Vintage Basics: Graham Cracker Crust
It’s simple. It’s delicious. It comes together in a jiffy. What could be better?
Though I added cinnamon to this crust recipe, you need not feel obligated to leave it in. The spice gives a nice flavour to a banana cream or pumpkin pie but it is not always necessary, especially with a pie using summer fruits.
If you can’t find pre-ground graham crackers, you can grind your own: every eight sheets of graham crackers yields one cup of crumbs when pulsed in a food processor.
Graham Cracker Crust (adapted from The Duncan Hines Dessert Book)
Makes 1-10 inch pie or tart
2 cups ground graham crackers
¼ cup granulated sugar
1 teaspoon ground cinnamon
Pinch of salt
8 to 10 tablespoons (½ cup to ½ cup, plus 2 tablespoons) unsalted butter, melted
Preheat oven to 350˚F. In a small saucepan over medium heat, melt the butter. Allow to cool slightly.
Whisk together graham cracker crumbs, sugar, cinnamon (if using) and salt. Pour most of butter over the crumbs and use your hands to moisten the crumbs. If the mixture firmly packs together when you squeeze a clump in your hand, you can press it into the pan. If not, add the rest of the butter, continue to mix and then press the mixture firmly into the pan.Bake crust for 10 to 15 minutes or until it takes on a slight golden color. Cool and use as needed.