Here’s a quick and easy recipe for a graham cracker crust! You can also replace these crackers with chocolate cookies, gingersnaps, or vanilla wafers if you’re feeling adventurous!
Ingredients for crust:
- Just over half of a 14 oz box of graham crackers
- 1 stick of butter (melted)
- 2tbs Sugar
- pinch of sea salt
Steps for the crust:
- First, I took the graham crackers and broke them up.
- Next, I put them all in a ziplock bag (make sure to use a larger one, honestly the teeny bags I used, really added some time and frustration onto my afternoon).
- Alternate option- pulse a couple of times in a food processor!
- I used a rolling pin and just rolled out all my aggressions on those crackers!
- I made sure to break them up into as small of pieces as I could. There’s a lot that you can get by with, I had some decently large chunks left over in mine. The point is to get a relatively decent consistency.
- Go ahead and preheat the oven to 350 degrees.
- I added the butter, sugar, and salt into a bowl. I mix up until you have a pretty even consistency.
- From there, put I pressed it into the pie plate with a relatively thick layer on the bottom and around the sides.
- Go ahead and bake the crust for 10 minutes. Let it sit and completely cool.
Pie Crust should have been my first post considering the title of this blog is the lists of ingredients I use! But at long last, here’s a stand-alone recipe for my favorite crust!
- 1 1/4 cups all-purpose flour
- 8 tablespoons (1 stick) cold unsalted butter, cut into pieces
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 2 tablespoons ice water (more if needed)
I used to use a pastry blender, which is amazing! However, I could never get the texture that I wanted and usually didn’t have a lot of time to spare for it, so I ended up getting a food processor and use that instead.
- Pulse the flour, sugar, and salt together until you get a good mix
- Add in the butter and pulse again until you get a coarse meal with no large chunks remaining
- Add in the ice water- it MUST be ice water to get the right consistency- and pulse until the dough can hold together when you squeeze it
- Roll dough into a large ball and place on a floured surface
- With a rolling pin, roll out ball until it is 3/4″ thick
- Wrap tightly in plastic for at least an hour (I usually keep it refrigerated overnight or throughout the workday)
- Roll out dough into a 14″ circle on parchment paper
- Place into pie pan, press down into the bottom, and cut off excess so that the edge has a 1″ overhang
- Fold overhang under itself, press together, create scalloped edge with forefingers and thumb
- Refrigerate again (at least 1 hour)
- If you’re needing 2 crusts, just double the recipe then in step 4, split into 2 separate balls
- Bake according to recipe
- When filling crust, it helps to prebake at 375 degrees for 10-15 minutes depending on recipe and filling
- For savory recipes, keep the sugar and salt at the same level, it adds a nice contrast
- For sweet recipes, depending on your tastebuds (personally, I am highly sensitive to sodium so a little salt goes a long way with me), you can replace the salt by doubling up on the sugar!