You can crush the crumbs using a food processor, rolling pin, or kitchen mallet, whichever you prefer. This crust should be baked before filling. If you use pie weights or beans to keep the crust from bubbling during baking (highly recommended), remove the paper and weights for the last few minutes of baking so the crust will brown well.

　　

Ingredients

makes one 9-inch crust

　　1 1/2 cups fine graham cracker crumbs

　　1/4 cup sugar

　　6 tablespoons unsalted butter, melted

　　

Step 1

Preheat the oven to 350°F.

　　

Step 2

Put the crumbs in a small bowl and stir in the sugar. Pour the melted butter over the crumbs and mix thoroughly. Press the mixture evenly into a 9-inch pie plate.

　　

Step 3

Bake the empty crust for 8 to 10 minutes, until a dark golden brown (it will continue to harden as it cools). Cool the crust on a wire rack for at least 30 minutes before filling. This crust can be made a day ahead and stored in the refrigerator.

　　Mrs. Rowe's Little Book of Southern Pies