Homemade Graham Cracker 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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