bonappetit
Salted Graham Cracker Crust
This easy graham cracker pie crust recipe gets less sugar and more salt than most homemade versions, plus a hit of vanilla for extra flavor.
👥 9 Servings👤 Shilpa Uskokovic📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●food processor
- ●oven
- ●spatula
- ●measuring cup
- ●pan
- ●baking sheet
📝 Preparation Steps
1
Place a rack in lower third of oven and preheat to 350°. Crumble 9 graham cracker sheets (140 g) into food processor; add 1 Tbsp. granulated sugar and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt and process until crackers are very finely ground. Add 5 Tbsp. unsalted butter, melted, slightly cooled, and 1 tsp. vanilla bean paste or vanilla extract and pulse until the texture of wet sand.
. granulated sugar1 Tbsp. Diamond Crystal or ½ tsp. Morton kosher salt1 tsp. unsalted butter, melted, slightly cooled5 Tbsp. vanilla bean paste or vanilla extract1 tsp
2
Remove lid and blade from processor and mix crumbs with your hand or a rubber spatula to ensure there are no unevenly mixed crumbs.
3
Transfer crumb mixture to a standard 9"-diameter metal or glass pie dish and press firmly and evenly up sides and across bottom with a flat-bottomed measuring cup (building the sides first, then smoothing the bottom will make for a more even crust). Chill crust in the refrigerator ⏱️ 20 minutes (or, if you are short on time, in the freezer ⏱️ 10 minutes).
4
Place pie pan on a rimmed baking sheet if desired; bake crust until a deeper golden brown, 15–⏱️ 18 minutes. Let cool. Do ahead: Crust can be baked 2 days ahead. Store tightly wrapped at room temperature.
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