Graham Cracker Crust
This simple and versatile graham cracker crust is a classic for a reason. It's easy to make, requires just a few pantry staple ingredients, and can be used for a variety of pies.
This simple and versatile graham cracker crust is a classic for a reason. It's easy to make, requires just a few pantry staple ingredients, and can be used for a variety of pies.
- Carbohydrate 44.842115037886 g
- Cholesterol 183.018750078486 mg
- Fat 69.0448875296093 g
- Fiber 0 g
- Protein 0.723562500310293 g
- Saturated Fat 43.727010018752 g
- Serving Size 1 1 pie crust (130g)
- Sodium 490.320000210269 mg
- Sugar 44.842115037886 g
- Trans Fat 4.83339750207275 g
- Calories 784 calories
Step-by-step
- Mix graham cracker crumbs, sugar, melted butter or margarine, and cinnamon until well blended .
- Press mixture into an 8 or 9 inch pie plate.
- Bake at 375 degrees F (190 degrees C) for 7 minutes.
- Cool.
- If recipe calls for unbaked pie shell, just chill for about 1 hour.
Packing the crumb mixture firmly into the pie plate requires deliberate pressure; inadequate compaction causes the baked crust to crumble into loose sand upon slicing. Achieving structural integrity depends on distributing the melted butter evenly through the ground crumbs and sugar until the mixture resembles wet sand and holds its shape when squeezed in the palm. Substituting margarine for butter alters the moisture content and melting point, often yielding a greasier base that browns faster in the oven. Granulated white sugar provides both sweetness and a crystalline matrix that hardens upon cooling, acting as the primary glue alongside the milk solids in the butter. Brown sugar introduces molasses, adding moisture and a caramel flavor profile, but the extra liquid can make the crust soggy unless baked for an extra minute or two at 375 degrees Fahrenheit. Gluten-free graham-style cookies can replace standard crackers directly by volume, though binding agents like xanthan gum in those alternative wafers might require slightly less melted fat to prevent a heavy texture. Crushing the crackers uniformly ensures that large fragments do not create weak points where the crust will fracture during cutting. Baking the shell for precisely 7 minutes sets the starches and sugars without burning the honey notes inherent in the crackers. Allowing the crust to cool completely on a wire rack restores crispness before any filling is added. Scaling the ratios up for a larger nine-inch deep-dish plate requires an increase of roughly one-third more crumbs and fat to maintain thickness along the sloped sides.
