Baking Basics: Graham Cracker Crust
The base for all kinds of delicious treats, whether baked or chilled, a graham cracker crust is the perfect foundation for your dessert or brunch.
Servings 1 crust
Calories 912kcal
Ingredients
- 7 Whole Graham Crackers crushed into crumbs, about 1 ¼ cups
- 3 Tbsp Brown Sugar
- 4 Tbsp Melted Butter
Instructions
- In a medium bowl, combine the crushed graham crackers and brown sugar together. Mix in the melted butter until fully combined, and pieces stay pressed together when you pinch them between your fingers.
- Line an 8x8 or 9-inch round casserole dish or pie pan with parchment paper hanging over the edges, if desired. Press the graham cracker mixture into the bottom of the pan, creating an even layer, and up the sides as desired.
- To Bake the Crust: Preheat the oven to 400°F and bake for 10 minutes until the edges are golden.To Freeze the Crust: Place the pan in the freezer for at least ten minutes.
Notes
- Make ahead tips:
- If storing crust long term, I suggest making it in a disposable foil pan.
- To store a baked crust, let it cool fully to room temperature. Then, cover the top of the pan with foil and store in the fridge for 2-3 days or freeze for up to 3 months. Let thaw in the fridge for one day or bake from frozen. Then fill and bake according to filling instructions.
- To store a frozen or unbaked crust, cover the top of the pan with foil and freeze for up to 3 months. Use frozen, let thaw in the fridge for one day, or bake the crust for a baked filling.
- Adjustments:
- Use less brown sugar or a mix of brown and white sugar to change the balance of sweetness.
- Add up to 1/3 cup finely chopped nuts or cocoa powder.
- Try using different flavors of graham crackers, such as cinnamon or honey, or other crushed cookies and crackers.