This buttery graham crcker crust is a blank canvas for many of your favorite pies.
So make a graham cracker crust instead.
Learn how to make a homemade graham cracker crust.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
You need 12 full graham sheets or 1 1/2 cups of ground crumbs.
How To Make A Graham Cracker Crust
Making a homemade graham cracker crust isn’t terribly difficult.
People have been making graham cracker crust for years the old-fashioned way.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Roll back and forth over the cookies until they crush to a fine sandy texture.
Do I Need To Bake A Graham Cracker Crust?
The beauty of this crust is its versatility.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Of course, baking does impart a nice toasty flavor.
Yes, you’re able to make a graham cracker crust and freeze it.
You’ll want to bake it first so it retains its shape.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Then, cool completely before heading to the fridge or freezer.
A pre-made graham cracker crust can be stored in the refrigerator for up to three days before use.
It will keep in the freezer for up to three months, as long as you wrap it well.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Ingredients
12sheets honey graham crackers (about 1 1/2 cups once finely ground)
6Tbsp.
unsalted butter, melted
1/4cup sugar
Directions
Process graham crackers:
Preheat oven to 350F.
In a food processor, blend graham crackers until the consistency of fine sand.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Add sugar:
Add sugar, and pulse to combine.
Empty into a mixing bowl.
Add butter:
Pour in melted butter.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Stir until it resembles wet sand.
Once evenly distributed, use a measuring cup to pack the crust tighter.
Using your fingers, gently press sides into the pie plate until the crumb holds together uniformly.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Smooth the top of the crust edge with your fingertips.
Bake crust:
Bake at 350F for 10 minutes.
Remove, and allow to cool before adding any filling.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Credit:Caitlin Bensel; Food Stylist: Torie Cox
