No fuss pie crust recipe



Graham cracker pie crust is an easy and delicious choice for many pies. It is also much less time consuming and takes less skill than a standard pastry crust.

Cream pies, frozen waffles, cheese, key lime, and frozen waffles are all great topped with graham crust or muffin crusts.

This is a simple basic graham cracker pie crust with graham cracker slots, sugar, and butter. The recipe makes enough to row a deep dish pie or cheese platter.

For a firm pie crust, bake for 10 to 12 minutes or peel it well.


* What you will need:


+ For a Standard 8- or 9-inch pie

° 1 1/2 cups graham crackers

° 1/3 cup butter (melted)

° 1/4 cup sugar

+ For a thicker crust for a cheesecake or deep dish pie:

° 2 cups graham cracker crumbs

° 1/2 cup butter (melted)

° 1/3 cup sugar


* how to make it :


If the recipe calls for a baked pie shell, preheat the oven to 375 Fahrenheit.

In a large bowl, combine all ingredients using a smaller amount for a standard 8 or 9 inch pie sheet, or the larger amount for a springform column or a large deep dish pie plate.

Mix all ingredients well.

Squeeze the cutouts firmly on the lower and upper side of the piece plate.

For an unflattened pie shell, cool for an hour before filling.

For the baked shell, bake for 8 to 10 minutes.

Place the round shell on a stand and cool completely before filling.