2cups(240grams)graham cracker crumbsabout 16 full graham cracker sheets
⅓cup(67grams)granulated sugar
7tablespoons(98grams)buttermelted
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Instructions
If starting with whole graham crackers, break them down into fine crumbs using a food processor, or by placing in a sealed bag and crushing with a rolling pin. The finer the crumbs, the easier it will be to form the crust.
2 cups graham cracker crumbs
In a medium bowl, mix together the crumbs and sugar. Then pour in the melted butter and stir until fully coated. The mixture will be similar to the texture of sand.
⅓ cup granulated sugar, 7 tablespoons butter
Transfer the crumb mixture to an ungreased 9x13 baking pan and use your hands to press it evenly across the bottom and slightly up the sides. Apply moderate pressure without packing it down too densely. You can use a small measuring cup to help smooth and flatten the bottom. Pressing just enough for the crust to hold together when cutting.
For baked recipes, pre-bake the crust for about 10 minutes at 350°F. For no-bake recipes, chill the crust for 30 minutes before filling.
Notes
To substitute digestive biscuits, use 2 ⅔ cups (267 grams) digestive biscuit crumbs.This crust can be frozen for up to 3 months. Wrap tightly with aluminum foil before freezing. Thaw completely at room temperature before using in a recipe.