Isn’t it easier to buy a graham cracker crust than to just make one? Yes, it is, but also, no, it barely takes 5 minutes to make one, and the homemade one turns out crunchier. So next time you’re thinking of making a pie, try making the crust at home and notice the difference. Those extra 5-10 minutes will be well worth it. You can even store unbaked pie crusts in your freezer for months, so it’s easy to prep ahead.
- 12 full-size graham crackers (about 6 1/2 ounces)
- 1/4 cup (2 ounces) sugar, optional
- 1/2 teaspoon cinnamon, optional (I didn’t add any because I bought cinnamon-flavored graham crackers)
- 6 tablespoons (3 ounces) butter
- 1/4 cup (2 ounces) water, optional
1. Crumble the Graham Crackers: Place all the crackers in a plastic bag and crush with a rolling pin until broken into fine crumbs. You should end up with about 2 cups total of graham cracker crumbs. (I just crushed them in a plastic bag- super easy!)
2. Combine with Butter: Transfer the graham crackers to a bowl. Melt the butter and pour over the graham crackers. Stir until the crumbs are evenly coated and look wet. The crumbs should hold together in a clump if you press them in your fist; if not, add water a tablespoon at a time until this happens.
3. Press into a Pie Pan: Pour the crumbs into a 9-inch pie pan and press them evenly along the bottoms and sides.
4. Bake the Crust: I haven’t baked many pies, but from what I read/see, it appears that pre-baking your crust for around 5-10 minutes without the filling ensures that the pie crust gets set and does not mess with the filling. I did end up pre-baking it for 5-7 minutes and then later when I baked it with the filling, it came out perfect.
5. Let cool, pour filling – Once it has been pre-baked and has acquired a slight brown color, let it cool completely before putting in the filling. Bake according to pie instructions.
Wondering how to make a pie crust with flour instead of graham crackers? Click here for step-by-step instructions!