Graham Cracker Crust and Tutorial

A graham cracker crust is so easy to make and much better than one bought from a store...plus you can use that pretty pie plate that's been hiding in your cabinet! ♥

Butter shown is for a 9-inch crust.

Graham Cracker Crust

9-inch standard pie plate:

1 1/3 cups graham cracker crumbs
1/4 cup butter, melted
3 tbsp. sugar

10-inch and/or deep dish pie plate:

2 cups graham cracker crumbs
6 tbsp. butter, melted
4 1/2 tbsp. sugar

Preheat oven to 375 degrees. Combine crumbs, butter, and sugar. Press into an ungreased pie plate.  Bake at 375 for 5-10 minutes or until crust starts to lightly brown. Cool.  

Click here for printable format 

Baking Tip for Easily Removing a Piece of Crumb-Crust Pie:  Just before serving, rub the outside of the filled pie plate with a warm, damp towel.  This softens the butter in the crust, making it less likely to stick to the pie plate.  To prepare the towel, rinse it in very hot water, then wring it well. 

Graham Cracker Crust 101:

I prefer to make my own graham cracker crumbs, because I like the texture and visual appeal of the crust.  I don't use a food processor to crush the graham crackers as that makes the crumbs very fine, and I like a coarser texture.  Are you ready?  Here we go!

Fold a piece of wax paper in half, and then unfold it on your counter.  Place some graham cracker squares in the middle:

Place an unfolded piece of wax paper on top, and using the middle part of a rolling pin, with both hands (I had to use one hand to take the photo), crush the crackers coarsely.  Do not roll the pin back and forth; just push down on the crackers.   Take off the top sheet of wax paper, and lift the bottom sheet of wax paper by each side using the fold to help you funnel the crumbs into a measuring cup.  Repeat process until desired amount of crumbs is obtained.

 

 Combine crumbs, butter, and sugar:

 Press into an ungreased pie plate:

 Bake at 375 for 5-10 minutes or until crust starts to lightly brown. Cool.