Graham Cracker Pie Crust

I always avoided pies/cakes that called for graham cracker crusts. Something just seemed not right about buying graham crackers, mushing them up, and pressing it into a pie pan. Sort of like how I don’t like to buy pre-made pie crusts (maybe I’m neurotic?). So imagine my delight when happened upon a better way to make a graham cracker batter (and crust) from scratch!

The common mush-up-the-store-bought-graham-cracker method is pretty tough to compete with when it comes to difficulty, but this is also quite easy (much easier than a pâte brisée, so breathe easy!) and need I say that it tastes better? Plus, if you have leftover batter after you line your pie pans, you can just roll it out and make graham crackers! Its a piece of cake…er, easy as pie…crust. Yea, onto the recipe.

  • 1 cup (2 sticks) butter
  • 1/4 cup dark brown sugar
  • 1/4 cup sugar
  • 1/4 cup honey
  • 2 cups all purpose flour
  • 1/2 cup whole wheat flour
  • 1 tsp salt
  • 1/2 tsp ground cinnamon

This makes two pie crusts

Let the butter come to room temperature (figure 30-60 minutes out of the fridge).

In a large bowl, mix both kinds of flour, salt, and cinnamon.

Then, in the bowl of a stand mixer, cream the butter until smooth. Once it is, add in both kinds of sugar and keep mixing until it all blends together well, after which, you should add in the honey until well mixed.

Add about half of the dry mixture into the butter mix, mixing until fully combined, after which, you should add the remaining dry mix, continuing the mix until this is all fully incorporated. Scrape the sides of the bowl down to get everything in there if you need to.

Lay out some plastic wrap and transfer your dough onto it. Make an effort to flatten it out into a disk, but don’t worry about making it super thin yet. It might be a little tacky, so just do the best you can. Wrap this up tightly and transfer to the fridge for at least an hour so that the dough can firm up.

When you come back to the dough, set it out on your countertop. Normally, you should work on a lightly floured surface, blah blah, but I found something that I think is tremendously easier and cleaner. Keep the dough on top of the plastic wrap. Lightly dust the exposed surface of the dough with some flour and put another piece of plastic wrap on top of it (so you have a plastic wrap, dough, plastic wrap sandwich). Now, roll it out to be as thin as you can manage (like 1/8 inch thick) with your rolling pin–no sticking!

Remove the top layer of plastic wrap. Put your pie pan upside down on top of the rolled out dough and with a sharp knife, cut out a circle about 1 inch wider than the widest part of your pie pan. Move the excess dough out of your way.

Now, with your pie pan still upside down on top of the dough, carefully, lift your circle of dough and pan using the bottom layer of plastic wrap (woo hoo, no dough breaking in half!). Carefully flip this all over so the whole thing is right side up, peel off the plastic, and gently slide the dough into the pan so that it fits it nicely. Is that a perfect fit, or what? No pressing, no cracks, no tears, and no flour all over the countertop.

Trim any excess off the lip of your pan with a sharp knife and clean it up as necessary to look pretty.

If you have excess dough, simply form another ball and roll it out again to make another crust (or graham crackers!).

As for cooking the crust, you’ll usually want to prebake this before you put whatever pie filling inside. This means refrigerating briefly (5 minutes or so after all of this handling the dough), pricking the crust all over with a fork (or it will bubble and burst in the oven), and cooking in a 325°F oven for about 18 minutes. Let it cool on a rack and then you can move on to the rest of your dessert, whatever it may be (you’ll see mine soon enough)!

Enjoy!

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33 Responses to “Graham Cracker Pie Crust”

  1. Lydia (The Perfect Pantry) Says:

    Great crust (dough?) technique — I use a similar parchment paper “sandwich” to roll out cookie dough. Can’t wait to see what filling you’ve put into this.

  2. kittie Says:

    Thank you thank you thank you!!!

    We can’t easily get graham crackers here in the UK – finally I’ll be able to try one of these blasted gc pie crusts I’ve heard so much about!!

    Woop!

  3. noble pig Says:

    How cool, I never thought of doing this but I still love the graham cracker crust too.

  4. Raquel Says:

    Hmm, I never woulda thunk of it! Great idea!

  5. Judy Says:

    Great recipe! Graham Crackers have high fructose corn syrup in them so I won’t use it. This is a great alternative for me!!!

  6. Ivy Says:

    Mike, thank you as well. We do not get the Graham Crackers in Greece as well, so I am thrilled about this recipe. I also do this technique with the cling film, especially for my meat pie which is something like puff pastry.

  7. pam Says:

    This is great!!!

  8. grace Says:

    confession: graham cracker crusts made with pounded graham crackers (preferably cinnamon) and butter are my absolute favorite. there’s just something about that taste that i find irresistible. next time i’m in a pie-mood, i’ll give your recipe a shot, but i’m not making any promises! :)

  9. cakewardrobe Says:

    Graham cracker crust seeems like such a hassle to make, but it’s fun and easy as you’ve perfectly demonstrated here! Fun cause I love to punch the crap out of the cookies when I’m mad (even though I have a food processor at home.. Shh that’s a secret.

  10. Mansi Says:

    that does sound like a neat idea Mike! and as you said, it IS easy! thanks for sharing, I can finally make pie crusts at hoem now:)

    btw, if you are cooking anything healthy this week, make sure its vegetarian so you can send it to my event :) or better yet, make a healthier dessert!!:D

  11. Mansi Says:

    oh, and btw, I like your new site look!:)

  12. Helene Says:

    I love Graham cracker crust. So this is going to be fun trying this recipe and see how everyone react. Looks really good.

  13. Kevin Says:

    That pie crust sounds good. I have not had much luck with pie crusts so far.

  14. the caked crusader Says:

    I’ve never seen graham crackers in the uk so will use this recipe – thanks

    I always roll pastry out between two sheets of baking paper and never need any extra flour. So much simpler and cleaner!

  15. sunita Says:

    Mike,
    Thank you so much for this recipe :-)

    …love the new look of ‘Mike’s table’ :-)

  16. Gina Says:

    Oooh, my kids love graham crackers and I’d much rather make them in order to have some control over the quality. Thanks!!!

  17. Sandie (Inn Cuisine) Says:

    Mike, this crust looks fantastic! Not that I mind graham cracker crusts of any variety, but the crust in the first photo makes my mouth water. I agree with Lydia…I cannot wait to see what you’re going to fill this with!

  18. Peanut Butter Torte from Mike's Table Says:

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  19. Deb Says:

    The addition of cinnamon is a great idea!

  20. Joanne at frutto della passione Says:

    There are NO Graham Crackers in Italy. None. Zip. Zilch. You have saved the lives of countless expats who will no longer have to smuggle them everytime they travel home!

  21. cindy Says:

    this is a good thing to know, since i never have graham crackers in the house!

  22. Blueberry Rhubarb Cream Tart from Mike's Table Says:

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    [...] delicious dessert was inspired by the very artistic stylings of the Zen Man. I started from my base graham cracker crust recipe, but tweaked it to highlight rosemary rather than the cinnamon that I include in the usual base [...]

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  26. Lisa Says:

    I just started making cheesecakes to sell and it’s next to IMPOSSIBLE to get the traditional gc crust to look as professional as a store bought one which sucks when everything else about the cheesecake looks and tastes top notch! Then of course there’s the fact that we only have graham cracker crumbs sold in Barbados at a PREMIUM price so again, you rock!!!!

  27. Banoffee from Mike's Table Says:

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  28. Adelina Says:

    Thanks so much for sharing and for posting this home-made graham cracker pie crust! I truly want to try this out since I’ll be baking a cheesecake for a friend of mine in the next few weeks! I also really dislike the graham cracker crust that many cheesecake recipes out there have instructed. I dislike the texture and really never thought that it compliments the cheesecake as a whole!

    Love your pictures!

  29. Sabrena Says:

    I am making this right now.

    Yours was the ONLY recipe I could find online to make graham cracker crust from scratch w/out smooshing up the keebler elves creations (what exactly does ‘from scratch’ mean to people these days?!?!)

    Thanks for the info!

  30. jeanette Says:

    A frantic last minute search when I discovered I didn’t have any graham crackers to make a cheesecake I promised to take to a dinner yielded your site.
    All I can say is; your Graham Cracker Pie Crust will be my only crust for cheesecake from now on!
    Everyone LOVED it & it was so much easier than using a spring form pan.
    Thank you!!

  31. vindi Says:

    yours is the only recipie i found that uses wheat flour and am impressed but i have one question -arent you using any water in this recipie? cold water / hot water ?

    i am plnning to try this recipie for my daughters’ bday so plz do reply.

  32. What are you making for Thanksgiving this year? « A Happier Meal Says:

    [...] pie will likely become a tart this year, with this homemade graham cracker crust. I’m also be tempted to substitute creme fraiche for a part of the heavy cream that typically [...]

  33. Reinaldo Palmour Says:

    Excellent post. I was checking continuously this blog and I’m impressed! Extremely useful information particularly the last part :) I care for such info much. I was seeking this certain information for a long time. Thank you and good luck.

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