Easy Graham Cracker Crust

Directions

Preheat the oven to 350 degrees F. Set a rack in the middle position.

In a food processor, pulse the graham crackers until finely ground. You should have about 1 1/2 cups.

Enclose the broken graham crackers in a heavy-duty plastic freezer bag. Seal the bag and roll over with a rolling pin to crush the graham crackers until they are fine crumbs.

Add the butter and optional orange zest and vanilla to the food processor. Pulse until combined.

Spread the crumbs evenly over the bottom of the pie pan. With your fingers, press it into the sides of the pan all around, and then into the bottom of the pan. Cover a dry measuring cup with plastic wrap . Gently re-press the crumbs into the pan to make them even and compact, starting with the sides first. Tamp down the crumbs on the bottom so the crumbs are even and compact.

If you want to use this immediately and/or are filling it with something that doesn't need baking, such as our Lemon Icebox Pie, you don't have to bake first. Place the assembled crust in the freezer for 15 minutes to allow the butter to become firm. Remove and fill according to recipe directions.

If you want to bake this crust for the toasty flavor it imparts before filling it, put it in the center of the oven for 10 minutes, or until the edges are just slightly browned. Set the pie pan on a rack to cool to room temperature and use according to your recipe directions.