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Perfect Graham Cracker Crust

Yield: 1 9-inch crust
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

Ingredients

  • 1 ½ cups (150-158 g) graham cracker crumbs (about 12-13 rectangle graham crackers) - see note
  • 3 tablespoons (40 g) brown sugar
  • 1 tablespoon (9 g) flour (see note)
  • 6 tablespoons (85 g) butter, melted (I use salted)

Instructions 

  • Preheat the oven to 350 degrees F.
  • Combine the graham crackers, sugar, and flour in a medium bowl. Stir to combine.
  • Add the butter and stir until the graham cracker crumbs are evenly moistened.
  • Scatter the crumbs across the bottom of a 9-inch pie plate. Use your fingers to lightly press the crumbs into an even layer on the bottom and up the sides of the pie plate.
  • Grab a 1/3- or 1/2-cup measuring cup and use the bottom of the measuring cup to press the crumbs into a tighter layer across the bottom and into the sides of the pie plate.
  • Bake the crust for 8-10 minutes until fragrant and set (don't let it brown too much).

Notes

Graham Cracker Crumbs: I highly recommend crushing graham crackers into crumbs for this recipe rather than using storebought graham cracker crumbs. Storebought crumbs are very fine (almost sandy) in texture and I think a homemade graham cracker crust is better with a bit more texture. I use about 13 rectangle graham crackers for the 1 1/2 cups crumbs called for in the recipe. 
Sugar: this crust is very lightly sweet. If you want it sweeter, add a couple more tablespoons sugar.
Flour: if you are not baking the crust, omit the flour from the recipe.