Do you love pie but stress about the crust?
Welcome to a very large club.
Homemade pies aren’t just for those people who were born with the domestic gene.
Sally Vargas
This graham cracker crust is buttery, crunchy, and a cinch to make.
This recipe is your first lesson on Day One of Pie School.
Just crush some graham crackersyou can do that, right?
Sally Vargas
In the words of the famous Ina Garten, how easy is that?
Topped with whipped cream, you look like a genius when you pull one out of the freezer.
Then there arekey lime pies,lemon icebox pies(pictured above!
Sally Vargas
So many pies, so little time!
Ditto for orange zest, lemon zest and, of course, lets not forget vanilla extract.
Baked or Unbaked Graham Cracker Crust?
Sally Vargas
This crust will work either way.
This is especially useful for pies that don’t require baking but, instead, chilling.
It will just have an extra toasty flavor!
Sally Vargas
More Tips for Easy Graham Cracker Crusts
These Pies and Cheesecakes Love Graham Cracker Crusts!
It also keeps the crust from getting soggy.
Just be sure to double-check the sides are high enough to hold the filling.
Sally Vargas
Can Graham Cracker Crusts Be Frozen for Later?
Sure, you’ve got the option to freeze your graham cracker crust for future use.
We recommend baking it first so that it holds its shape better during storage.
Sally Vargas
And it’s easier to use for your pies and cheesecakes when the crust is already cooked.
Just be sure to cool it completely before freezing.
A frozen graham cracker crust that is well wrapped will keep in the freezer for up to three months.
Sally Vargas
you might also store your crust in the refrigerator for up to three days.
Set a rack in the middle position.
In a food processor, pulse the graham crackers until finely ground.
You should have about 1 1/2 cups.
By hand: Enclose the broken graham crackers in a heavy-duty plastic freezer bag.
Spread the crumbs evenly over the bottom of the pie pan.
Cover a dry measuring cup with plastic wrap (to keep it from sticking to the crumbs).
Gently re-press the crumbs into the pan to make them even and compact, starting with the sides first.
Tamp down the crumbs on the bottom so the crumbs are even and compact.
Instead, place the assembled crust in the freezer for 15 minutes to allow the butter to become firm.
Remove and fill according to recipe directions.
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