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Graham Cracker Crust for Pie Recipe

Graham cracker crust for pie is easy to make and pairs deliciously with all types of sweet pie. Once you learn to make it yourself you can say goodbye to store-bought crust forever!   

Course Dessert
Cuisine Any
Keyword Graham Cracker Crust, Pie Crust
Prep Time 20 minutes
Cook Time 9 minutes
Total Time 24 minutes
Servings 8
Calories 148 kcal


Equipment needed

  • 1 9" Pie plate
  • 1 Baking sheet
  • 1 small Microwave safe bowl
  • 1 medium Mixing bowl
  • 1 Fork
  • 1 flat-bottomed Cup, glass or pastry tamper


  • 1 1/2 Cup Graham Cracker Crumbs (127.5 grams)
  • 1/4 Cup Sugar (50 grams)
  • 1/3 Cup Butter (76 grams)


  1. Preheat oven to 375°F.  Arrange the rack to the center of the oven. 

Make graham cracker crumb mixture.

  1. Mix graham cracker crumbs and sugar together in a medium sized mixing bowl. 

  2. Melt butter for around 30 seconds in a microwave-safe container. Listen carefully for sizzling sound. Butter will spatter and pop when it starts melting, cover loosely to keep a clean microwave.

  3. Pour melted butter over graham cracker mixture. Stir and mash together with a fork until all of the butter is incorporated and the crumbs are moist, like wet sand. If there are any big clumps, smash them out. 

Form graham cracker crust.

  1. Pour moistened crumb mixture into center of the pie plate. Use flat-bottomed device to start compacting crumbs and forming them to the pie plate. 

  2. Work from the center of the pie plate towards the edges of the plate. Press the crumb mixture to the sides of the pan, allowing any excess to fall over the side. The goal is to get an even layer of crumbs with no thick or thin spots. 

  3. Check the crust for holes and clean up around the rim of the pie plate before baking. 

  4. Bake at 375°F for 8-10 minutes until crust is lightly browned around the edges. Allow cooling before filling. 

Recipe Notes

If the crust bubbles up or slumps down the sides of pie plate during baking, press the crumbs gently back into place before the crust cools.