Graham Cracker Tart Crust

Recipe by Saguaro
READY IN: 20mins




  • Position a rack in the center of the oven and heat the oven to 350°F
  • Have ready an ungreased 9 1/2-inch fluted tart pan with a removable bottom.
  • In a medium bowl, mix the crumbs and sugar with a fork until well blended.
  • Drizzle the melted butter over the crumbs and mix until evenly moistened.
  • Put the crumbs in the tart pan (I like to use a piece of plastic wrap between my hands and the crust) and use your hands to spread the crumbs so that they cover the bottom of the pan and sides.
  • Use your fingers to pinch and press some of the crumbs around the inside edge of the pan to cover the sides evenly and create a wall about a scant 1/4 inch thick.
  • Redistribute the remaining crumbs evenly over the bottom of the pan and press firmly to make a compact layer.
  • Bake the crust until it smells nutty and fragrant, about 10 minutes.
  • Set the baked crust on a rack and let cool. The crust can be made up to a day ahead and
  • stored at room temperature, wrapped well in plastic.