Homemade Graham Cracker Pie Crust



click through the slides for directions or click below to get the full recipe.

8 sheets Graham Crackers - for the best crust use a  regular graham cracker, the coated or cinnamon varieties make an overly  sweet and artificial tasting crust. 3 tbsp Butter -  unsalted if you have it, otherwise salted is okay to use. The butter  acts as the glue that holds the crust together so don;t skimp on this  ingredient. 1 tbsp Sugar - Use Granulated sugar, you can also  use a combination of white granulated and brown sugar.

Break up the graham crackers and place in a Ziploc bag. Use a rolling pin to smash and roll into a fine crumb.  Alternately you can use a food processor to pulverize the graham crackers.

Add the sugar, butter and graham cracker crumbs to a medium size bowl.

Use a spatula to mix until all the graham cracker crumbs are moist.

Transfer the crumbs to a springform or pie pan. Use the bottom of a glass to tap down the crumbs until they are nice and compacted.  Refrigerate for about an hour before filling.  If baking, bake for 5-6 minutes at 350°

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