Super Easy Graham Cracker Pie Crust Recipe
This simple recipe makes a perfect graham cracker crust. If desired you can also use gluten-free graham crackers so the crust is completely gluten-free!
Servings 1 crust
Calories 1790kcal
Cost $4.50
Utensils & Equipment
- 1 9-inch pie plate
- 1 medium mixing bowl
- 1 Rolling Pin (or food processor)
- 1 spoon or spatula
- 1 small microwave-safe bowl
- 1 pastry roller (optional)
Ingredients List
- 8 ounces graham crackers (15 sheets)
- 7 Tbsp butter melted
- 2 Tbsp granulated sugar
- 2 tsp light brown sugar
- 1/2 tsp ground cinnamon (optional)
Instructions
Preheat Oven
- Preheat oven to 350℉.
Process The Graham Crackers
- You can use a food processor if necessary or if it's quicker. I usually place the graham crackers in a large resealable bag and crush them with a rolling pin. Be sure to leave a corner of the bag open to allow the air to escape as you crush the graham crackers.
- Regardless of the method you choose, the crackers must pulverized into crumbs as small as possible. The reason most graham cracker crusts fall apart is the crumbs were too big and/or the recipe didn't include enough butter.
- Pour the crushed graham crackers into a medium bowl.
Melt and Mix
- Melt the butter then stir in the sugars and cinnamon. You can use a microwave-safe bowl or a saucepan.
- Ingredients must be thoroughly blended. Make sure the sugars are completely dissolved and the cinnamon is well incorporated.
Bring It All Together
- Drizzle the melted mixture over the crushed graham crackers. Don't dump it all in one spot.
- Use a spoon or spatula to mix until completely incorporated. There should be no wet spots from the liquid ingredients. Keep mixing until the crumbs hold together when pinched.
Form The Crust
- Pour the crumb mixture into a 9-inch pie plate.
- Press the crumbs into the bottom of the pie plate and up the sides. For now just press the mixture as firmly as you can. Make sure the sides and bottom of the crust are the same thickness all the way around.
Most Important Step
- This is the step where I noticed issues with other graham cracker crust recipes. They recommend using a measuring cup or spoon to press the crust.
- My recommendation is to use one of the 3 items mentioned above - a pastry roller, smaller pie plate, or plastic crust cover. I use a pastry roller since I found one that is small enough to roll the sides to the firmness that can't be achieved by larger items like a glass or measuring cup..
- When done, the crust should be almost perfectly flat. If you can see some crumbs sticking up higher than others, then keep pressing.
Bake
- Bake for 10 minutes or until the crust feels solid. It will harden as the butter cools.
- Once the crust is out of the oven, press it again. Use a pastry roller, your fingers, or whatever you used to form the crust before baking. Even though the crust is baked, the butter will help harden the crust as it cools.
Cool
- Place on wire cooling rack and allow to cool for at room temperature for at least one hour.
Notes
Nutrition information is based on salted butter and Honey Maid graham crackers. Nutrition information will vary if you use a different brand of either product.
Nutrition
Nutrition Facts
Super Easy Graham Cracker Pie Crust Recipe
Amount Per Serving (1 crust)
Calories 1790
Calories from Fat 918
% Daily Value*
Fat 102g157%
Saturated Fat 54g338%
Trans Fat 3g
Polyunsaturated Fat 4g
Monounsaturated Fat 29g
Cholesterol 211mg70%
Sodium 2127mg92%
Potassium 440mg13%
Carbohydrates 205g68%
Fiber 8g33%
Sugar 84g93%
Protein 17g34%
Vitamin A 2452IU49%
Vitamin C 0.04mg0%
Calcium 220mg22%
Iron 10mg56%
* Percent Daily Values are based on a 2000 calorie diet.