- 1-1/2 cups crushed graham cracker crumbs (24 squares)
- 1/4 cup sugar
- 1/3 cup butter, melted
- In a small bowl, combine the crumbs and sugar; add butter and blend well. Press onto the bottom and up the sides of an ungreased 9-in. pie plate.
- Refrigerate for 30 minutes before filling, or bake at 375° for 8-10 minutes or until crust is lightly browned. Cool on a wire rack before filling. Yield: 1 pie crust (9 inches).
Originally published as Graham Cracker Crust in Test Kitchen Favorites 2004 2005, p277
Reviews for Homemade Graham Cracker Crust
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Reviewed Jul. 30, 2014
"I had another version of how to make this crust. This one is easy and fun to make!"
Reviewed Jul. 24, 2014
Reviewed Dec. 7, 2013
"Made this easy-to-make basic crust for a pumpkin chiffon pie. Doesn't get any better or easier!"
Reviewed Oct. 1, 2011
Reviewed Aug. 3, 2011
"Very Good, easy."