Marion Cunningham’s Graham Cracker Crust
Everyone needs a good graham cracker pie crust in their repertoire and I think this is the best one. It’s from the Fannie Farmer Book of Baking, written by Marion Cunningham. I like that you can either bake this shell (best flavor) or just chill it before filling. I also like that it is so versatile. You don’t have to use graham crackers-use gingersnaps! Or chocolate cookies! Or Nilla wafers! There will be no reigning in of your pie crust prowess.
I thought this might be helpful for the onslaught of pie making, dessert eating and general overindulgence and gluttony that comes at this time of year. I might mention too that it’s easy as heck to make.
*Lime pie, shown, will be on the menu Wednesday*
- 1 1/2 cups graham cracker crumbs, approximately 9 crackers
- 1/4 cup sugar
- 6 Tbsp butter
- Add 1/2 tsp cinnamon for a spicy kick
- Use cereal (such as corn flakes) instead of graham crackers.
- Use chocolate wafers instead of graham crackers
- Use vanilla wafers instead of graham crackers
- Preheat oven to 350.
- Pulverize crumbs in a food processor. If you lack a food processor, you can crush the crumbs in a blender in smaller batches, or the old fashioned way: Place crackers between sheets of waxed paper and roll over them with a rolling pin until crushed fine.
- Add sugar to your mixing bowl or food processor's bowl and mix.
- Add the butter and mix with a fork, or pulse the food processor until the mixture resembles wet sand.
- Press into your pie pan evenly on the bottom and sides of the dish. I like to use a can or a glass and compress the crumbs together as much as possible.
- Bake for 8-10 minutes and let cool before filling.