Learn how to make the perfect Graham Cracker Pie Crust from scratch with these simple tips to prevent it from crumbling. Ideal for bake or no-bake pies, and easy to customize to match your favorite pie flavors.
We’ve tackled a regular doughy no-fail pie crust. We did an Oreo cookie crust.
And now, my Pie of the Month series is taking us into new crust territory, with this perfect graham cracker pie crust!
Graham cracker crusts are perfect for baked and no-bake pies alike. While the first things that come to mind are probably key lime pies and cheesecakes, the possibilities are endless! S’mores pie. Peanut butter pie. Strawberry icebox pie.
And of course, a new personal favorite pie, coming to you soon right here on Bunsen Burner Bakery!
While the technique is the same as an Oreo cookie crust, the ratio of ingredients is a little different.
We need more butter to make up for the lack of frosting. We’ll also add in a little sugar since graham crackers are nowhere near as sweet as chocolate sandwich cookies. And the best part of a graham cracker crust: customize it a little with a pinch of your favorite spices!
To make a delicious graham cracker pie crust, we need a few simple ingredients that are easily available at any grocery store. Here are the ingredients we need:
That’s it! With just four simple ingredients, we can make a delicious graham cracker pie crust that’s perfect for any pie filling.
First, start by crushing the graham crackers. The easiest way to do this is with a food processor or a blender, but you can also crush them by hand. Place the graham crackers in a large zip-top bag and crush them using a rolling pin or a heavy pan until the crumbs have a similar texture to sand.
Combine the graham cracker crumbs, melted butter, and sugar. Add a pinch of salt and any other spices, stirring well until all the crumbs are moistened.
Butter is actually the most important ingredient in this crust – not the graham crackers! Wondering why it’s so important? It’s time for my favorite subject… kitchen chemistry!
Kitchen Chemistry
Butter, or an alternative fat such as coconut oil, is crucial both as a binding agent and to prevent the crust from getting soggy. When butter is melted and mixed with the crumbs, it forms a lipid matrix that solidifies upon cooling, acting as a structural adhesive. This matrix keeps the crumbs compacted and stuck together, preventing the crust from falling apart. Once the filling is added, the fat also helps prevent a soggy crust, as fat is hydrophobic and repels any excess moisture from the filling away from the graham cracker crumbs.
Transfer the mixture to a 9-inch pie dish and use a flat-bottomed measuring cup or glass to press the crumbs evenly into the dish. If you are pre-baking the crust, bake it for 10-12 minutes, until the crust is slightly golden and puffs slightly. Allow the crust to cool before filling.
Adapting this graham cracker crust recipe to be vegan or gluten-free is easy!
For a gluten-free crust, use gluten-free graham crackers. The ratio of ingredients will be the same.
To make a vegan crust, substitute the butter with a vegan butter substitute or coconut oil. Melt the non-dairy butter or coconut oil and mix it into the graham cracker crumbs as described in the recipe. Ensure the graham crackers are also vegan, as some contain honey.
Did you know you can even make your graham cracker crust ahead of time? If you’re making one for a recipe, go ahead and make two and save the other for later!
If you will use the crust within a few days, wrap the crust tightly in plastic wrap to prevent the crust from becoming stale. Store it at room temperature for a few days or refrigerate it for up to a week.
You can also freeze the graham cracker pie crust for longer-term storage. Wrap the crust, pressed into the pan and pre-baked, in plastic wrap and then place it in a freezer-safe container or zip-top bag. When you’re ready to use the crust, remove it from the freezer and thaw it at room temperature. Once it’s thawed, fill it with your desired pie filling. A premade pie crust can be stored in the freezer for up to 3 months.
Learn how to make the perfect graham cracker pie crust from scratch with these simple tips to prevent it from crumbling.
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