Easy Homemade Graham Cracker Crust
A buttery, crisp graham cracker crust that’s sturdy yet easy to make. Perfect for cheesecakes, pies, and tarts—simply mix, press, chill, and bake for 10–12 minutes until golden.
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Ingredients
- 200g (2 cups) graham cracker crumbs can also other cookies like Biscoff and Digestives, see notes
- 95g (7 Tbsps) melted, unsalted butter *melt the butter before measuring it
- 25g (2 Tbsps) granulated sugar
Instructions
- Preheat the oven to 350°F (177°C). *This recipe makes enough for an 8-inch or 9-inch pie crust, or a slightly thinner 10-inch pie crust. This crust works best on a removable bottom 9-inch tart pan as the fluted sides (as you see in the photo) makes a nice pattern. Ceramic is okay too, but please do not use a non-stick, metal pie pan as the non stick coating makes the crust slide down.
- To make the crust, In a medium bowl, stir together the graham cracker crumbs, melted butter, and sugar. The mixture should look like wet sand, but not be overly wet. Since some graham crackers absorb butter differently, adjust slightly if needed—add a touch more butter if too dry, or a sprinkle of crumbs if too wet.200g (2 cups) graham cracker crumbs, 95g (7 Tbsps) melted, unsalted butter, 25g (2 Tbsps) granulated sugar
- Scoop about 160 g of the crumb mixture into your pan to form the sides of the crust. Gently pat the crumbs along the edges, then use a straight-sided measuring cup or drinking glass to press them firmly and evenly against the pan. Pack the crumbs tightly so the sides are compact, and use your fingers or thumb on the opposite hand to keep the top edge neat and even.
- Add the remaining crumb mixture to the pan and spread it evenly across the bottom. Press it down firmly with your flat tool of choice to compact the base. Be sure the bottom and sides connect seamlessly—use your fingers if needed to press and seal the join so the crust is sturdy and well-formed.
- Chill for clean edges. Refrigerate the crust for 10 minutes before baking. This step helps the butter firm up so the crust is less likely to crumble or slide down the sides in the oven.
- Bake at 350°F (177°C) for 10 minutes, until lightly fragrant and just beginning to deepen in color. If you’re making a no-bake pie - like this Bannofee Pie, extend the bake time by 2–3 minutes until the crust is a deep golden color. For pies where the crust will bake again with the filling, remove it from the oven once it’s lightly golden, since it will continue to bake along with the filling.
- Use immediately in recipe, or store in the fridge until ready to use.
Notes
- Cracker alternatives – Swap graham crackers with digestive biscuits or Biscoff cookies for a different flavor.
- Measure butter after melting – Always melt first, then measure for accuracy.
- Adjust as needed – Not all graham crackers absorb butter the same way. Aim for a wet-sand consistency—moist enough to hold when squeezed, but not so wet that the crust becomes greasy or heavy.
- Test the mix – When you press some crumbs together, they should clump and hold their shape. If too dry, add a little more butter; if too wet, sprinkle in more crumbs.
- Make ahead – Bake, cool completely, then cover tightly. Store at room temperature for 2 days, in the fridge for up to 5 days.
Servings: 1 pie crust
