Don’t love making pie dough and rolling it out! Graham Cracker Crust is the answer for you. Not only is it delicious; but it is very easy to assemble. Bake the Graham Cracker Crust blind (unfilled) if your filling doesn’t require baking ie. a fruit curd or mousse; or leave it unbaked if you are filling it with something that requires baking ie. pumpkin filling. My All Purpose Pastry Dough can also used unbaked or baked; if you’re in the mood to play with dough.
Note: There are usually three wrapped packages of graham crackers in one box. Presently, each package has 9 crackers. That is enough for a 9″ crust or even a 10″ crust if you pat it out thinner. I bought Honey Graham Crackers for this recipe. Should you buy Cinnamon Grahams; leave out the cinnamon if your recipe calls for it.
To bake crust in a 15 1/2″ x 10 1/2″ x 1″ jellyroll pan as shown in the photo: use 27 crackers or 3 packages of crackers. Bake it six minutes. Cool completely before filling.
Prep time: 15 minutes
