Food & Drink

Graham Cracker Pie Crust

Makes: one 9-inch single crust or four 5-inch single crusts

Prep time: 10 minutes • Bake time: 5 to 7 minutes • Total time: 20 minutes

From author Teeny Lamothe: There are some pies that traditionally require a graham cracker crumb crust, like Key lime and French silk. For a long time when a recipe called for a graham cracker crust, I just followed the recipe on the side of the box of graham crackers. But I’ve come to realize that with a little more graham and a little more butter, I’m able to make a slightly thicker crust that not only gives each slice a sturdier base but also makes for a delightful crunch.

1½ cups graham cracker crumbs (from 8 to 9 graham cracker sheets)
2 tablespoons granulated sugar
6 tablespoons (¾ stick) unsalted butter, melted

1. Preheat the oven to 350°F with a rack in the middle position.

2. Whisk together the graham cracker crumbs and the sugar in a medium bowl to combine. Pour the melted butter over the crumbs and mix with a spoon or a rubber spatula until the butter is evenly distributed. The graham mixture will be slightly darker and should clump easily when pressed together.

3. Spoon three quarters of the mixture into a 9-inch pie plate and, using your fingers, press the mixture up along the side of the plate until you have a ¼-inch-thick shell all the way around. Spoon the rest of the mixture into the center of the plate and press it to form the bottom of the shell, making sure the bottom and sides are joined.

4. Bake until the shell is slightly browned, 5 to 7 minutes. Remove it from the oven and let it cool on a rack before filling.

Note: To make the graham cracker crumbs, pulse the crackers in a food processor until they form very fine crumbs, or seal them in a large ziplock bag and crush them with a rolling pin or the palm of your hand.

With over 300 recipes from taberna owners and Michelin-starred chefs, farmers and fishermen, winemakers and bakers, Anya von Bremzen collects the best of Spanish cuisine.