Homemade Graham Cracker Crust is very easy (as long as you have a food processor) and SO much better than the bought version. This crust is part of my cooking ahead for Thanksgiving, so be on the lookout for a future post with the lemon icebox pie filling.
1 package graham crackers + 1 sheet (i.e. 1 of the three packages that come in a box plus one rectangular graham cracker)*
3/4 stick butter, cut in pats
1/4 cup sugar
Break graham crackers into pieces. Combine all ingredients in food processor and process until mixed and well ground but not as fine as sugar.
Press gently into pie plate just enough to make it into a crust – don’t pack it tightly. For a shallow 8-9 inch pie plate, I do not use all of the mixture and put the rest in a ramekin for a very small pie.
Bake at 350 degrees (325 convection) for 5-10 minutes until just a little toasty brown. Fill with pie filling (my favorites are lemon icebox <link below> and hot fudge) or wrap tightly in foil and freeze until needed.
* The Story behind the extra graham cracker: My sister has been a graham cracker aficionado ever since I can remember. She once noticed that a box of graham crackers wasn’t up to par and called Nabisco to report a “bad batch.” They sent her coupons, but that wasn’t her goal. She just wanted them to know for quality control reasons. So of course she noticed when they dropped the number of graham crackers in each package (3 packages to a box) by one graham cracker. She called to confirm that Nabisco had in fact changed the number of sheets per pack and then let all of the family know that we needed to adjust our recipes. Could you skip the extra graham cracker and still be fine? Sure, but I stick with adding the graham cracker, partly because I get such a kick out of thinking of my sister (busy mom of three boys) on the phone with the people at Nabisco discussing graham crackers. And of course, I like to be precise.