How to Make a Graham Cracker Pie Crust - Easily!

Yes, I know there are ready made Graham Cracker pie crusts in the frozen section at the store, but they really are stale, dry and bland.  A moist, tasty crust is easy to make, just follow these simple, illustrated instructions!

For those unfamiliar with a Graham Cracker pie crust; you see them often on the bottom of cheesecakes.  Unlike a dough pie crust, they have a sweeter flavor, a hint of honey, and a nice crumbly texture.  You never find Graham cracker crust left on the plate.

For those in the British Isles, you may simply substitute "Digestives" for graham crackers.  They are very similar, although I think they lack the faint flavor of honey in the Graham Crackers.

Directions for Making a Graham Cracker Pie Crust - Easily!

Ingredients and Equipment

1.5 cups of crushed Graham Crackers. Note: in England, Australia, N.Z., you may not have Graham crackers, but "digestives"  are almost the same!
  • 1/2 cup melted butter or margarine
  • 1/8 cup water

Recipe and Directions

Step 1 - Crush the Graham Crackers.

The easiest way, of course, is to buy them already crushed.  Some years ago, Nabisco started selling them crushed, just for this purpose.  If all you have is the crackers, put them in a plastic bag and roll over it with a rolling pin, or the bottom of a large heavy jar (like a full quart jar of spaghetti sauce). crush away until they are just crumbs!.


Note that is much faster and easier to just put the graham crackers in a food processor, chopper or blender and turn them into crumbs in a few seconds.



Step 2 - Melt the butter

One stick of butter or margarine usually melts without splattering in about 75 seconds in my microwave set on medium. Yours may vary! Or you can use a stove on very low heat.  Either way, be sure to cover the container while you melt it.


Step 3 - Add the melted butter and water

Mix the crumbs, butter and water. Stir it up! 





Step 4 - Press the mixture into the pie plate

Try to make it about 1/8 inch (1/3 cm) evenly all around. The bottom of a soup spoon is ideal for this.  The crumbs should stick pretty well, without being wet.  If they won't stick where you press them, just add another tablespoon of water to the mix.


Step 5 - Finishing up

Even the crumbs up and make sure there are no gaps or holes.  That's all there is to it.  Now, you're ready to add the pie filling!

TIP: For those wanting to make a "no bake" pie, such as lemon meringue, you need to bake the crust first. A 375 degree (F) oven for 4-5 minutes or until the crust is lightly browned. Cool before filling.  If you chill the crust for an hour before you use it or bake it, it will prevent crumbling when you want to serve it. (as does the baking).


Home Canning Kits


  • Everything you need to get started with waterbath canning (fruits,pickles, jams, jellies, salsa, sauces and tomatoes)
  • 21-1/2 qt. enamel water bath canner
  • Funnel, jar lifter, lid lifter, bubble freer spatula
  • Ball Blue Book

This is the same type of  standard canner that my grandmother used to make everything from pumpkinauce to jams and jellies to tomato and spaghetti sauce. This complete kit includes everything you need: the canner, jar rack, jar grabber tongs, lid lifting wand, a plastic funnel, labels, bubble freer, and the bible of canning, the Ball Blue Book. You'll never need anything else except more jars and lids!

* All the tools you need for hot waterbath canning - in one comprehensive set!
* Complete with 21 1/2 qt. enameled waterbath canner and "Ball Blue Book" of canning.
* Also includes canning rack, funnel, jar lifter, jar wrencher, bubble freer, tongs and lid lifter.
* A Kitchen Krafts exclusive collection. 

Deluxe Food Strainer & Sauce Maker

D220-DLXRetail: $89.95Our price: $69.00

Click here for more information, other strainers and supplies or to order!With the Deluxe Food Strainer/Sauce Maker, you can make creamy apple sauce and smooth tomato sauce without having to peel and core! This multi-use strainer forces food through a stainless steel screen, automatically separating the juice and pulp from the seeds, shins, and stems. Perfect for purees, creamed soups, baby foods, pie filling, juices, jams, and more. Save time, effort, and money by preparing your own tasty sauces to be used immediately or boiled for future use. Do bushels with ease and in a fraction of the time. Includes the tomato/apple screen with easy twist on design and instruction/recipe booklet.

The Deluxe model comes with the standard Tomato/Apple Screen; as well as the Berry Screen, Pumpkin Screen, and Grape Spiral. Note





Lids, Rings, Jars, mixes, pectin, etc.

Need lids, rings and replacement jars?  Or pectin to make jam, spaghetti sauce or salsa mix or pickle mixes?  Get them all here, and usually at lower prices than your local store!

Get them all here at the best prices on the internet!

Can't find the equipment?  We ship to all 50 states!

Don't forget about us for apples in Autumn, cut-your-own Christmas trees in December, and strawberries in the Spring! 

All images and text Copyright Benivia, LLC 2004,2005, 2006, 2007   Disclaimer
Permission is given to link to any page on
Questions, corrections, suggestions or want to recommend a farm to add? Click on: 
How to Add a Farm to or Write me at