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Graham Cracker Crust

  • Yield: Makes one 9-inch crust
Graham Cracker Crust

Source: Martha Stewart Living, June 2008


  • 6 1/2 ounces graham crackers (12 crackers), finely ground (1 1/2 cups)
  • 2 1/2 ounces (5 tablespoons) unsalted butter, melted
  • 1/4 cup sugar
  • 1/3 teaspoon salt


  1. Preheat oven to 350 degrees. Pulse graham cracker crumbs, butter, sugar, and salt in a food processor until combined.

  2. Firmly press crumb mixture into bottom and up sides of a 9-inch pie dish. Bake until crust is fragrant and edges are golden, 12 to 14 minutes. Let cool completely on a wire rack.

Reviews (4)

  • tomm 5 Aug, 2015

    For those that had the problems, did you stir your butter right before pulsing? ... another snafu is to pulse too much, yet from other things where it mattered unmixed most of it is clarified a guess.

  • kevin 13 Dec, 2014

    I tried this exactly as written. Baked the crust, looked beautiful. Let it cool on a wire rack. Tried to dish my filling onto it and it immediately broke up into crumbs. I believe this recipe doesn't have enough butter.

  • zoeker1020 19 Aug, 2013

    My crust sunk to the bottom of the pan! It looked like too much butter! My beautiful pie crust is ruined!

  • nicoleeliz 12 Oct, 2010

    Simple and delicious! I used Trader Joe's cinnamon grahams.

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