Homemade Graham Cracker Crust
Homemade graham cracker crust from scratch is easy to make , and is delicious!
Homemade graham crust is incredible. (Yes, we’re actually making the graham crackers from scratch!) Plus, It’s easy to make. I feel that if you’re making a homemade pie, all components should be homemade. Trust me, you can tell the difference with this easy to make, homemade graham cracker crust. I love that I can flavor it how I want to compliment the pie that I am making. Using boxed graham crackers isn’t that lenient and leaves your pie crust tasting flat and bland. Homemade graham cracker crust gives your desserts some excitement and can be personalized for your dessert. For example: for an apple pie, you can add certain spices like nutmeg, coriander and cinnamon that really highlights and compliments the natural sweetness and flavor of the apples. Plus, it gives your pies that fresh, homemade taste. Whomever your pie is being made for, it will leave them speechless. Or keep it all to yourself! You’ll love it.
Ingredients:
2 cups whole wheat flour, or graham flour if available / 300 grams
1 c light brown sugar, lightly packed / 150 g
1 tsp cinnamon / 3 g
1 tsp baking soda / 5 g
1/2 tsp salt / 2 g
7 tbsp soft butter unsalted / 90 g
1/3 c runny honey, local honey is preferred. Can use agave syrup in place / 112 g agave or 79 ml
2 tsp vanilla / 6 g or 10 ml
3 tbsp heavy cream / 46 g or 45 ml
Tools needed:
Measuring cups/spoons or a scale
Mixing bowl
Baking sheet
Parchment paper
Fork
Oven, of course!
Let’s make it
Gather dry all ingredients and place all of the dry ingredients in your mixing bowl first. Mix with a whisk, working out any clumps that may have formed. Add wet ingredients and mix with your hand. Work into a dough. This dough is very soft and sticky, be patient!
Once dough it formed into a dough, tightly wrap it in some parchment paper. Refrigerate for a minimum of 1 hour. Once chilled, put your dough on a parchment lined baking sheet. Place another piece of parchment on top and smooth it out flat and even around 1/8 in thick. I found out that a pint glass works perfectly. Dock (poke) the surface around 15 times with a fork. This helps with expansion and ensures it won’t crack when cooling after baking. Bake in a preheated 350 f oven for 10-12 minutes. I purposely under bake this so it can be broken up and formed into a crust. You can bake it more so it crisps up so you can grind it up. Bake it closer to 18 minutes. See pictures below.
Break up the graham and form it into a pie dish. If you squeeze the graham in your hand, it will hold it’s form. It makes it super easy to form in your pie dish. You can also bake it more so it is dry and can be broken down into fine crumbs. It’s easy from here, just place broken off pieces in a ziplock bag and crush it with a rolling pin or chuck it in a food processor. Top right picture above illustrates how fine the crumbs are.
-For making a pie crust with the dry crumbs, melt 2 tbsp unsalted butter and coat the crumbs thoroughly. Form into your pie dish.
Fill your crust up with your filling. I highly recommend covering any exposed areas of your crust with foil so it doesn’t scorch.
Enjoy!
-Logan
