- 1½ cups graham cracker crumbs (150g from 10 full graham cracker sheets)
- 6 tablespoons (84g) melted butter
- ¼ cup (48g) granulated sugar**
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.
*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.