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Stir graham cracker crumbs, brown sugar, cinnamon, and salt together in a large bowl. Add melted butter and stir with a fork. Press mixture into the bottom and up the sides of a 9" pie plate. Press hard to compact. You can use a glass to press the bottom, but use your fingers to press the sides.

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Graham Cracker crust for a 9x13-inch pan: Triple the recipe. Jelly Roll Pan (10.5x15.5): Quadruple the recipe. Half-Sheet Pan (18x13): Quadruple the recipe. Muffin tin crumb crust: Grease or line cavities of a miniature muffin tin. Add 1 tablespoon of the prepared crust mixture into each cavity and press against the base and barely up the sides.

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Crush graham crackers and put crumbs in a bowl. ( I put the graham crackers in a large baggie and then use a rolling pin to crush them.) Mix in the sugar. Add the melted butter and mix well. Pour into a 9x13 pan and press the crumbs evenly to make the crust. Bake at 350º for 15 minutes. Start your own personal family cookbook right now !

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Press Into Pan. Transfer the crumb mixture to a 9x13 baking pan without greasing it. Use your hands to evenly press the mixture across the bottom of the pan and slightly up the sides. Apply moderate pressure while pressing, but avoid packing it down too densely to keep the crust from becoming too hard.

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Instructions. Grease a 9 or 10-inch springform pan, a 9 inch pie plate, or an 8×8 inch baking dish with butter. If you will be baking the crust, preheat the oven to 350F°/180°C (160°F for fan/convection oven). Crush the graham crackers in a food processor, a blender, or use a heavy tool to crush them in a heavy ziploc bag.

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Grind the graham cracker with a food processor or blender, or crush them in a zipped top bag with a rolling pin. In a medium mixing bowl, combine graham cracker crumbs, butter, and sugar with a fork until evenly moistened. Pour the crumbs mixture into the pan and press the crumbs down into the base and up the sides.

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I just dump all of the ingredients into the dish that I will be using for the dessert. Mix the sugar into the graham cracker crumbs. Melt butter and pour over the mixture. Mix well and press out over the pan. Refrigerate for at least 30 minutes before filling to allow the butter to set.

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Pour the graham cracker crumbs and sugar (optional) into a large bowl. Fold in one tablespoon of melted butter for every ⅓ cup of graham cracker crumbs. Mix until the crumbs are evenly coated and firmly hold together when squeezed. If they are still too loose, add a tablespoon of water (see note).

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Instructions. Preheat oven to 350F. Mix graham cracker crumbs, sugar, and melted butter in a small bowl. Pour crumb mixture into an 8" - 9.5" pie pan and use the back of a measuring spoon to press it firmly in the bottom of the pan and a little bit up the sides of the pan. Bake for 10 minutes.

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1. Crush the graham crackers. First, finely grind the graham cracker crumbs. Grab a food processor. Then, add broken graham crackers to it. Pulse the food processor until finely ground. 2. Combine ingredients. Then, you'll combine the dry ingredients and add butter to them.

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Directions. In a small bowl, combine the crumbs and sugar; add butter and blend well. Press onto the bottom and up the side of an ungreased 9-in. pie plate. Refrigerate for 30 minutes before filling, or bake at 375° until crust is lightly browned, 8-10 minutes. Cool on a wire rack before filling.

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Instructions. In a medium bowl, stir together the graham cracker crumbs, brown sugar, and salt, ensuring no lumps of brown sugar remain. Drizzle the melted butter over the graham cracker mixture and toss to combine with a fork, ensuring that the mixture is evenly moistened.

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Add the sugar and the salt to the graham crackers and stir together. Melt the butter and pour it into the mixing bowl. Stir the graham cracker mixture together until all the crumbs are evenly coated in butter. Press the graham cracker crust into your baking dish and chill in the fridge for 1 hour before using.

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Instructions. Prevent your screen from going dark as you follow along. To make the crust: In a medium-sized mixing bowl, combine the crumbs, sugar, and butter. Press the mixture into the bottom and partway up the sides of a 9" springform pan, 9" cheesecake pan, or 9" deep-dish pie pan. If you're using a 9" x 1 1/2" pan, you'll have 1/4 to 1/2.

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Bake the crumb crust at 375° F for about 8 - 10 minutes, then cool. Do not over- bake. Note - if making 1 1/2 of the crumb crust recipe for a deep dish pie, the crumb crust will need to bake for about 12 - 14 minutes. If making a double batch of the crumb crust for an oblong 9" x 13" baking dish, adjust the baking time accordingly (I suggest.

graham cracker crust for 9x13 inch pan

Scoop the crumbs into a mixing bowl and stir in the sugar. Add the melted butter and stir until well combined and all of the crumbs are moistened. Scoop the mixture into a 9-9.5 inch pie plate (or springform pan) and firmly press it down into an even layer on the bottom and up around the sides of the dish.