Marion Cunningham’s Graham Cracker Crust

by Sarah on November 18, 2013

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*

Marion Cunningham


  • 1 1/2 cups graham cracker crumbs, approximately 9 crackers
  • 1/4 cup sugar
  • 6 Tbsp butter
  • Alternatives:
  • 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.

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