Graham Cracker Crust
This recipe provides a simple and reliable method for preparing a classic graham cracker pie crust. It involves processing graham crackers and sugar into fine crumbs, combining them with melted butter, then pressing the mixture into a pie plate. A brief baking period sets the crust, making it firm and ready to be cooled and filled, serving as a versatile base for various desserts.
Equipment
- 1 Food Processor
- 1 9-inch Pie plate
- 1 Wire Rack
- 1 Oven
- 1 Rubber Spatula or Flat-Bottomed Measuring Cup For pressing crumbs
Ingredients
Main
- 14 graham cracker sheets 2 sleeves
- 3 tablespoons sugar
- 6 tablespoons unsalted butter melted
Instructions
- Preheat the oven to 350 degrees F. Process the graham crackers and sugar in a food processor to a fine crumb. Add the melted butter and pulse until moist. Press the crumbs into a 9-inch pie plate and bake until firm, 12 to 15 minutes. Let the crust cool completely on a wire rack before filling.
Notes
Achieve a very fine crumb with the food processor; any large pieces can compromise the crust's integrity and texture. Ensure the melted butter is evenly distributed. Pulse just until the crumbs are moist and clump together, avoiding overprocessing which can make the crust greasy. Press the mixture firmly and evenly into the pie plate, paying special attention to the sides. Pre-baking is crucial; it prevents sogginess and adds flavor. Don't skip cooling, allowing the butter to set. For flavor, add a pinch of cinnamon.