How To Make A Graham Cracker Crust
Learn how easy it is to make your own graham cracker crust with this simple tutorial! You only need three ingredients and about 10 minutes to prepare this pie crust. This recipe works great for baked or no-bake pies!
Servings 1 9-inch pie crust
- 1 1/2 cups (180 grams) graham cracker crumbs
- 1/3 cup (65 grams) granulated sugar
- 5-6 tablespoons (70-85 grams) unsalted butter , melted and slightly cooled
Add the graham crackers to a blender or food processor and process until you have fine crumbs. Scoop the crumbs into a mixing bowl and stir in the sugar. Add the melted butter and stir until well combined and all of the crumbs are moistened.
Scoop the mixture into a 9-9.5 inch pie plate (or springform pan) and firmly press it down into an even layer on the bottom and up around the sides of the dish.
For a baked pie crust: Bake at 350°F for 10 minutes or until the crust is lightly browned.
For a no-bake pie crust: Refrigerate for 20-30 minutes while preparing your filling, then fill the pie crust.
Graham cracker crust may be prepared 1-2 days in advance. If the crust is baked, I suggest storing it at room temperature. If it's for a no-bake recipe, I recommend storing it in the refrigerator until you're ready to fill it.
Graham Crackers: You'll need about 11-12 full sheets of graham crackers to get 1 and 1/2 cups of crumbs. If you want to make this recipe even easier, you can buy store-bought graham cracker crumbs! If you live outside of the US, digestive biscuits are a great alternative!
Butter: I suggest starting with 5 tablespoons (70 grams) of butter. If you feel that the mixture is too crumbly or dry, melt 1 additional tablespoon (15 grams) of butter and stir it in.