Empty My Fridge
Graham Cracker Crust
Ingredients
- Graham cracker1
- Sugar¼ cups
- Butter · melted6 tbsp
Instructions
- Grind the full graham crackers into fine crumbs in a food processor or blender, or crush them in a zip-top bag with a rolling pin.
- Stir the crumbs, granulated sugar and melted butter together in a medium bowl until the mixture is thick, coarse and sandy, breaking up any large chunks.
- Press the mixture firmly but not too hard into an ungreased 8-, 9- or 10-inch pie dish, cake pan, springform pan or square pan, covering the bottom and sides until no loose crumbs remain. For a pie, run a spoon around the bottom corner to round it.
- For a baked dessert, pre-bake the crust at 350°F (177°C) for 10 minutes, or as your filling recipe says. For a no-bake dessert, cool the crust completely before filling, unless your filling recipe says otherwise.
Summarized from Sally's Baking Recipes's video. Watch it for the details.
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