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.
Servings: 1 9-inch pie crust
- 12 full-size graham crackers
- 1/4 cup sugar optional
- 1/2 teaspoon cinnamon optional
- 6 tablespoons extra-virgin olive oil
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.