Homemade graham cracker crust

This time around making angel pie, one of our summer favorites smothered in berries, I decided to make my own graham cracker crust.

We really limit sugar, crackers, cookies, and ultra-processed food in our house so this is definitely a rare, special treat.

At least if we are using sugar and things that we typically avoid, we can make something homemade so my kids can see the work that goes into cooking and baking rather than store-bought versions.

This was easier than I thought it would be.

Ingredients:

• 12 graham crackers

• 1 stick of butter

• 1 TBSP cane sugar

• 1 TBSP brown sugar

Supplies:

• Pie pan (I used a round cake pan)

• Bag for containing graham crumbs (I use this reusable silicone bag)

• Rolling pin

Instructions:

1. Put a few crackers at a time in the reusable bag (plastic if you have that, we try to limit plastic use);

2. Roll with a rolling pin until they are fine crumbs;

3. Repeat until all crackers are fine crumbs;

4. Melt stick of butter;

5. Pour the graham crumbs into the melted butter;

6. Add sugars;

7. Mix well;

8. Pour into pie or cake pan.

Notes:

I use my hands to press the crumbs down through the center and out toward the edges.

My oven was off but still warm from melting butter and other baking, so I put the crust into the oven for a few minutes, then let it sit at room temperature.

Put a few crackers at a time in the reusable bag. Roll with a rolling pin until they are fine crumbs.

Pour the graham crumbs into the melted butter.

Pour into pie or cake pan

I use my hands to press the crumbs down through the center and out toward the edges.