Graham Cracker Crust

5 from 6 votes

A delicious, slightly sweet, and buttery crust made ith crushed graham crackers. Whether you’re making a pie or dessert, this crust will be the star of the show.

Course Dessert

Cuisine American

Keyword Graham Cracker Crust, Homemade Graham Cracker Crust, how to make Graham Cracker Crust

Prep Time 5

Cook Time 8

Total Time 13

Servings

Calories 143

Author Erren Hart

Ingredients

6 oz graham cracker crumbs 2 cups crushed (about 12 whole crackers)
2 tablespoons Brown sugar or granulated sugar
9 tablespoons butter melted

US Customary - Metric

Instructions

Preheat the oven to 350°F/180°C
To melt the butter, cut it into four or five pieces, put it in a microwave-safe bowl, and heat it in the microwave on high for 30 seconds at a time until melted (stirring in between increments).
Mix together the graham cracker crumbs and granulated sugar in a medium bowl, then mix in the melted butter. The mixture will look slightly moist, coarse, and sandy. Try to break up any large chunks.
Add the mixture to an ungreased 9-inch tart pan or pie tin. Using a small flat-bottomed measuring cup or your hands, press the crumbs into the bottom and sides to form a compact crust. Try not to press too hard. Just pat it down until no longer crumbly.
Bake for 8-10 minutes to set the crust. You're looking for a light golden color not brown. Remove from oven and allow to cool before filling.

Video

Notes

Pan Types: This recipe can be used with metal, glass, or ceramic pans.

Pan Sizes: The quantity makes enough to line an 8 or 9-inch pie or tart pan or to cover the base of a 9 or 10-inch springform pan.

For a Deep Dish Pie: I recommend increasing the recipe by an additional half.

For Mini Pies or Cheesecakes: press the graham cracker mixture into small pie tins or muffin pans and bake for about 5 minutes.

Top Tips

If your graham cracker crumbs aren’t thoroughly moistened, add more butter until it holds together when pinched between your fingers.
Use real butter for the best results. European butter works best as it has lower water content and helps prevent sogginess after filling. Some margarine can cause a greasy crust.
Don't press too hard when adding the crumbs to the pan. This will make the crust too hard and difficult to cut. Just pat it down firmly until it's no longer crumbly with an even, smooth cover.
Brush with an eggwash made from egg whites and water before baking to avoid a soggy bottom.

Nutrition