Olive Oil Graham Cracker Crust

A round glass pie dish with a perfectly pressed graham cracker crust, ready for filling, sits invitingly on a white marble surface.

5 from 5 vote

Olive Oil Graham Cracker Crust

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.

Prep Time5

Cook Time8

Total Time13

Course: Dessert

Cuisine: American

Keyword: crust, graham crackers, pie

Servings: 9-inch pie crust

Calories: 938kcal

Author: Lora

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.

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.

Nutrition