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Olive Oil Graham Cracker Crust


Olive Oil Graham Cracker Crust

A graham cracker crust seems relatively innocent and unremarkable. It's hard to believe something so simple could pack such a punch in flavor. You may be wondering why you would ever need to make your own graham cracker crust when it's so easy to just buy one.


There are so many things that are so easy to buy. But this is one thing when you make for yourself you will not ever want to buy ready-made again. There truly is no comparison in the flavor in this homemade version with a store-bought version. When you see how easy it is to make, you will become the new designated pie maker.

Olive Oil Graham Cracker Crust


For those of you that harbor a deep rooted fear of attempting making your own butter or shortening pie crust, making this crust could be your baking moment of triumph! This crust is so delicious you will even be tempted to eat it without filling it. Your house smells like delicious graham crackers while it's baking. And the beauty of it is the richness in flavor that happens when you make it with olive oil. None of your friends or family will ever guess that it is made with olive oil so don't even bother revealing your baking secret. If you're not an olive oil fan, you could sub it with the same amount of melted butter. I personally prefer it with olive oil.

This is a versatile crust that can be used all year long. Think of fun ice-cream pies on hot summer days and wonderful pumpkin pies in the fall. I will see you this Wednesday with our favorite way of using it. It's a simple pie but one I get asked to make possibly every single week.


Olive Oil Graham Cracker Crust

by Savoring Italy
Prep Time: approx 10 minutes
Cook Time: 8-10 minutes

Ingredients (1 9-inch round pie plate)
  • 12 full-size graham crackers
  • 1/4 cup sugar, optional
  • 1/2 teaspoon cinnamon, optional
  • 6 tablespoons extra-virgin olive oil
Instructions
Preheat oven to 350°F. Blend first 3 ingredients in processor until graham crackers are finely ground. 

Add the olive oil; process until moist crumbs form. 

If it seems to dry, you could add a little water (or milk) a tablespoon at a time until you reach the right consistency.

Press crumb mixture onto bottom and sides of pie pan. Bake crust until deep golden brown, about 8-10 minutes.

When making pies that need to be baked (pumpkin and custard pies), pour desired pie filling on top and then bake the pie according to the recipe you're following. 

This pie crust works great for freezer pies, no-bake pies, ice-cream pies. Cool completely before proceeding with the cold or freezer recipes.

19 comments

  1. Love it Lora! I'm making this version next time instead of my usual one with butter. Great way to add the extra health benefits with olive oil!

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  2. Love this simple but scrumptious twist for a graham cracker pie crust made with olive oil, Lora! Very creative of you. I enjoy playing around and switching out fats, sugars and flours. Olive oil and coconut oil are so much fun to work with and are so healthy for us. Thanks for sharing, m'lady!

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  3. oh! I love the idea of making this with coconut oil. That's what I will do next pie round...;)

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  4. I have a feeling I am going to be one of those people who will attempt to eat the pie crust before I make something out of it. You might as well say that this recipe makes a 6-inch pie crust (not the standard 9"), as I am sure most people will be taking bites of it!

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  5. What a perfect yummy looking crust. We are a bunch of dessert lovers, I am sure this would go on everything, topped on icecream to our oatmeal, not sure if it would last till it's filled..:)

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  6. I did wonder about this combo a couple years ago, wondering if it would work.
    I'm glad it does!!
    lol

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  7. I love this idea! Perfect way to use up my olive oil :).

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  8. I love graham cracker crusts, but they don't love me. Mine almost always crumble apart whilst being pressed into the bottom of the pan - maybe I'll give this olive oil version a go! :D

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  9. Lora, this is so awesome! Lately, I've been making my own graham cracker crumbs from the full crackers (SO much better than pre-made crumbs and infinitely tastier than pre-made graham cracker crusts). I would never have thought of using olive oil instead of butter! You've made my life so much easier (yay, no more melting the butter too long until it explodes in my microwave).

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  10. Graham cracker crusts are my favorite kind! So easy, and so good! I have never done it with olive oil before though.

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  11. Thank you for sharing this recipe, I had not thought to use olive oil but why not.
    Can't wait to see what you put in it :)

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  12. Loving this crust! Seriously, I could simply just eat the crust - it looks that good. Look forward to see what will accompany it.

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  13. Yum - I can't wait to fill this crust with something delicious!

    Have a great weekend everyone!
    Jett

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  14. I'm not a baker (horrible at making a pretty rolled pie crust) so this graham cracker crust is right up my alley for Thanksgiving when I make pumpkin pie.

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  15. Great idea to use olive oil-I have to admit to having quite a few bottles of olive oil in my kitchen ;) Will definitely be giving this unique graham cracker crust recipe a try-thanks Lora ;)

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  16. I am going to try this with my Butter Flavored Olive Oil

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  17. I followed this recipe but put some fresh chopped rosemary in the crust. I'm making a "key" lemon pie so I think the rosemary will complement the lemon nicely!

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  18. How wonderful, Kurt! I like the rosemary idea!! So lovely for summer :) Enjoy!

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