I’ll give you two good reasons to make this easy graham cracker pie crust instead of buying a pre-made one.
First, it’s incredibly easy. With just three ingredients it’s simple to make. Graham crackers, sugar and butter – that’s all you need. No fancy equipment required either. Just a rolling pin or a bottle, a freezer bag (preferably one with a plastic “zipper”), a bowl, and a fork.
This graham cracker pie crust takes just minutes more than wrestling a store-bought one out of its plastic container.
Second, it’s much tastier than store-bought. Have you tried one of those mass produced pie crusts? Besides their less-than-ideal taste, they are skimpy. They are no match for any decent filling and could only bring a good pie down.
If you’re already committed to making pie, don’t scrimp on the crust. Would you rather eat a sandwich served on amazing bread or one peeking out from two spongy slices of Wonder Bread?
This version is adapted from one by Judy Rosenberg. Her All-Butter Fresh Cream Sugar-Packed No-Holds-Barred Baking Book is one of my favorites. I have the original 1991 edition and have practically worn the ink off the pages. I know that she has had a bakery in the Boston area for years. Although I’ve always meant to make a pilgrimage there, somehow I never have. Oh well. Her recipes for Chocolate Sour Cream Cake and Key Lime Pie are divine, not to mention her brownies and cookies. You have to love a woman who names one brownie version “Chocolate Orgasms” and then starts the recipe with “Okay, Daddy, now you can admit you were wrong – this is a great name.”
Graham Cracker Pie Crust
A simple and delicious crust for a wide variety of pies.
- 1 1/4 cups graham crackers, crushed The crushed graham crackers equal about 1 sleeve or 8 graham crackers.
- 3 tablespoons sugar
- 5 tablespoons butter, melted
Preheat the oven to 375 degrees F.
Crush the graham crackers by putting them in a gallon plastic freezer-type bag, preferably one with a plastic "zipper" and roll over them with a rolling pin or a bottle until they are crushed.
Mix the crumbs, sugar, and melted butter in a bowl.
Spread the ingredients in a 9-inch pie pan, pressing the moist crumbs into the bottom and up against the sides of the pan with your fingers or a fork.
Bake for approximately 8 minutes, until the pie crust is a bit darker than when it started. When you take it out. press the warm crust with a fork to make sure that it stays close to the pan. Cool on a wire rack to room temperature before filling.
If you melt the butter by microwaving it in a medium-large bowl, then you only need that one bowl for the mixing and can just add the crumbs and sugar once the butter is melted. (I'm all in favor of fewer dishes to wash.)
I’m posting this because my newest obsession, Boston Cream Pie Reinvented as Pie, calls for a graham cracker crust. Tune in tomorrow for that recipe or use this easy graham cracker pie crust for another filling. Either way, it’s a simple step toward a delicious, home-made dessert.