Versatile Crumb Crust Recipe|

Pies, Cheesecakes, and Tarts all start with a matter the crumb the recipe formula is the same.  Crushed Graham crackers, gingersnaps, cookies, and even crackers can be used to make outstanding crusts. If you keep only one crumb crust recipe it should be this one!

How to make Versatile Crumb Crust Recipe

No matter the crumb the formula is the same. Whether baked or chilled this crust performs perfectly every time.  You will need a food processor to grind the crumbs or place crumbs in ziplock bag and crush with rolling pin or mallet.

You will need about 1-1/2 cups of crushed graham crackers for this crust.  It is versatile because you can use this crust with many fillings. Sometimes this crust is lightly baked while other times it is simply chilled before filling with a non baked filling.

Second you will be using 3-4 tablespoons of granulated sugar mixed in the food processor with the graham cracker crumbs, last added to the crumb mix is 6 tablespoons of melted butter. Use real butter for best flavor.

Lightly spray pie tin or springform tart pan with cooking spray then press the crumbs up the sides and bottom evenly in the pan. Use the back of a measuring cup to help press the crumbs and create a professional looking pie shell. At this point you will either bake the crust at 325 for 8-10 minutes or chill if using a no bake filling. Easy as Pie!

How to make a crumb crust for pies and tarts using graham crackers, cookies or crackers

Here’s a Few Recipes Using this Crust

Peaches & Cream, Banana Cream and Lemon Cream Pies. Tap of photo for recipes.

Slice of Summer Pies. Peach, Banana Cream, Key Lime


Versatile Crumb Crust Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Starting with the crust for cream pies, cheesecakes and tarts this one formula crumb crust you will want to use over and over again.  Makes baking so quick and easy.  One recipe = many crust flavor ideas.  ( see note*)

A food processor helps with speed and texture of the crumb.

  • Author: Liz Bushong
  • Yield: 1-9" crust shell 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American


Units Scale

1 1/2 cups ground graham crackers* or crumb of choice

1/4 cup granulated sugar

6 tablespoons melted butter

1/4 teaspoon salt

cooking spray- optional


  1. In food processor process crackers into crumbs, add melted butter and salt.
  2. Process to combine and press crumbs into a lightly cooking spray coated 9” pie plate or deep-dish tart pan .
  3. Line parchment on baking sheet and place crust or pie on baking sheet to bake.
  4. Bake or chill crust as recipe directs.

For 10 “ pie crust add ½ cup crumbs to recipe + 2 Tablespoons sugar and 2 additional tablespoons melted butter except when using buttery shortbread cookie crumbs.* see note below

* Make it Yours: Substituting graham crackers for gingersnaps, vanilla wafers, buttery crackers, saltines or chocolate sandwich cookies. 


Tip # 1- When using Shortbread Cookies or any cookie with a lot of butter and sugar you will want to decrease the butter and sugar by 2 tablespoons. (why:  the butter content in the cookies will melt during baking and cause the crust to be “wet” or soggy).

Tip #2- Sometimes when spraying tart pan with cooking spray the spray coating with combined butter in the crust will melt in the oven and seep out of the tart pan if using a two piece pan.  Baking on a parchment lined cookie sheet will prevent spillage in your oven.  It is optional to use the cooking spray.

Tip #3- Using the back of a measuring cup will help press the crumbs into the pie shell creating a smooth and professional pressed crust.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Other Ideas You Might Like to Try:

How to make Mini strawberry pies in jar lids

How to make a Strawberry Pie in Home Made Butter CrustHow to make a strawberry pie

How to make a lemon creme cake roll

How to Make Mini Raspberry Tarts in flower shaped crust

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star