How to Make a Graham Cracker Crust:
A homemade graham cracker crust takes a little more time to prepare than using a commercial variety, but the flavor and texture make it worth the effort. Once you have the crumb mixture ready, place about half of the mixture in the bottom of a pie plate coated with cooking spray. Using both hands, firmly press the crumb mixture against the sides of the pan, rotating the pan until the sides are completely and evenly covered. Place the remaining crumb mixture in the bottom of the pan, spreading it around to cover the pan and firmly pressing down as you go.
Graham Cracker Crust Recipe
This crust is lighter than many commercial graham cracker crusts. The egg white acts as a binder for the crumbs and allows you to use less butter and sugar.
40 graham crackers (10 cookie sheets)
2 tablespoons sugar
2 tablespoons butter, melted
1 large egg white
1. Preheat oven to 350°.
2. Place crackers in a food processor; process until crumbly. Add sugar, butter, and egg white; pulse 6 times or just until moist. Press crumb mixture into a 9-inch pie plate coated with cooking spray. Bake at 350° for 8 minutes; cool on a wire rack 15 minutes.
Yield: 1 piecrust (serving size: 1/8 piecrust).