Uncle Bill's Graham and Vanilla Wafer Pie Crust

READY IN: 35mins
Recipe by William Uncle Bill

I have been using this crust recipe for many of the pies that I make. As requested, I am posting the crust recipe. This recipe can be adapted to many different pies. This is a typical recipe that can be adapted to many different pies, cheesecake squares, raspberry cupcakes.

Top Review by The_Swedish_Chef

This is a 10-star review for this pie crust! Sometimes, no matter HOW great your standard butter/lard pie crust tastes, you want something "else" to go with a favourite pie. I made this crust for a TEN INCH pie, using Uncle Bills' original recipe for the ingredients: Recipe #87452. THIS recipe is for a NINE inch pie crust, so use either, depending upon your pie pan. Now, I'm a "ratio" kinda gal so I counted how many cookies and crackers you'd need to make the original pie crust: 36 Vanilla wafers=1 1/4 cup crumbs; 8-4 square graham crackers=1 1/4 cup crumbs. Because I was making this for a Lemon Meringue pie, I knew that the pecans would be too "heavy" a taste, so I used 1/2 cup of almonds instead, grinding them up with some of the crumbs so that I did not end up with "almond butter"! LOL My family went wild over the combination and I plan to use this crust far more often then I initially planned to: for pumpkin pie, custard, etc. A real addition to ANY baker's recipe box; Thank YOU, again, Uncle Bill for being a 10-Star Chef!!!

Ingredients Nutrition

  • 177.44 ml graham wafer crumbs
  • 177.44 ml vanilla wafer crumbs
  • 118.29 ml finely chopped lightly toasted almonds
  • 59.14 ml butter, softened
  • vegetable oil, spray for pie dish
  • 14.79 ml all-purpose flour


  1. In a mixing bowl, combine graham wafer and vanilla cookie crumbs and almonds, mix well to combine.
  2. Cut in butter using a pastry blender or a fork until mixture is crumbly.
  3. Prepare a 9 inch oven-proof pie dish by spraying with some vegetable oil, then dust with flour, Shake off any excess flour off the pie dish and discard.
  4. This prevents the shell from sticking to the dish when baked.
  5. Spoon wafter mixture into the pie dish; press evenly to the bottom and sides using a rounded soup spoon. Also, use a potato masher with small holes or squares to firm the bottom crumb mixture. The thickness should be about 1/4 inch.
  6. Place the prepared pie dish in the freezer compartment for 30 minutes.
  7. Bake for 15 minutes in a preheated 400 F oven to set the crust.
  8. Cool baked pie crust and continue with your pie filling mixture of your choice.
  9. Pecans can also be used for some pie recipes.
  10. Suggested recipes to look at: #87452, #18007, #18795, #18705, #18353, #18457.

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