Perfect Graham Cracker Crust Recipes

PERFECT GRAHAM CRACKER CRUST

Steps:

• Preheat oven to 350 degrees.
• Combine graham cracker crumbs and sugar in a medium bowl and mix well. Add butter and mix well. Press mixture firmly into a 9-inch pie pan using the bottom of a dry measuring cup. Bake until browned, about 25 minutes. Cool 10 to 15 minutes.

PERFECT GRAHAM CRACKER CRUST

Steps:

• Preheat the oven to 350 degrees F.
• Combine the graham crackers, sugar, and flour in a medium bowl. Stir to combine.
• Add the butter and stir until the graham cracker crumbs are evenly moistened.
• Scatter the crumbs across the bottom of a 9-inch pie plate. Use your fingers to lightly press the crumbs into an even layer on the bottom and up the sides of the pie plate.
• Grab a 1/3- or 1/2-cup measuring cup and use the bottom of the measuring cup to press the crumbs into a tighter layer across the bottom and into the sides of the pie plate.
• Bake the crust for 8-10 minutes until fragrant and set (don't let it brown too much).

GRAHAM CRACKER CRUST I

Steps:

• Mix graham cracker crumbs, sugar, melted butter or margarine, and cinnamon until well blended . Press mixture into an 8 or 9 inch pie plate.
• Bake at 375 degrees F (190 degrees C) for 7 minutes. Cool. If recipe calls for unbaked pie shell, just chill for about 1 hour.

GRAHAM CRACKER CRUST

Steps:

• If you're starting out with full graham crackers, use a food processor or blender to grind them into fine crumbs. You can also place them in a zip-top bag and crush them into fine crumbs with a little arm muscle and a rolling pin.
• Stir the graham cracker crumbs and granulated sugar together in a medium bowl, and then stir in the melted butter. The mixture will be thick, coarse, and sandy. Try to smash/break up any large chunks.
• Pour the mixture into an ungreased 8-inch, 9-inch, or 10-inch pie dish, cake pan, springform pan, or square pan. With medium pressure using your hand, pat the crumbs down into the bottom and up the sides to make a compact crust. Do not pack down with heavy force because that makes the crust too hard. Simply pat down until the mixture is no longer crumby/crumbly. Tip: You can use a small flat-bottomed measuring cup to help press down the bottom crust and smooth out the surface, but do not pack down too hard. If making a pie, run a spoon around the bottom "corner" where the edge and bottom meet to help make a rounded crust⁠-this helps prevent the crust from falling apart when you cut slices.
• For a baked dessert, pre-bake this crust per your filling recipe's directions. I usually pre-bake for 10 minutes at 350°F (177°C). For a no-bake dessert, cool the crust completely before using, unless your filling's recipe instructs otherwise.

GRAHAM CRACKER CRUST

Steps:

• Preheat oven to 350 degrees. Pulse graham cracker crumbs, butter, sugar, and salt in a food processor until combined.
• Firmly press crumb mixture into bottom and up sides of a 9-inch pie dish. Bake until crust is fragrant and edges are golden, 12 to 14 minutes. Let cool completely on a wire rack.