Spare Spoons Kitchen
Graham Cracker
Crust
A press-in crust that comes together in 5 minutes — no rolling, no chilling. Bake it for a set, crisp crust or leave it unbaked for no-bake pies and cheesecakes.
Ingredients
Easier, if you like
- Store-bought: Keebler Ready Crust Graham Cracker Crust (9-inch, baking aisle, about $2.50 each) is excellent — the crust is pre-baked and ready to fill. For recipes calling for two crusts, you need two boxes. This is the right call for Betty's Strawberry Pies.
- Skip crushing: Honey Maid Graham Cracker Crumbs (13.5 oz box, baking aisle) gives you pre-crushed crumbs — one box = one crust.
Method
Cook's notes
No food processor needed. Put the graham crackers in a zip-top bag and roll with a rolling pin — takes about 60 seconds. Or buy Honey Maid Graham Cracker Crumbs (box, baking aisle) and skip the crushing entirely.
Baked vs. unbaked: baked holds up better when sliced and travels cleaner. Unbaked is softer and more crumbly — fine for refrigerator pies you're serving at home.
Scaling up for two pies (like Betty's Strawberry Pies): double everything. Press half into each pie plate.
Freeze the unbaked crust for up to 3 months — press into the pan, wrap tightly, freeze. No thawing needed before baking.
Easily made gluten-free or vegan
Gluten-free: use Kinnikinnick S'moreables Graham Style Crackers (gluten-free, baking/health aisle), crushed the same way. Same ratio.
Vegan / dairy-free: use melted coconut oil or vegan butter (Miyoko's) in place of butter, same quantity.
Chocolate crust: swap half the graham crumbs for crushed Oreos (filling removed) — reduce butter by 1 tbsp since Oreos have more fat.