Made with 3 simple ingredients, this Graham Cracker Crust is ten times better than the store-bought version. Make this easy and delicious crust for your next baking project!
In a medium bowl, stir together graham cracker crumbs, melted butter, and sugar.
Firmly press the mixture into the bottom and up the sides of a 9-inch pie pan.
Bake until aromatic and golden at edge, about 8-10 minutes. Set aside.
Notes
If you prefer brown sugar, you can swap it for white sugar.
If you want to make your graham cracker crumbs, you can run them through a food processor or simply crush them with a rolling pin. Just make sure there are no large chunks.
You really have to tightly pack the graham cracker crumbs, especially if you’re using the crust for a no-bake dessert. I find using a flat-bottomed measuring cup or glass cup really helps pack the crumbs down and leave you with a smooth surface.
If you run out of graham crackers, you can also use digestive biscuits.
Real butter is a must for this crust. Butter substitutes can lead to an oily crust.
To tell if the butter is fully mixed into the crumbs, grab a handful of the mixture and squeeze it. If it holds its shape, the crumbs are ready to be pressed into the pan.