Equipment
* optional
Ingredients
Dry Mix
- 150 g graham cracker crumbs, fine crumbs
- 30 g granulated sugar
- 1 g sea salt
Binder
- 85 g unsalted butter, melted
Nutrition (per serving)
Method
Preheat the oven to 175°C/350°F. Ensure the rack is in the center position.
Combine the graham cracker crumbs, sugar, and salt in a medium mixing bowl. Whisk or stir until the sugar is evenly distributed to ensure structural integrity.
Pour the melted butter over the crumb mixture. Stir thoroughly with a fork until the mixture resembles wet sand and holds together when squeezed in your palm.
Transfer the crumbs to the pie plate. Using the bottom of a measuring cup or glass, firmly press the crumbs into the bottom and up the sides of the dish. Pack it tightly to prevent crumbling later.
Bake for 10 minutes at 175°C/350°F until fragrant and slightly darkened. This sets the sugar and butter for a crisp crust.
Remove from the oven and allow to cool completely on a wire rack before adding any filling. Filling a hot crust may cause it to become soggy.
Chef's Notes
- To create a 'No-Bake' version, simply chill the pressed crust in the freezer for 20 minutes instead of baking. Note that the texture will be less crisp and more sandy.
- For a deeper flavor profile suitable for pumpkin or pecan pies, substitute the white sugar with light brown sugar.
- If using a springform pan for cheesecake, press the crumbs only halfway up the sides to create a cleaner look after unmolding.
- Ensure the butter is fully melted but not boiling hot; if the butter is too hot, it may separate from the solids before mixing is complete.
Storage
Refrigerator: 3 days — Store wrapped tightly if pre-baked; best filled within 24 hours.
Freezer: 3 months — Freeze unbaked or baked; wrap tightly in plastic.
Reheating: If frozen, thaw at room temperature for 10 minutes before filling.
