Best Graham Crumb Crust Recipe

Homemade Crust with Cracker Crumbs

Peach-Depot.com has the best graham crumb crust recipe!

This recipe makes a crust that is not too crumbly, and not too hard!

Just a perfect crust made with graham wafer crumbs or crushed graham wafer crackers.

This recipe can be used for making for pies, bars or squares.

This graham crumb crust recipe fits into an 8" or a 9" square baking dish, or a regular size pie dish.

If you are using a deep-dish pie dish I would make 1 1/2 times this crust recipe. If you are using an oblong 9" x 13" size baking dish DOUBLE this crumb crust recipe so that the crust will not be too thin.

If you have graham crackers, not "crumbs", you will need to crush them first. Place the crackers in a plastic bag, and then roll a rolling pin over them, or use a blender or food processor to crush to crackers.

Note - It is important than the butter is warmed only until it is just melted, not over-heated or bubbling. 

Also, when patting the crumb mixture into the pie dish, do not pat it down too hard, just enough to get it into shape. This will help to avoid the graham crumb crust from getting too hard.

I find that "name" brand graham cracker crumbs and non "name" brands of crumbs work equally well. 

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Ingredients

1 1/4 cups graham cracker crumbs
1/4 cup granulated sugar
1/4 cup **melted butter or margarine 

Directions

In a medium size bowl, combine the graham cracker crumbs and the sugar.

Add the melted butter and gently stir with a fork, until the melted butter is combined with the crumbs and the sugar.

Gently press the crumb mixture into the bottom and sides of a pie dish or the bottom only of a square baking dish. 

Bake crumb crust at 375° F for about 8 - 10 minutes, then cool. DO NOT OVERBAKE.

Note - if making a crumb crust 1 1/2 times the crumb crust for a deep dish pie dish, the crumb crust will need to bake for about 12 - 14 minutes.

If making a double batch of the crumb crust for an oblong 9" x 13" baking dish, adjust the baking time accordingly (about 10 - 12 min).

Allow crust to cool before adding pie filling, unless the recipe instructs otherwise. 

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