I’ve always been afraid of pie crust. I have no idea why, but since I’ve been baking as far back as I can remember, I have this irrational fear of making any kind of pie crust. Slowly, I’m getting over my weird fears of crust.
I conquered a flaky pie crust this summer, and I decided it was time to finally get over my fear of making graham cracker crusts. I was tired of having to go buy one when ever I wanted to make something like key lime pie or chocolate cream pie. And really, it’s pretty easy! This recipe will help you make the perfect graham cracker crust.
You can pull out the food processor or a handichopper and ground the graham crackers, but I like to do it the old fashioned way. One sleeve of crackers will yield about 2 cups of ground graham crackers.
Take a gallon-sized ziplock bag and fill it with one sleeve of graham crackers.
Then, start rolling over them firmly with a rolling pin. It takes next to no time at all.
Keep rolling until there are no more large pieces.
- 1 1/2 cups of finely ground graham crackers
- 6 tablespoons of melted butter, salted
- 3 tablespoons of sugar
- Preheat oven to 350.
- Add together the ground up graham crackers and sugar.
- Add the melted butter and continuing mixing until all is well coated.
- Next pour the crust into the pie plate.
- Using a medium-sized measuring cup (like 1/3 cup), start at an edge and work your way around the pie crust pressing firmly against the bottom and sides. (I've found a metal measuring cup works better than plastic.)
- Once you have finished pressing the crust, bake it for 10 minutes.
- Allow to cool before adding your pie ingredients.