Olive Oil Graham Cracker Crust is a versatile crust that can be used all year long. 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.
Once you have this crust mastered, try it with my Key Lime Pie with Meringue Topping or my Blueberry Icebox Pie - both are made specifically for this crust.
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This graham cracker crust without butter has been in my rotation for years and it is one of those recipes that surprises people every time. Nobody ever guesses it is made with olive oil instead of butter. The flavor is richer, the texture is perfectly tender, and the whole thing comes together in about 10 minutes. If you are avoiding dairy, dealing with a butter-free kitchen, or simply curious whether olive oil belongs in a pie crust - the answer is yes, and I am not going back.
I have been afraid of traditional butter pie crust my whole life. The cold butter, the careful handling, the risk of overworking the dough - it felt like a test I kept failing. This crust is the complete opposite.
You press it into the pan with your hands, bake it for 8 to 10 minutes, and the result is a deeply golden, faintly caramel-scented shell that holds together beautifully. If you want to know which olive oils I trust for baking and cooking, I keep a running list of my favorite Italian olive oil brands that is worth bookmarking.
Why Use Olive Oil Instead of Butter?
Most graham cracker crust recipes call for 4 to 6 tablespoons of melted butter. Olive oil works as an exact substitute in terms of quantity, but the result is noticeably different - in a good way.
- Richer flavor. A good extra-virgin olive oil adds a subtle, almost fruity depth to the crust that plain melted butter does not. The flavor is present but not overpowering - most people cannot identify it as olive oil until you tell them.
- No melting step. Olive oil pours straight into the food processor. No waiting for butter to soften or melt, no risk of accidentally getting it too hot.
- Dairy-free and vegan. If you are serving guests who avoid dairy, this crust requires zero substitutions - it is already there.
- More forgiving texture. Butter-based crusts can turn greasy if the butter is too warm. Olive oil distributes more evenly through the crumbs and holds together consistently.
If you prefer to use butter, you can swap it 1:1 for the olive oil. Melted coconut oil also works beautifully and adds a mild sweetness that pairs especially well with tropical fillings like key lime or mango.
Ingredients
- 12 full-size graham crackers (about 1½ cups of fine crumbs)
- 6 tablespoons extra-virgin olive oil
- ¼ cup sugar (optional)
- ½ teaspoon cinnamon (optional)
- 1 to 2 tablespoons water or milk, only if needed
How to Make Graham Cracker Crust Without Butter
- Preheat the oven to 350°F.
- Break the graham crackers into pieces and add them to a food processor along with the sugar and cinnamon. Process until the crackers are ground into fine, even crumbs with no large pieces remaining - about 30 seconds.
- Drizzle in the olive oil and process until the mixture looks like wet sand and holds together when you pinch a small amount between your fingers. If it seems too dry and crumbly, add water or milk one tablespoon at a time and pulse briefly.
- Pour the crumb mixture into a 9-inch pie pan. Use the bottom of a flat measuring cup to press the crumbs firmly and evenly across the bottom and up the sides. The firmer you press, the less the crust will crumble when sliced.
- Bake until the crust is deep golden brown and smells like toasted graham crackers, about 8 to 10 minutes. Watch it carefully after the 8-minute mark - it can darken quickly.
- Remove from the oven and cool completely on a wire rack before filling. For no-bake or cold fillings, the crust must be fully cooled - even a slightly warm crust will melt certain fillings.
No food processor? Seal the graham crackers in a zip-lock bag and crush them with a rolling pin until you have fine, even crumbs. Transfer to a bowl and stir in the oil, sugar, and cinnamon by hand until the mixture resembles wet sand.
Does graham cracker crust need to be baked?
Most graham cracker crusts do not need to be baked and will set just from the heat of the filling. However, some recipes do call for a brief baking time. This helps to create a firmer crust that is less likely to crumble when slicing.
What makes graham cracker crust hard?
Over time, the moisture in the filling can make the graham cracker crust hard. If you want to keep your crust soft, you can try sealing it with a layer of plastic wrap after each slice.
How do you make a graham cracker crust not crumble?
There are a few things you can do to prevent your crust from crumbling. First, make sure you press the crumbs firmly into the pie dish. Second, bake the crust if the recipe calls for it. This will help create a firmer crust. Finally, seal the edges of the crust with a layer of plastic wrap after each slice to help keep the moisture in.
Desserts with graham cracker crust:
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Olive Oil Graham Cracker Crust
Ingredients
- 12 full-size graham crackers
- ¼ cup sugar optional
- ½ 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.
Nutrition Disclaimer
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
Notes
- Press it very firmly. This is the most important step. Use the flat bottom of a measuring cup, a small glass, or the back of a spoon to compact the crumbs as tightly as possible. A loosely pressed crust crumbles; a firmly packed crust slices cleanly.
- Go all the way up the sides. Use your fingers to press crumbs up the sides of the pan to an even thickness. Uneven sides mean thin spots that crack when you slice.
- Do not overbake. Eight to ten minutes at 350°F is all this crust needs. An overbaked crust turns hard and slightly bitter rather than tender and golden.
- Cool completely before any cold filling. Even five minutes of residual warmth can cause a no-bake cheesecake or cream filling to weep and separate. Be patient.
- For the smoothest crumbs, process in two stages. Pulse the crackers first until you have coarse crumbs, then run the processor continuously for 20 to 30 seconds to get them truly fine. Fine crumbs pack tighter and create a sturdier crust than coarser ones.
Thank you! I was looking for a graham cracker crust with olive oil instead of butter, and this one looks great - would it work for a cheesecake?
Thank you, so happy you like it! Yes, you could use for cheesecake!
What is one Graham cracker? The 3”X 3” cracker?
Thank you
Hi Pat, this is the exact size of Honey Maid crackers from their product info that I used: Assembled Product Dimensions (L x W x H) 2.33 x 5.97 x 8.05 Inches.