Graham Cracker Crust
Mix graham cracker crumbs, sugar, melted butter, and cinnamon. Press into a pie plate and bake at 375°F for 7 minutes.
Mix graham cracker crumbs, sugar, melted butter, and cinnamon. Press into a pie plate and bake at 375°F for 7 minutes.
- Carbohydrate 5.60526437973575 g
- Cholesterol 22.8773437598108 mg
- Fat 8.63061094120116 g
- Fiber 0 g
- Protein 0.0904453125387867 g
- Saturated Fat 5.46587625234399 g
- Serving Size 1 1 Serving (16g)
- Sodium 61.2900000262837 mg
- Sugar 5.60526437973575 g
- Trans Fat 0.604174687759094 g
- Calories 98 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.
Achieving a cohesive graham cracker crust relies entirely on coating every dry crumb with fat before baking at 375 degrees Fahrenheit for seven minutes. Using packaged crumbs introduces a uniform, commercially dried particle size that absorbs melted butter at a predictable rate, whereas crushing whole crackers manually yields irregular fragments requiring careful manual mixing to prevent dry patches. When swapping commercial crumbs for whole crackers processed at home, maintain the standard ratio of one and one-half cups of crumbs to six tablespoons of melted butter while monitoring for a texture resembling damp sand.
Equipment choices dictate structural integrity when pressing the mixture into an eight- or nine-inch pie plate. Applying even downward pressure using the flat bottom of a measuring cup ensures the walls and base compress uniformly without crumbling upon slicing.
Chilling the unbaked shell for one hour offers a viable alternative to the oven method when custard fillings require raw foundations. Storing the baked crust at room temperature for up to two days preserves crispness better than refrigeration, which introduces humidity that softens the structure.
