Classic Graham Cracker Crust
This graham cracker crust recipe is the one I reach for every single time I need a no-fuss base for a pie, cheesecake, or tart. It comes together with just three pantry ingredients and about ten minutes of hands-on time. Once you make your own graham cracker crust from scratch, you will wonder why you ever bought the pre-made kind. It is sturdier, tastes far more buttery, and you can control exactly how thick and toasty it turns out.
Equipment
- Food processor For fine, even crumbs
- Medium mixing bowl
- 9 Inch Pie Dish or Springform Pan
- Measuring cups and spoons
- Flat Bottomed Measuring Cup For pressing the crust evenly
- Rolling Pin Optional, for crushing crackers without a food processor
- Zip-Top Bag Optional, for crushing crackers without a food processor
Ingredients
- 1.5 cups graham cracker crumbs about 12 full sheets, finely crushed
- 0.333 cup granulated sugar
- 6 tablespoons unsalted butter melted
- 0.25 teaspoon fine salt
Instructions
- Break the graham cracker sheets into rough pieces and add them to a food processor. Pulse until the crumbs are fine and sandy with no large chunks remaining. Alternatively, place the crackers in a zip-top bag and crush them with a rolling pin until finely ground.
- Pour the graham cracker crumbs into a medium mixing bowl. Add the granulated sugar and salt, then stir with a fork until evenly distributed.
- Melt the butter completely in the microwave in 20-second bursts or in a small saucepan over low heat. Pour the melted butter over the crumb mixture and stir with a fork until every crumb looks moistened and the mixture resembles wet sand.
- Pour the crumb mixture into a 9-inch pie dish or springform pan. Use the flat bottom of a measuring cup to press the crumbs firmly and evenly across the bottom. Continue pressing the crumbs up the sides of the pan, working in small sections so the thickness stays even all the way around.
- For a baked crust, preheat the oven to 350°F and bake for 8 to 10 minutes until lightly golden and toasty. Remove and cool completely on a wire rack before adding filling. For a no-bake dessert, chill the pressed crust for at least 1 hour until firm.
Notes
- Press the crust firmly and evenly, especially where the bottom meets the sides. A loosely packed crust is the number one reason crusts crumble when sliced.
- Do not skip the chilling step even if you plan to bake, since it helps the crust set before it hits the heat.
- Let a baked crust cool completely before filling it to avoid a soggy bottom.
- Double the recipe if you are lining a deep dish pan or a 10-inch springform pan.
- For a chocolate variation, use chocolate graham crackers in place of regular ones.
- Add 1/2 teaspoon of ground cinnamon for a cinnamon graham cracker crust.
- Brown the butter for a nuttier, more complex flavor profile.
- Store an unfilled baked crust at room temperature, tightly covered, for up to 2 days. Refrigerate for up to 5 days or freeze for up to 3 months.
- This recipe works well with digestive biscuits, vanilla wafers, or gingersnaps using the same ratio.
Nutrition
Serving: 1sliceCalories: 170kcalCarbohydrates: 21gProtein: 1gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 20mgSodium: 150mgPotassium: 30mgFiber: 1gSugar: 10gVitamin A: 6IUCalcium: 1mgIron: 4mg
Tried this recipe?Let us know how it was!