Page 46 - United States of Pie

Graham Cracker Crust

A little bit sweet, a little bit oaty, and slightly crumbly, a graham
cracker crust is a nice alternative to standard pie dough when
making a single-crusted pie. Especially good with cream and
meringue pies, a graham cracker crust somehow feels lighter than
the typical short crust.

Makes one 9-inch piecrust

1¼ cups (5 ounces) graham cracker crumbs

(approximately 1 sleeve of graham crackers)
2 tablespoons sugar
¼ teaspoon kosher salt
5 tablespoons unsalted butter, melted

Preheat the oven to 350°F.
In a medium-size bowl, mix together the graham cracker crumbs,
sugar, salt, and butter until the mixture is evenly moist and the

crumbs have darkened slightly and begun to clump together. Pour
the mixture into a pie plate. Using your hands, press and flatten the
crumb mixture evenly over the bottom of the plate, working it up to
cover the sides as well. Press firmly; there should not be any cracks
or holes in the crust.
Bake for 8 to 10 minutes, or until the crust is beginning to brown at

the edges.