Graham Cracker Tart Crust Recipes

PUDDING AND BERRY TART WITH GRAHAM CRACKER CRUST

Steps:

• Preheat the oven to 350 degrees F.
• For the crust: crumble the graham crackers by hand or with a potato masher to get fine crumbs. Heat the butter in a saucepan or microwave until half-melted. Work the butter into the crumbs with your fingertips until the crumbs look like wet sand. Using your fingertips, press the crust into a 9-inch pie plate or disposable aluminum pie pan to make an even layer over the bottom and sides of the pan. Bake until the crust is a shade darker, about 12 minutes, and let cool completely.
• Make the pudding according to the package directions. Let stand about 5 to 10 minutes stirring occasionally to keep a skin from forming on the top of the pudding.
• Use a spoon or rubber spatula to scrape the pudding into the graham cracker shell and smooth it into an even layer. Put the tart in the refrigerator until the pudding is chilled and set, at least 1 hour.
• Meanwhile, cut the stems off the strawberries and wash with the other berries in a colander under cold water. Drain then spread out on paper towel to dry. You can either arrange the berries nicely over the pudding or just sort of gently tumble them onto it. Cover the tart lightly with plastic wrap and refrigerate. You can make the tart up to 4 hours in advance. Serve cold.

GRAHAM CRACKER CRUST

Steps:

• Preheat the oven to 350 degrees F. Process the graham crackers and sugar in a food processor to a fine crumb. Add the melted butter and pulse until moist. Press the crumbs into a 9-inch pie plate and bake until firm, 12 to 15 minutes. Let the crust cool completely on a wire rack before filling.

GRAHAM CRACKER CRUST

Steps:

• Preheat oven to 350 degrees. Pulse graham cracker crumbs, butter, sugar, and salt in a food processor until combined.
• Firmly press crumb mixture into bottom and up sides of a 9-inch pie dish. Bake until crust is fragrant and edges are golden, 12 to 14 minutes. Let cool completely on a wire rack.

SUPER-EASY GRAHAM CRACKER CRUST

Steps:

• Preheat oven to 350°. Combine cracker crumbs, butter and sugar; press onto bottom and up the sides of an ungreased 9-in. deep-dish pie plate. Bake until crust is lightly browned, 10-12 minutes. Cool on a wire rack.

GRAHAM CRACKER PIE CRUST

Steps:

• Combine crumbs and sugar in medium sized bowl. Stir in the melted butter until thoroughly blended.
• Pack mixture firmly into a 9-inch pie pan and press firmly to bottom and sides, bringing crumbs evenly up to the rim.
• Chill one hour before filling or bake in a 350 degree oven for 8 minutes, cool, chill and fill.

HOMEMADE GRAHAM CRACKER CRUST

Steps:

• In a small bowl, combine the crumbs and sugar; add butter and blend well. Press onto the bottom and up the sides of an ungreased 9-in. pie plate., Refrigerate for 30 minutes before filling, or bake at 375° until crust is lightly browned, 8-10 minutes. Cool on a wire rack before filling.

GRAHAM CRACKER TART CRUST

Steps:

• Position a rack in the center of the oven and heat the oven to 350°F
• Have ready an ungreased 9 1/2-inch fluted tart pan with a removable bottom.
• In a medium bowl, mix the crumbs and sugar with a fork until well blended.
• Drizzle the melted butter over the crumbs and mix until evenly moistened.
• Put the crumbs in the tart pan (I like to use a piece of plastic wrap between my hands and the crust) and use your hands to spread the crumbs so that they cover the bottom of the pan and sides.
• Use your fingers to pinch and press some of the crumbs around the inside edge of the pan to cover the sides evenly and create a wall about a scant 1/4 inch thick.
• Redistribute the remaining crumbs evenly over the bottom of the pan and press firmly to make a compact layer.
• Bake the crust until it smells nutty and fragrant, about 10 minutes.
• Set the baked crust on a rack and let cool. The crust can be made up to a day ahead and
• stored at room temperature, wrapped well in plastic.

GRAHAM CRACKER CRUST I

Steps:

• Mix graham cracker crumbs, sugar, melted butter or margarine, and cinnamon until well blended . Press mixture into an 8 or 9 inch pie plate.
• Bake at 375 degrees F (190 degrees C) for 7 minutes. Cool. If recipe calls for unbaked pie shell, just chill for about 1 hour.

GRAHAM CRACKER CRUST

Steps:

• In a medium bowl, combine graham cracker crumbs, sugar and salt. Stir in the melted butter. (Mixture will look like wet sand.) Press into the bottom and up the sides of a standard (not deep-dish) 9-inch pie pan. Fill and bake according to your recipe. (If your recipe calls for a prebaked crust, bake for 6 to 9 minutes at 375 degrees until just lightly browned. Let cool completely on wire rack before filling.)

GRAHAM CRUST BUTTER TARTS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray 12 muffin cups with cooking spray.
• Stir graham cracker crumbs and white sugar together in a bowl; stir in melted butter until crumbs are coated. Press crumb mixture evenly into the bottom and partway up sides of prepared muffin cups.
• Bake shells in the preheated oven for 5 minutes. Remove shells from oven and keep oven at 375 degrees F (190 degrees C).
• Beat brown sugar and softened butter together in a bowl until smooth and creamy, about 2 minutes. Beat eggs into sugar mixture, adding one at a time and beating until fully incorporated before adding next; beat in vanilla extract. Stir half-and-half into sugar mixture.
• Place a spoonful of raisins and pecans into the bottom of each shell; pour about 1/4 cup sugar mixture into each shell.
• Bake tarts in the preheated oven until bubbly, about 15 minutes. Remove tarts from oven and cool completely on a wire rack, about 15 minutes.

CLASSIC GRAHAM CRACKER CRUST RECIPE

Steps:

• Preheat oven to 375°F. Mix all ingredients until well blended.
• Press firmly onto bottom and up side of 9-inch pie plate.
• Bake 8 to 10 minutes or until lightly browned. Cool completely.

PERFECT GRAHAM CRACKER CRUST

Steps:

• Preheat oven to 350 degrees.
• Combine graham cracker crumbs and sugar in a medium bowl and mix well. Add butter and mix well. Press mixture firmly into a 9-inch pie pan using the bottom of a dry measuring cup. Bake until browned, about 25 minutes. Cool 10 to 15 minutes.