Graham Cracker Crust
Instructions:
Graham cracker crusts, traditional for cheesecakes and
good for cream or meringue pies, are often prebaked. You
can use roughly the same proportions and techniques for
any cookie crumb crust; see the variation. If you need a
larger crust—or like a thick crust—just increase the
ingredients proportionally. To crumble the cookies, put
them in a plastic bag, seal, then roll over the bag as necessary
with a rolling pin. Or just break the crackers into
the container of a food processor and process until crumbly.
(Or buy graham cracker crumbs!)
3 tablespoons sugar
6 ounces broken graham crackers, about 11/2 cups
4 tablespoons (1/2 stick) unsalted butter, melted, plus more as needed
MAKES: Enough for an 8- to 10-inch single-crust pie
TIME: 20 minutes
- Combine the sugar with the graham cracker crumbs in a bowl or food processor. Slowly add the butter, stirring or processing until well blended. If the crumbs aren’t all moistened, add a little bit more. Press the crumbs into the bottom and sides of a 9-inch pie plate.
- To prebake, heat the oven to 350 F. Bake the crust for 8 to 10 minutes, just until it begins to brown. Cool on a rack before filling; the crust will harden as it cools.
- Gingersnap or Other Cookie Crumb Crust.
- Nearly any cookies work here: Reduce the butter by 1 or 2 tablespoons, depending on how buttery the cookies are, and likewise reduce the sugar a bit if they’re sweet. Substitute gingersnaps, vanilla or chocolate wafers, or any crisp cookies for the graham crackers.