plate will the graham cracker crust work with? I most often use this crust in a standard 9- x 1½-inch pie plate, and there are enough crumbs to make a nice thick edge. There will be enough of the crumb mixture, however, to press into a 10-inch standard pie plate or a 9-inch deep dish plate. In this case, the edges will be somewhat thinner.

Using just three pantry staples, and about 10 minutes prep-time, this crisp and toasty homemade crust elevates your pie game to new heights!

Graham crackers are pulverized in a small chopper or food processor and then go into a mixing bowl. Alternatively, you may purchase graham cracker crumbs and skip this step. 

Using just three pantry staples, and about 10 minutes prep-time, this crisp and toasty homemade crust elevates your pie game to new heights!

Sugar is added to the graham cracker crumbs.

Using just three pantry staples, and about 10 minutes prep-time, this crisp and toasty homemade crust elevates your pie game to new heights!

Melted butter is then mixed in.

Using just three pantry staples, and about 10 minutes prep-time, this crisp and toasty homemade crust elevates your pie game to new heights!Helpful hints: I use the flat bottom of a small measuring cup to gently press down on the crumbs and to push the crust up the sides. Then, as I hold the cup against the side, I use my fingers to press down along the top to make a nice, clean edge. 


		<div id="blog-recipe" class="blog-mile6-recipe blog-mile6-medium-image blog-mile6-numbered-methods"
				itemscope="" itemtype="http://schema.org/Recipe">
	        <img class="blog-mile6-google-image" src="https://fountainavenuekitchen.com/wp-content/uploads/2024/02/2024_FAK_Lentil_Salad_030.jpg" style="display:block;position:absolute;left:-10000px;top:-10000px;" itemprop="image">

	        <div class="blog-mile6-recipe-title" itemprop="name">Emerald Lentil Salad</div><div class="timings-wrapper"><div class="blog-mile6-recipe-summary recipe-timing"><strong>Prep Time:</strong> <span itemprop="prepTime" content="PT15M">15 minutes</span></div><div class="blog-mile6-recipe-summary recipe-timing"><strong>Cook Time:</strong> <span itemprop="cookTime" content="PT20M">20 minutes</span></div><div class="blog-mile6-recipe-summary recipe-timing"><strong>Total Time:</strong> <span itemprop="totalTime" content="PT35M">35 minutes </span></div></div><div class="blog-mile6-recipe-summary recipe-yield"><strong>Yield:</strong> <span itemprop="recipeYield">4 servings</span></div>
	        <div class="blog-mile6-recipe-summary" itemprop="description">A palette of greens adds interest to this hearty, wholesome, plant-based salad, which is well suited to meal planning, potlucks, and taking to a friend in need. I appreciate how the truly simple and nutrient-dense ingredients deliver outstanding flavor and keep me full for hours.




</div>

			<div class="blog-mile6-header">
			<div style="float:left; margin-right:10px">
			<a data-pin-do="buttonPin" data-pin-tall="true" href="https://www.pinterest.com/pin/create/button/?url=https://fountainavenuekitchen.com/recipe/emerald-lentil-salad/&media=&description=A palette of greens adds interest to this hearty, wholesome, plant-based salad, which is well suited to meal planning, potlucks, and taking to a friend in need. I appreciate how the truly simple and nutrient-dense ingredients deliver outstanding flavor and keep me full for hours.




"></a>

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	            <a class="blog-mile6-print blog-mile6-action" target="_blank" href="https://fountainavenuekitchen.com/recipe/emerald-lentil-salad/">
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	            <div class="blog-mile6-photo-middle" style="background-image: url(https://fountainavenuekitchen.com/wp-content/uploads/2024/02/2024_FAK_Lentil_Salad_030.jpg)"></div>

	            <div class="blog-mile6-ingredient-section" mile6section="0">
	<div class="blog-mile6-subheader">For the salad:</div><div class="blog-mile6-ingredients"><div class="blog-mile6-ingredient-item" mile6item=""><ul>
<li style="font-weight: 400;">¾ cup (143g) green lentils (I like Le Puy or French green lentils for this, but regular brown or green will work)</li>
<li itemprop="recipeIngredient">1 pound bite-size broccoli florets (about 6 cups; from 2 medium or 3 smaller heads)</li>
<li itemprop="recipeIngredient">1½ – 2 tablespoons olive or avocado oil</li>
<li itemprop="recipeIngredient">1 teaspoon kosher salt, divided use, and freshly ground pepper to taste</li>
<li itemprop="recipeIngredient">1 avocado, chopped</li>
<li itemprop="recipeIngredient">⅓ cup salted pumpkin seeds</li>
<li itemprop="recipeIngredient">½ cup lightly packed microgreens (could sub a large handful or two of arugula or another green of choice)</li>
</ul>
</div></div><div class="blog-mile6-subheader">For the vinaigrette:</div><div class="blog-mile6-ingredients"><div class="blog-mile6-ingredient-item" mile6item=""><ul>
<li itemprop="recipeIngredient">¼ cup (56ml) olive oil</li>
<li itemprop="recipeIngredient">2 tablespoons (30ml) apple cider vinegar</li>
<li itemprop="recipeIngredient">1 teaspoon (5g) Dijon mustard</li>
<li itemprop="recipeIngredient">½ teaspoon kosher salt (I use Morton’s)</li>
<li itemprop="recipeIngredient">¼ teaspoon ground fresh black pepper</li>
</ul>
</div></div>
	            </div>

	            <div class="blog-mile6-method-section" mile6section="1">

				<div class="blog-mile6-subheader">Instructions:</div><div class="blog-mile6-methods" itemprop="recipeInstructions"><div class="blog-mile6-method-item" mile6item=""><ol>
<li><strong>For the lentils: </strong>Place the lentils and 5 cups of water in a medium saucepan and bring to a gentle simmer. Cook until the lentils are just tender but not at all mushy, approximately 15-20 minutes. (<strong>Helpful hint</strong>: Start checking for doneness after 11-12 minutes so as not to overcook. Cooking time will vary based on precise level of heat and age of lentils.) Drain well, toss with ½ teaspoon kosher salt, and set aside. (<strong>Note</strong>: You may let the lentils cool and serve this salad at room temperature or enjoy it warm.)</li>
<li><strong>For the broccoli: </strong>Preheat the oven to 425°F. In a large bowl, toss the broccoli with the oil until evenly coated. Sprinkle evenly with ½ teaspoon salt and several turns of the pepper mill and toss again. (<strong>Tip</strong>: For one less bowl to wash, I often add the broccoli to a large produce bag and shake to coat with the oil and seasonings. Make sure the bag doesn’t have holes because you need to be able to fill it with air to give the florets room to move.) Transfer the broccoli to a large, rimmed baking sheet (no need to grease) and spread into an even layer.</li>
<li>Place the baking sheet on the top rack of the oven (about 5 inches from the top element), and roast until starting to brown in spots and the stems are crisp-tender when pierced with the tip of a sharp knife, about 10 minutes. Check a minute or two early, and if the broccoli is sufficiently charred but the stems are not tender, place the sheet on the middle rack to finish cooking.</li>
<li><strong>For the vinaigrette: </strong>In a small bowl, whisk together the vinaigrette ingredients. You can also put them in a jar with a tight-fitting lid and shake well. <strong>Make ahead tip:</strong> The dressing can be made in advance and stored at room temperature for up to 2 hours or refrigerated for a week or more. Whisk or shake to re-emulsify before using.</li>
<li><strong>Make the salad:</strong> In a mixing bowl, place the drained lentils, roasted broccoli, avocado, and pumpkin seeds. Drizzle with the vinaigrette; I start with about ¾ of it, toss the salad, and then add more to taste. Adjust seasoning to taste and serve garnished with the microgreens or toss in greens of choice.</li>
<li><strong>Storage:</strong> Covered and refrigerated, the salad will keep up to 5 days. If expecting leftovers (or planning for them – this recipe is great for meal prep), I often add the avocado and pepitas as a topping. Leftover vinaigrette will maintain freshness for a week or more.<strong style="font-size: 1rem;"> </strong></li>
</ol>
</div></div>
	            </div>
	            <div class="blog-mile6-note-section" mile6section="2">
				<div class="blog-mile6-subheader">Notes</div><div class="blog-mile6-notes"><div class="blog-mile6-note-item" mile6item=""><p style="font-weight: 400;"><strong>Mix it up:<br />
</strong><strong>Other green options include</strong> baby spinach, spring mix, shredded kale, collards, or Swiss chard. I add a large handful (or two or three – a handful being the equivalent of one cup or one ounce), depending on the ratio of lentils to greens I’m in the mood for.</p>
<p style="font-weight: 400;"><strong>For additional protein,</strong> stir in leftover salmon, flaked into chunks (or smoked or canned salmon), cubed tofu, or cooked chicken. Sardine fans may enjoy adding a tin or two of drained sardines, broken into chunks.</p>
<p><strong>For another layer of flavor</strong> (if vegan and dairy-free are not a concern), tangy, salty feta cheese complements this salad nicely.</p>
<p style="font-weight: 400;"><strong>Helpful hints<br />
</strong><strong>• </strong>To make sure the broccoli cooks quickly, make sure the florets are truly bite size. I also slice through any thick stem pieces so the stems are not too firm at the end of the 10 minutes. Depending on oven, or if you’d like a little more crispy char on the crowns, feel free to add a few minutes to the cook time.<br />
<strong>• </strong>To prevent the broccoli from steaming and allow the edges to brown or char slightly, make sure the florets are very dry before tossing with the oil, salt, and pepper.</p>
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Need a gluten-free graham cracker crust? I’ve got you covered! This gluten-free graham cracker crust will delight the gluten eaters as well. 

🧡 If you enjoyed this recipe, please give 5 stars and a comment below! And feel free to post on your favorite social media channels and tag @fountainavenuekitchen!

Homemade Graham Cracker Crust
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 1 pie crust*
With just three pantry staples and about 10 minutes of prep-time, this crisp and toasty homemade crust will elevate your pie game!
Ingredients
  • 1½ cups graham cracker crumbs (150g from 10 full graham cracker sheets)
  • 6 tablespoons (84g) melted butter
  • ¼ cup (48g) granulated sugar**
Instructions

Pre-heat oven to 350℉.

If you’re starting with graham crackers, use a food processor or blender to grind them into fine crumbs (I break them up a bit before adding to the processor). Alternatively, you can put the crackers in a zip-top bag and crush them into fine crumbs with rolling pin.

In a mixing bowl, combine graham cracker crumbs, butter, and sugar. The mixture will be thick and sandy.

Press into the bottom and up the sides of a 9- to 10-inch pie plate. Helpful hint: Use the bottom of a flat measuring cup to more easily press the crumbs into an even, compact layer, making sure to press into the corners too.

Bake the unfilled crust for 10 minutes (or according to your recipe’s instructions) and then cool before filling and baking. You can also use the baked and cooled crust for a no-bake dessert, like a pudding or ice cream pie. (For the Lemon Pie, you can fill the crust when it comes out of the oven – no need to cool!)

Storage: The crust will keep in the refrigerator for up to 5 days. Once cooled, wrap it well, being careful not to bump the edges. A well-wrapped crust may also be frozen for up to three months.

Notes

*Size of pie plate: This recipe contains enough crumbs to cover a standard 10″ pie crust. That said, I most often use it with a standard 9-inch pie plate, and we enjoy the slightly thicker crust that results.

*Vary the flavor profile: You may use an equal amount of gingersnaps, vanilla wafers, chocolate wafers, Oreos, digestive biscuits, pretzels, animal cracker, shortbread cookies, and even corn flakes in place of graham crackers.

**Sugar adjustment: If your pie filling is not too sweet and you’d like a sweeter crust to balance it, you may use up to ⅓ cup sugar in this crust recipe. Reducing the sugar, however, may create a crumbly crust.

Need a gluten-free graham cracker crust? Click HERE for that adaptation. (It’s delicious!)

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