Homemade Graham Cracker Crust

A metal measuring cup sitting in a partially prepared graham cracker crust in a glass pie pan.

Make a homemade graham cracker crust for your next baked or no-bake pie - you'll never go back to store bought! Made with just three ingredients, this recipe is a simple staple to keep on hand.

Prep Time 10

Total Time 10

Servings crust

Author Heather

Ingredients

1 ½ cups (165 g) graham cracker crumbs about 10 full rectangle crackers
6 tablespoons butter salted or unsalted, melted
2 tablespoons granulated sugar

Instructions

If you're starting out with full graham crackers, place them in a food processor or blender and process until finely ground. You can also place them in a large plastic bag, seal tightly, and crush with a rolling pin. Measure your crumbs to ensure you have 1.5 cups (extra crumbs can cause crust to turn out dry and crumbly).
In a food processor: Add melted butter and sugar and pulse a few times until fully incorporated. Or in a large bowl, add crumbs, butter, and sugar to a bowl and mix until evenly combined. Your mixture should be thick and sandy.
Pour crust mixture into an 8, 9, or 10 inch pie pan. Use the flat bottom of a measuring cup to press crust firmly into the bottom of the pan. Use your hands and the side of a measuring cup to press crust firmly up the sides of the pan.
For a refrigerated crust: Place crust in the refrigerator for 30 minutes before filling.
For a baked crust with no-bake filling: Preheat oven to 350℉ and bake crust for 8-10 minutes.
To bake crust and filling together: Follow your pie recipe for baking instructions.

Notes

Measure first: Measure your graham cracker crumbs before adding the remaining ingredients. Too many crumbs will make your crust crumbly.
Storage: Graham cracker crust will keep for up to 3 days in the refrigerator or up to 3 months in the freezer.
Sugar variation: Granulated sugar can be substituted with brown sugar for a deeper, caramelized flavor.
Graham cracker variations: honey, cinnamon, or chocolate graham crackers work in this recipe. If graham crackers aren't sold in your country, ground digestive biscuits work as a substitute.

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