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Graham Cracker and Gingersnap Crust

For those who would like to make a Cookie Crumb, Ginger Snap, or Graham Cracker Crust, here is a basic recipe that you can use for up to a 9" deep-dish pie pan.

Equipment

  • For One 9” Deep Dish Pan

Ingredients

  • 2 1/2 cups graham cracker or gingersnap crumbs about 300 grams
  • 6 tablespoons butter, melted about 85 grams
  • 3 tablespoons sugar about 45 grams

Instructions

  • Preheat oven to 350F.
  • Pour the graham cracker or gingersnap crumbs and sugar into a bowl, add melted butter, and distribute well with clean hands or a fork.
  • Spread and press the mixture evenly into your pie plate or pan.
  • Bake for 6 minutes. Remove from oven and set aside.

Notes

For a gluten-free graham cracker crust, I use Pamela’s Honey Grahams.