Graham Cracker Crust is the ultimate easy to make and work with pie crust. Sure, nobody will ever give you a medal for your graham cracker pie crust, or ask you for your recipe, but the fact is that you don't need to bother with rolling pins, hydration, cutting in lard and any of the other myriad of steps that make a great pie crust.
- 1 3/4 C Graham Cracker Crumbs (see note)
- 3/4 stick melted butter or margarine
- 1/3 C sugar
Preheat oven to 350o. Mix all ingredients in a bowl until completely combined. I actually do it in the food processor that I use to turn the crackers into crumbs (see note) but mixing it any way will do. Dump into the bottom of a 9 or 10 inch pie plate. Press into the bottom and sides of the pie plate to form your pie shell. Try to get the layer as even as possible and with no breaks. Bake for 8-10 minutes. Cool. Fill. See, I told you it was easy.
Note
- I use a food processor to turn one block of Graham crackers (10 squares of 40 crackers...can you believe they call the one thing that you can break it down to, if you follow the lines, a cracker?) into one pie crust. If you still aren't sure about the amount, then figure about 5-6 ounces by weight.
- If you don't have a food processor, put the crackers in a plastic bag...I prefer freezer bags, but even food store plastic bags with no holes will work...and break up the crackers inside the bag, using a rolling pin. OK, I said you didn't have to use a rolling pin, but this is different.
Options
- Replace 1/2 of the graham crackers with your favorite hard cookie. Ginger snaps, or vanilla wafers, or chocolate wafers, or pecan sandies. You get the idea. Just don't use all cookie. It gets kind of gummy. The graham cracker helps give it body.