Graham Cracker Crust
Use this recipe to make our Summer Fruit Cream Pie.
- Yield: Makes one 9-inch 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
Preheat oven to 350 degrees. Pulse graham cracker crumbs, butter, sugar, and salt in a food processor until combined.
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.