Making Crumb Crusts Article - Allrecipes.com
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How to Make Crumb Crusts

A step-by-step tutorial for making a classic crumb crust.

Cheesecakes, key lime pies, cream pies, and frozen pies all call for crumb crusts.

1. To make a 9-inch pie crust, we used 15 graham crackers (1½ cups crushed) and 6 tablespoons melted butter.

Graham cracker is the standard, but you can use shortbread, chocolate or vanilla wafers, or other cookie crumbs, too--the method will stay the same.

    2. Break the graham crackers into smaller pieces. To turn those pieces into crumbs, you can use a food processor or blender. Pulse in short bursts until you've got coarse crumbs.

      3. To make crumbs the old-fashioned way, put the graham cracker pieces in a large, heavy-duty resealable bag. (Leave a small opening in the top of the bag to allow air to escape.) Using a little pressure, roll a rolling pin over the plastic bag. Continue rolling the pin over the bag until the cookies are broken into coarse crumbs.

        4. Pour the crumbs into a large mixing bowl, followed by the melted butter. If your recipe calls for added sugar, it should be mixed into the graham cracker crumbs before adding the butter. You can also add a pinch of salt to set off the sweet flavor.

          5. Work the butter into the crumbs with a wooden spoon or your hands until the butter is evenly distributed.

            6. Dump the mixture into a 9-inch springform pan or pie tin; there's no need to grease the pan.

              7. Use your hands or a flat-bottomed glass to press the mixture evenly into the bottom and sides (if desired) of the pan. To avoid crumbs getting into the batter, press firmly to ensure the crust is well compacted.

                8. Bake the crust according to the recipe instructions, usually 8-10 minutes. Let it cool completely before adding the filling.

                Try these top-rated recipes for crumb crusts:

                9. Related links:

                Comments
                Oct. 23, 2009 12:12 pm
                When making a crumb crust for a cheese cake is it better to bake the crust first. I usually just fill it with the cheesecake.
                 
                Lizzie D 
                Nov. 11, 2009 9:32 am
                susiekew: By baking the cookie crumb crust prior to adding filling, the crust is stabilized and ready to receive the filling. It takes just 8 - 10 minutes to do so. Let it cool completely before adding filling.
                 
                Nov. 11, 2009 9:34 am
                I too bake my crust before adding filling, it keeps your crust out of the filling.
                 
                Nov. 26, 2009 10:33 am
                Mixing the Cinnamon Graham Crackers & Vanilla Wafers, at a mixture of 1/2 & 1/2, produced the "Most*Amazing*Tase&Texture"... Completely cooled it on a rack, for 30min... We make this crust now, atleast 2-3x a week; changing the Pie Contents, anywhere from Apple*Pie to Cheesecakes, and ALWAYS "bake the crust first"... WoW
                 
                Rho 
                Jan. 22, 2010 8:10 am
                thanks for this article! i was wondering if it would work using shortbread or nill wafers. this is definately a keeper.
                 
                Cheryl 
                Jan. 29, 2010 12:57 am
                WOW - I'LL HAVE 2 TRY THIS JEEZ MAKES ME HUNGRY RIGHT NOW YUMMY !!!
                 
                Feb. 14, 2010 2:05 am
                I like to use crushed macadamia nuts with my crushed graham crackers. Instead of a food processor I just put the nuts in a large ziplock bag and smash them with a wine bottle. When they are crushed I roll over them with the bottle until they are nice and pulverized and then I throw in my graham crackers and repeat the process. Kinda good for relieving stress. Lol.
                 
                nov 
                Jun. 16, 2010 6:53 am
                hello there i wanted to ask that how long you bake the crust for? i use the conventional microwave oven so last time i baked it and when i baked it again with filling the crust burnt by then time the filling set in...whats the best time to bake the crust? thanks
                 
                Z Aman 
                Jul. 21, 2010 7:28 am
                A brand name graham cracker is now smaller, and some day more crackers may be needed in a recipe, ouch. And I always wondered what a "cracker" was, the entire rectangle or square, so the picture is helpful. I have made graham cracker crusts for 20 years, but just saying "cracker" instead of "cracker rectangle" always seemed to be a lack of communication in recipes.
                 
                april61 
                Jul. 24, 2010 3:32 pm
                At what temperature should one bake the crust? This would be helpful information. :)
                 
                Aug. 17, 2010 2:24 pm
                I am not a fan of thick graham crusts with my cheesecake. I grease the springform pan and dust with graham cookie crumbs instead. No need to bake before filling. Very light and far fewer calories,if you care!
                 
                Sep. 8, 2010 4:12 pm
                I use my pampered chef meat tenderizer, because the one side is flat and it crush's anything you want, and does oreos like a charm. I also sell it lol
                 
                ayya 
                Oct. 8, 2010 8:18 am
                My family like Graham Cracker Pie and I have been making it for years without issue. Recently my crust started to become soggy. I have tried pre-baking, reducing butter, making sure pudding is cooled before placing on crust, etc but still soggy. Can someone offer some advice?
                 
                suze 
                Oct. 18, 2010 5:20 pm
                Someone commented about graham crackers getting smaller in size. Perhaps, Ayya, you might need to add one more cracker to your recipe. I don't recall having problems with my crust being soggy. Perhaps someone has another idea.
                 
                Maggie 
                Oct. 19, 2010 1:59 am
                I have used cream/icing filled vanilla fingers for the crumb crust and it is great. Use the cookie instead of the Gram crackers.I use this for cheesecake, and any other pie calling for crumb crust.
                 
                Elsie Low 
                Nov. 1, 2010 7:49 am
                Could I use digestive biscuit instead of Graham Crackers? I am from Singapore. Thank you.
                 
                Nov. 1, 2010 8:31 am
                How do I save pages like this one to my recipe box? All replies have my thanks. GlendaLee
                 
                KathyM 
                Nov. 1, 2010 12:31 pm
                Would this recipe work with crushed ginger snaps? If so, cook the crust for 8 mins, too? Tks.
                 
                Nov. 1, 2010 4:30 pm
                I always bake my graham cracker crusts before I fill them. I bake them at 375 for 8 to 10 minutes.
                 
                Rose Brown 
                Nov. 1, 2010 5:03 pm
                I never did bake my graham cracker crusts for my cheesecakes, but after reading the comments, it sounds really good. I think I'll try it. THANKS!!!!!
                 
                Rox 
                Nov. 3, 2010 5:13 pm
                For the soggy crust, could be your oven temp is not accurate or keeping its temp while baking.
                 
                Nov. 21, 2010 5:05 am
                Sounds terrific and simple enough for me to try! Thanks.
                 
                soapykitty 
                Nov. 23, 2010 7:34 pm
                Great article!I'm going to make a chocolate pudding pie with graham cracker crust for Thanksgiving.This will be my first time making a graham cracker crust so I hope it turns out yummy!
                 
                Alise 
                Dec. 24, 2010 7:24 am
                I like to use gingersnap cookies for a base. Rich in flavor and a bit of a surprise.
                 
                Tenvarwen 
                Dec. 24, 2010 7:51 am
                I like to use oatmeal raisin cookies and coconut oil instead of butter and yes I pre-bake for 8 to 10 mins
                 
                Dec. 26, 2010 12:53 pm
                I have just the oposite problem with Graham/Chocolate Wafer/Ginger Snap crumb crusts........why do mine come out so hard....hard to even cut through? Over baking?
                 
                Mrs. S. Claus 
                May 18, 2011 6:55 pm
                How do I save this to my recipe box?
                 
                renee 
                May 19, 2011 12:52 am
                I'd like to know how do i save this recipe thanks.
                 
                renee 
                May 19, 2011 1:02 am
                @Mrs.S.Clus i alrady got the answere To save this article to your recipe box.Copy the article's web address(URL) Click my recipe box at the top right corner of the page. Click weblink and paste the URL in the space provided. Click continue,and follow the prompts to choose photo,add note,etc. Preview,save,and you're done
                 
                renee 
                May 19, 2011 1:15 am
                Save Article to your Recipe Box Copy the article's web address (URL) Click to Myallrecipes Click Recipe Box you'll see the options ( My recipe - My Recipe List then u will see options )Click to options and choose Add Weblink. And follow the instruction. Preview - save - done
                 
                May 19, 2011 10:54 pm
                I just read "how to bake a pie crust" and an answer to how to prevent the crust from getting soggy says to use egg wash over the crust before baking. Not sure if this will work for graham cracker crusts, but worth a try, huh?
                 
                May 23, 2011 6:16 pm
                Has anyone ever done this with pretzels?
                 
                cookallday 
                Sep. 24, 2011 9:09 pm
                sometimes I like to add just 1/4 -1/2tsp almond extract to the graham cracker crust mixture and bake.
                 
                jengirl 
                Nov. 6, 2011 2:14 pm
                help! I have developed a great cheesecake recipe but can't get a hard, crunchy crust no matter what I do. I've tried: prebaking/not different kinds of crumbs (graham cracker, gingersnap, etc.) using butter instead of margarine crushing the crumbs into coarser pieces. NOTHING HAS WORKED!! HELP. any solutions?
                 
                jengirl 
                Nov. 11, 2011 2:10 pm
                for "Jackie 2830"... if your crusts are too hard, maybe I should follow your recipe to see if it solves my problem! would you mind sharing?
                 
                SmurfinMom 
                Mar. 3, 2012 4:11 pm
                For those of you with a hard crust I had the same problem and I was making it to thick. Maybe try cutting back the amount you put into the pan.
                 
                phil 
                May 7, 2012 3:10 am
                for all of you who asked if you can use ginger snaps or any other cookie, YES. Experiment with different cookies. My favorite is ginger snaps and pecans, ground up in food processor. I also find the best way to add the butter is to melt it and add to crushed cookies in processor, pulse till just mixed.
                 
                helen prickett 
                Aug. 10, 2012 11:14 am
                I use the graham crackers - just place them inside a plastic bag and roll over them with the rolling pin. Works great for me and then bake 375o for 8-10 minutes- Then add your filling
                 
                Nella 
                Sep. 19, 2012 9:28 am
                MY hubby LOVES sweets, so I make them for him. He STAYS skinny too. I gain weight smelling them in the process of making. OH well, he still loves me. Think it's cuz I am a good sweets cooker? LOL
                 
                Patricia 
                Sep. 28, 2012 10:23 am
                I have a mixture of vanilla wafers, nuts and flour with some butter mixed in that I used for another receipe. Can I use this for a pie crust and if so besides adding some more butter do I need to bake it?
                 
                GIDGET2479 
                Dec. 22, 2012 2:24 pm
                Cutting in chilled butter helps with keeping it stuck to the sides. It is a bit harder to mix but a food processor can also help with that. Additionally you can refrigerate the crust for 15-30 minutes before adding another layer. Then bake as usual.
                 
                Apr. 24, 2013 8:29 am
                This easy, tasty recipe works with any kind of cookie or 'biscuit'... digestives, graham crackers, ginger snaps, oreos, etc. Baking before filling is crucial to the best flavor (375F/175C) for 8-10 mins, cool before filling.
                 
                Nov. 22, 2014 9:10 pm
                I over toasted my pumpkin cookies and added sugar to complete this recipe and...OMG, I have bragging rights!! Thanks y'all
                 
                 
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