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Under 30 Minutes

Easy Press-In Pie Crust

With graham crackers or chocolate or vanilla wafers, some butter, and a bit of salt and sugar, you can make an irresistible homemade piecrust -- no rolling required.

  • Prep:
  • Total Time:
  • Yield: Makes one 9-inch pie crust
Easy Press-In Pie Crust

Source: Everyday Food, November 2010


  • 6 ounces cookies (about 12 graham crackers, 46 vanilla wafers, or 30 chocolate wafers, such as Famous)
  • 3 tablespoons sugar
  • 1/4 teaspoon coarse salt
  • 5 tablespoons unsalted butter, melted


  1. Preheat oven to 350 degrees. In a food processor, pulse cookies until finely ground (you should have about 1 1/2 cups). Add sugar, salt, and butter and pulse until combined.

  2. Firmly press crumb mixture into bottom and up sides of a 9-inch pie plate. (If using a springform pan, press crumbs halfway up sides.) Bake until crust is dry and set, about 12 minutes. Let cool completely
    in plate on a wire rack before filling.

Cook's Note

Use a dry, flat-bottomed glass or your fingers to press crumbs into the pie plate, forming a firm layer.

Reviews (6)

  • cybele pauli 23 Nov, 2012

    I made this for the Black Bottom Pie, I used about six packages of the Oreo 100 calorie snack wafers. The crust was totally solid and didn't crumble at all when served. Excellent recipe.

  • raytaylor1459 16 Jun, 2012

    This was super easy to make. I made the chocolate black bottom pie with this crust. I love when you are eating it you taste a course piece of salt which was really good. I didn't have problems with the crust falling like the others. It actually held up really well when I served it. (I was expecting it to fall apart)

  • homestar 24 Nov, 2011

    This truly was easy. Throw all of the ingredients together in the food processor and instant delicious. Bonus: it smells delectable while it's cooking.

  • sdmbh 23 Nov, 2011

    I made this with Mi-Del Gluten free gingersnaps for a Thanksgiving pumpkin pie. The 30g serving size X 6 is about the 6oz. called for in this recipe - 30 cookies crushed. I threw in a couple of extras that were broken. Looks beautiful in the 9" glass pie dish - so far so good. I had no problems with the crust falling, probably because the slanted pie plate is easier to work with than a straight-sided spring-form pan. I may try a creamier pumpkin cheese cake filling, we'll see...

  • mhelman 19 Nov, 2011

    I made this for the Maple Cheesecake with Roasted Pears. After 12 minutes in the oven I took the crust out and the sides had fallen down into the bottom of the pan. I just used a flat bottomed glass to push the sides back up. It started coming apart a bit but hopefully it will be strong enough to hold the cheesecake filling...fingers crossed!

  • esterosa 24 Nov, 2010

    I made this for the Maple Cheesecake with Roasted Pears and 6oz. of cookies were not nearly enough for my springform pan. I used all 9 oz. and adjusted the recipe accordingly. It might have been the recipe or my inexperience but the walls separated from the bottom after baking the crust so I had to doctor it a bit.

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