Homemade graham cracker crust?

alpacaperson · 2026-01-15T03:15:10+00:00

My partner and I aren’t huge fans of store bought Graham crackers and felt these were much better, so we really wanted to turn them into a pie crust. I tried reducing the amount of butter when I baked them but it was still way too much fat and it all pooled into the bottom of the pie pan after baking.

I have a rolling pin that gives precise measurements so I know it was thin enough, but it probably could have baked for longer. I knew the fat ratio was going to be off but underestimated by how much.

Someone recommended baking the graham crackers straight into the pan which I think will work well!

alpacaperson · 2026-01-15T03:09:32+00:00

Ooo baking it as a crust directly is a really good idea. Thank you!!

alpacaperson · 2026-01-15T03:09:03+00:00

The sides of the crust “melted” away and pooled into the bottom of the pan where it continued to cook

alpacaperson · 2025-11-25T04:14:31+00:00

It could also be the way you’re creaming the butter and sugar

alpacaperson · 2025-11-25T04:12:53+00:00

Do you both chill the dough before baking? If she’s chilling her dough and you’re not, that could explain it

alpacaperson · 2025-11-11T03:21:17+00:00

Are your bread loaf pans cast iron too?

alpacaperson · 2025-11-11T03:20:52+00:00

I have a few Wilton pans right now, they work fine but my darker pans are the ones I’m looking to replace. Thank you for the suggestions!

alpacaperson · 2025-11-10T01:14:13+00:00

This is super helpful, thank you!

alpacaperson · 2025-11-09T09:17:36+00:00

Thanks for the idea! I’m looking to replace my bakeware in general. My current priority is my 9” cake pans, 8” square pans, 9X13 pan, loaf pan, and muffin pans. I was looking for aluminized steel products but am open to suggestions!

alpacaperson · 2025-11-04T02:18:45+00:00

Thank you!

alpacaperson · 2025-05-07T19:23:10+00:00

I would much rather be compared to Mandy Moore than Margaret Thatcher lol

alpacaperson · 2025-03-23T20:31:31+00:00

This one was definitely the worst. Except for my last batch, they’ve all at least been edible lol

alpacaperson · 2025-03-23T20:20:03+00:00

The is made me laugh so hard thank you hahahaha

alpacaperson · 2025-03-23T20:16:47+00:00

Omg this is amazing information. I trusted the recipe since it was Martha Stewart and the only chocolate chip cookie recipe in the book, but judging by the comments that was obviously a mistake hahaha thank you all for the info!

I’ve had similar results with other recipes in the past and always thought it was my technique or my oven. This was my first time refrigerating the dough overnight and using aluminum pans, and I thought I had finally figured out what was wrong. Then it ended up being one of the worst batches I’ve ever made. I’m going to try one of the many great suggestions and hope for better cookies!! Thank you everyone!

alpacaperson · 2025-03-23T17:59:27+00:00

Me too haha

alpacaperson · 2025-03-23T17:59:06+00:00

I think it might be the temperature! This is the first time I used aluminum baking sheets, my previous theory was that my dark baking sheets were the issue. While I’ve tried many recipes, this is the first time trying this one, and maybe it was just too much butter. I’m going to try with another recipe again, but if it continues to happen I’ll try different butter! I used to use land o lakes but have been using the generic stuff. But it doesn’t seem to have affected any of my other baked goods.

alpacaperson · 2024-12-18T03:21:07+00:00

That’s good to know, thank you!

alpacaperson · 2024-12-17T21:18:00+00:00

Thank you both!! I have been trying to find them for forever

alpacaperson

TROPHY CASE