Graham Cracker Crust

Graham Crust 2.jpg

I love a good graham cracker crust but the ones in the store always seem so bland and I hate all of the extra preservatives they add to it. A while back I came across this recipe from Sally’s Baking Addiction and it’s been my “go to” crust ever since. For the original recipe click here .

This crust comes together super quick, I do everything right in my food processor, and it has a really delicious, sugary texture and taste. It goes great with pudding pies and cheesecakes or any other dessert which calls for a graham cracker crust. I like to use brown sugar instead of the granulated sugar that is suggested and I also add a teaspoon of vanilla paste for a little extra flavor boost. This recipe is made with honey graham crackers but feel free to try out chocolate or cinnamon grahams as well depending on what type of dessert you’re making. This is an excellent graham cracker crust and I promise, once you make this one you’ll never go back to pre-made crusts again!


  • 1 and 1/2 cups (150g) graham cracker crumbs (about 10 full sheet graham crackers)
  • 6 Tablespoons (87g) unsalted butter, melted
  • 1/3 cup (67g) granulated OR brown sugar
  • 1 teaspoon vanilla paste (optional)


Crush the graham cracker sheets using a food processor, pulse until crushed and crumbly. Alternatively, crush them in a zipped top bag with a rolling pin.

Add the melted butter, sugar, and vanilla paste to the food processor and pulse a few times until combined. The mixture will be thick, coarse, and sandy.

Press the mixture into the bottom of the dish or springform pan and slightly up the sides. This crust will fit into a 9 – 10 inch pan. Make sure it is tight and compact, the crust will be thick. For a baked dessert, pre-bake the crust for 10 minutes at 300°F (149°C) or 7-8 minutes at 350°F (177°C). For a no-bake dessert, chill the crust for 2 hours before using in your recipe.

**Tip** – Freeze the prepared crust in your pan for up to 3 months. Thaw before using in your recipe. For shorter storage, keep the prepared crust in the refrigerator for a few days before using in your recipe.

“How-To” Baking – Cutting In

Cutting in is a baking technique that is used most often when making pastry dough and pie crust. When you take a cold, solid fat (usually butter) and combine it with a dry ingredient (usually flour) the fat particles become coated in the flour thus preventing gluten forming proteins from joining together which create a tough dough. Cutting in helps to create tiny pockets of butter which melt during the baking process and create a light, flaky crust.

To cut in butter, simply cut up very cold butter into small, even pieces and sprinkle them over the flour. Using a pastry blender (a tool with 5-6 curved parallel blades) OR two knives combine the butter and flour together. With a pastry blender, rock gently back and forth until the mixture becomes crumbly. Scrape the blades as needed while combining. If using knives, hold one in each hand, blades touching, and cut though the mixture creating an “X”. Continue this motion until the mixture becomes crumbly.

When completely combined the mixture should resemble a dry, coarse meal with tiny pea sized pieces of butter throughout. If during the mixing process the butter becomes warm and greasy, place the bowl in the fridge for about 10-15 minutes to get it cold again and then continue mixing until combined.

Spring Chef Dough Blender, Top Professional Pastry Cutter with Heavy Duty Stainless Steel Blades, Medium Size