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Graham Cracker Crumb Crust

A pie crust made from graham cracker crumbs.
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5 from 1 review

This simple Graham Cracker Crust is a classic recipe, perfect for so many different types of pies! It has just four ingredients that are pressed into the pie plate, and I'm showing you the easiest way to do it.

Ingredients

  • 8 tablespoons unsalted butter, melted, more as needed
  • 2 cups (8 ounces) graham cracker crumbs (from about 14 sheets), more as needed
  • 1/4 cup (50 grams) granulated sugar or brown sugar
  • ¼ teaspoon coarse kosher salt

Instructions

  1. In a bowl, mix together the graham cracker crumbs, melted butter, sugar, and salt. The mixture should be damp, like wet sand, and will hold together when squeezed. If it is too dry, add more melted butter, a tablespoon at a time. If it’s too wet, add more graham cracker crumbs, a tablespoon at a time, until it’s the correct consistency.
  2. Pour the crumbs into a 9-inch pie plate and press them up the sides to form the edges first. Once the edges are formed, work the crumbs down to evenly distribute them into the bottom of the pie plate. Then, pack them down into an even layer using a flat-bottomed cup or measuring cup.
  3. The crumb crust can be baked in a 350ºF preheated oven for 10 minutes for a more toasted flavor, or this step can be skipped. Place the (cooled if baked) pie crust in the freezer to firm up. 

Notes

New to making crumb crusts? Check out this comprehensive guide, How to Make a Crumb Crust, for more information.

This recipe was tested using Diamond Crystal coarse kosher salt. If you use Morton's kosher salt or fine salt, decrease the volume by half. See this Salt Guide for more information about how salt affects your cooking and baking.

Graham crackers different from brand to brand and may have a drier texture than others. Adjust the amount of butter or crumbs needed to get the correct consistency for shaping the crumb crust, adding more butter or more crumbs as needed.

Find it online: https://everydaypie.com/graham-cracker-crumb-crust/