Ingredients:

  • 1 ½ cups fine graham cracker crumbs (approx. 10 full sheets)
  • 3 tablespoons granulated sugar
  • ¼ teaspoon fine sea salt
  • 6 tablespoons unsalted butter, melted (85 grams)

Instructions:

  1. Preheat your oven to 350°F (175°C). If using a springform pan, line the bottom with parchment paper for easy removal.
  2. Make the Crumbs: Place graham crackers in a food processor and pulse until fine, even crumbs are formed (about 30 seconds). Alternatively, crush crackers thoroughly in a heavy-duty freezer bag using a rolling pin until powder-fine.
  3. Combine Dry Ingredients: Transfer the crumbs to a medium mixing bowl. Add the granulated sugar and fine sea salt. Whisk or stir thoroughly to ensure the sugar and salt are evenly distributed.
  4. Add Butter and Mix: Pour the melted unsalted butter over the dry ingredients. Use a spatula or your hands to mix until the crumbs are uniformly moistened, resembling wet sand. The mixture should hold its shape when squeezed.
  5. Press the Crust: Pour the crumb mixture into your prepared pie dish or pan. Use the bottom of a flat-edged dry measuring cup to press the mixture firmly and evenly onto the bottom and up the sides of the pan. Ensure the corners are dense and compacted.
  6. Blind Bake: Place the crust in the preheated oven. Bake for 9 to 11 minutes, or until the crust edges are visibly slightly darker and fragrant.
  7. Cool Completely: Remove the crust from the oven and place it on a wire rack. Cool completely (at least 30 minutes) before adding any filling. This step is non-negotiable for structural integrity.