How to Make Graham Cracker Crust

Homemade graham cracker crust in an Emile Henry pie dish for pies, cheesecakes, and more.

5 from 1 vote

Learn How to Make Graham Cracker Crust with just 3 ingredients and a few easy steps. It's fresher and tastes so much better than store-bought! Whip up this crust and make your favorite pie, crumble, or cheesecake.

Prep Time5

Cook Time10

Total Time15

Course: Desserts, Sweets

Cuisine: American

Diet: Vegetarian

Servings: 8-10 inch pie

Calories: 1407kcal

Author: Kathleen Higashiyama

Equipment

Ingredients

12 graham crackers or 1 ½ cups graham cracker crumbs
2 tablespoon granulated sugar
6 tablespoon butter or dairy-free butter melted

Instructions

Make crust - Add graham crackers to a food processor and pulse until it forms a sandy texture. Transfer to a mixing bowl and add sugar and melted butter. Stir the mixture with a silicone spatula or a fork until the crumbs are coated and moist. Transfer to a pie dish and use the bottom and sides of a measuring cup and your fingers to gently press the crumbs to make an even layer on the bottom and sides of the pie dish.
12 graham crackers or 1 ½ cups graham cracker crumbs, 2 tablespoon granulated sugar, 6 tablespoon butter or dairy-free butter
Bake crust - Bake the crust on the middle rack at 350°F for 8-10 minutes. Remove from the oven and use for a baked dessert or allow to cool for a no-bake dessert.

Video

Notes

Top Tips

Gently press the crust into the pie pan. If you overpack it, it can make the crust hard instead of delicate.
Pour the graham cracker mixture in the center of the pan and spread it out to the edges to make the crust have an even thickness.
Use unsalted butter for better control over the saltiness of the crust.
Mix the crushed graham crackers and any other ingredients thoroughly to ensure an even distribution of flavors and textures.

Storage

You can make this pie crust ahead of time then use it within it 3 days. Just refrigerate it in plastic wrap or an air-tight container. You can also freeze it for up to 2 months.

Nutrition