Wayne Gisslen

Graham Cracker Crust

Preparation info
  • Yield:

    2

    lb crusts for: five 8-in. (20-cm) pies four 9-in. (23-cm) pies three 10-in. (25-cm) pies
    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS
1 lb

Method

  1. Mix crumbs and sugar in mixing bowl.
  2. Add butter and mix until evenly blended and crumbs are all moistened by the melted butter.
  3. Scale the mixture into pie pans: 8 oz (225 g) for 9-in. (23-cm) pans; 6 oz (175g) for 8-in. (20-cm) pans.
  4. Spread mixture evenly on bottom and sides of pan. Press another pan on top to pack crumbs evenly.
  5. <

Per 1 ounce (28.35 g): Calories, 140; Protein, 1 g: Fat, 7 g (45% cal); Cholesterol, 15 mg; Carbohydrates, 18 g; Fiber, 0 g; Sodium, 140 mg.