Graham Cracker Crust
Ingredients
Cook's Illustrated Version
Nabisco Box Recipe
All Recipes Version
Bobby Flay's Version
Instructions
- 1
Preheat oven to 325°F, 350°F, or 375°F depending on the recipe variation you choose.
- 2
In a food processor, process graham crackers until finely ground. One cellophane pack (9 crackers) yields approximately 1 cup of crumbs.
- 3
Add butter and sugar to the processor and pulse until the mixture clumps together.
- 4
Press the crumb mixture into the bottom of a 9-inch pie plate and up the sides.
- 5
Use a flat-bottom ramekin or measuring cup to flatten the bottom and press firmly against the sides for an even crust.
- 6
Bake for 8-18 minutes (depending on temperature and recipe version), then let cool completely before filling.
💡 Cook's Notes
**Optional:** Add a sprinkle of cinnamon to any version. **Tip:** Lightly spray the pie plate with cooking spray before pressing in the crust for easier slice removal. **Caution:** Do not add water to these recipes—it causes the crust to rise like bread. Also avoid overbaking, which makes the crust too hard. **Butter warning:** High quantities of butter (especially rich Irish butter) can make the crust wet and cause it to rise and lose its shape, resulting in a harder, oilier texture. Consider using less butter or substituting some with coconut oil.
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