Graham cracker crust is one of the easiest pie crusts to make, and a homemade crust beats the taste, texture, and appearance of a pre-made graham cracker store crust hands-down. You won’t be disappointed.

If you want to make ahead, the baked crust can be wrapped tightly and stored at room temperature or in the refrigerator for up to 2 days.

Graham Cracker Crust

Ingredients:

9 inch Graham Cracker Crust:

1½ cups Graham Cracker crumbs (about 11 full graham cracker sheets)

2 tablespoons granulated sugar

1/3 cup unsalted butter, melted

Directions:

Graham Cracker Crust:

1. Preheat oven to 350 degrees F.
   
   
2. In a medium mixing bowl, combine Graham Cracker crumbs, sugar, and melted butter. Stir until thoroughly mixed and mixture is crumbly.
   
   
3. Pour the graham cracker crumb mixture into a 9 inch pie pan. Using the back of a large spoon or the flat bottom of a measuring cup or drinking glass, press the crumb mixture firmly and evenly across the bottom and against the sides of the pie pan.
   
   
4. Bake 10 minutes. The edges may be just slightly browned, but you do not want the edges or crust to over-brown. Remove from oven.
   
   
5. The pie crust may be cooled completely on a wire cooling rack or used warm, according to the pie recipe.
   
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