1 and ½cups(150g) graham cracker crumbs110 or 11 full sheet graham crackers
5Tablespoons(72g) unsalted buttermelted
¼cup(50g) sugargranulated or firmly packed brown
Use a food processor or blender to process full graham crackers2 into a fine crumb.
Turn the processor or blender off, add the butter and sugar, then pulse a few times until everything is blended well. Alternatively, you can add the graham cracker crumbs to a bowl and mix the butter and sugar in with a large spatula. Mixture will be coarse and sandy.
Use your hands to press the mixture evenly into the bottom and slightly up the sides of a pie dish (this crust is enough for a 9" or 10" pan). Once it is evenly spread into the dish, use the bottom of a flat measuring cup to make the crust tight and compact in the dish. Crust will be thick.
For a baked dessert: pre-bake this crust per your recipe’s instructions. I typically pre-bake for 8-10 minutes at 350°F (177°C) or 10-12 minutes at 300°F (149°C). Allow to cool, then fill and continue with your recipe’s directions.
For a no-bake dessert: chill your pie crust for at least 2 hours before filling it. Chilling the crust before adding your no-bake filling will solidify the sugar/melted butter mixture.
To make ahead: this crust can be covered and kept in the refrigerator up to 3 days before using in a recipe. To store for longer, freeze the prepared crust in the pan for up to 3 months. Thaw in the refrigerator or at room temperature before using in your recipe.
Graham crackers: use any flavor you prefer-- I usually buy whatever is on sale or available. I also sometimes have pre-made graham cracker crumbs on hand and will use them. If you don't have graham crackers where you live, use 1 and ½ cups (150g) crushed digestive biscuits instead.
Crush the graham crackers: you can also crush graham crackers in a zip-top bag with a rolling pin or large spoon.
Other sizes: this recipe will fit nicely into an 8" or 9" square baking pan. Line the baking dish with foil before pressing the crust together. Use foil overhangs to lift the dessert out of the pan to serve.