Use this recipe to make our Summer Fruit Cream Pie.

Martha Stewart Living, June 2008

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Read the full recipe after the video.

Recipe Summary

Yield:
Makes one 9-inch crust
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

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Reviews (5)

410 Ratings
  • 5 star values: 87
  • 4 star values: 98
  • 3 star values: 138
  • 2 star values: 62
  • 1 star values: 25
Rating: Unrated
06/04/2016
I made this exactly as instructed and it completely fell apart and crumble never formed into a "crust". I thought this site would be a great place for a beginner to start and it made me feel like a complete failure. I will never trust or visit this site again.
Rating: Unrated
08/05/2015
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.
Rating: 1 stars
12/13/2014
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.
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Rating: Unrated
08/19/2013
My crust sunk to the bottom of the pan! It looked like too much butter! My beautiful pie crust is ruined!
Rating: Unrated
10/12/2010
Simple and delicious! I used Trader Joe's cinnamon grahams.
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