How to Make a Graham Cracker Pie Crust with Partake Classic Grahams

Quick Answer

To make a graham cracker pie crust with Partake Classic Grahams, crush about 1.5 cups of crumbs, mix with melted vegan butter and a touch of sweetener, then press into a pie dish. For a no-bake crust, chill for at least 30 minutes; for a firmer crust, bake at 350°F for 10 minutes.

A graham cracker crust is the backbone of countless desserts, from classic cheesecakes to no-bake tarts. With Partake's Classic Grahams, you can enjoy this timeless crust while keeping it gluten-free, vegan, and free of the top 9 allergens. The warm hint of cinnamon in these graham-style crackers adds a cozy flavor that elevates any filling.

Whether you're a seasoned baker or new to making crusts from scratch, this guide walks you through the entire process—from crushing the crackers to pressing the perfect crust. You'll also learn how to adapt the crust for no-bake desserts and how to avoid common pitfalls like a crumbly or overly thick crust.

Why Partake Classic Grahams Work for Pie Crusts

Partake Classic Grahams are designed with the right texture and flavor for a pie crust. They're toasty, golden, and have a warm hint of cinnamon that complements sweet fillings like chocolate, berries, or lemon. Because they're gluten-free and vegan, they fit seamlessly into allergen-friendly baking without sacrificing taste or structure.

The crackers are also sturdy enough to crush into fine crumbs that hold together well when mixed with fat and sweetener. Unlike some gluten-free cookies that turn sandy or greasy, these grahams produce a crust that's crisp, tender, and easy to slice—exactly what you want under a creamy filling.

Gathering Your Ingredients and Tools

To make a 9-inch pie crust, you'll need about 1.5 cups of graham cracker crumbs—that's roughly 12 full sheets of Partake Classic Grahams. Along with the crumbs, you'll need 6 tablespoons of melted vegan butter or coconut oil, and 2 to 3 tablespoons of sugar or maple syrup for sweetness. A pinch of salt helps balance the flavors.

For tools, gather a food processor or a rolling pin and a zip-top bag for crushing, a medium mixing bowl, a spatula, and a 9-inch pie dish. If you're baking the crust, you'll also need parchment paper and pie weights or dried beans to prevent bubbling. For a no-bake version, just a fridge and a little patience.

Step-by-Step: Making the Crust

Start by crushing the Classic Grahams into fine crumbs. A food processor gives the most consistent texture, but you can also place the crackers in a zip-top bag and crush them with a rolling pin—aim for no large pieces. Transfer the crumbs to a mixing bowl.

Stir in the sweetener and salt, then pour in the melted vegan butter. Mix with a spatula until every crumb is moistened and the mixture holds together when pressed. If it seems too dry, add a teaspoon of melted butter at a time; if it's too wet, add a tablespoon of crumbs. The right texture is the key to a crust that doesn't crumble.

Pressing and Chilling the Crust

Press the mixture firmly into your pie dish. Start from the center and work outward, using your fingers or the flat bottom of a measuring cup to create an even layer on the bottom and up the sides. A consistent thickness—about ¼ inch—ensures even browning and prevents weak spots.

For a no-bake crust, place the dish in the refrigerator for at least 30 minutes to set. For a firmer, more traditional crust, bake at 350°F for 10 minutes until lightly golden. Let it cool completely before adding your filling. If you're making a no-bake cheesecake, the chilled crust is ready to fill directly.

Steps at a Glance

1. Crush the crackers: Pulse 12 full sheets of Classic Grahams in a food processor until you have fine, even crumbs. This ensures a smooth, cohesive crust without clumps. Check that no large pieces remain—they can create weak spots.
2. Mix in butter and sweetener: Combine crumbs with 6 tablespoons melted vegan butter and 2-3 tablespoons sugar or maple syrup. Stir until all crumbs are moistened and the mixture holds together when pressed. If the mixture is too dry, add a teaspoon of melted butter; if too wet, add a tablespoon of crumbs.
3. Press into the pie dish: Press the mixture firmly into a 9-inch pie dish, starting from the center and working outward. Aim for an even ¼-inch layer on the bottom and sides. Use a flat-bottomed cup for even pressure and to avoid thin spots that can break.
4. Chill or bake: For a no-bake crust, refrigerate for at least 30 minutes or until firm. For a baked crust, bake at 350°F for 10 minutes, then cool completely before filling. If adding a baked filling, you can skip the initial chill and bake the crust only once.

Product Facts

• Classic Grahams: Toasty, golden, and made for making memories. Partake’s Classic Graham Crackers are a fresh take on the timeless treat. With a warm hint of cinnamon and just the right touch of sweetness, they’re perfect for building s’mores, mixing into pie crusts, or pairing with your favorite spreads. The classic flavor and sturdy texture make them an ideal base for a homemade graham cracker crust, whether you're baking or going no-bake.
• Soft Baked Chocolate Chip: Partake’s Soft Baked Chocolate Chip Cookies are soft, chewy, and filled with rich, dairy-free chocolate chips—bringing comfort and chocolatey goodness to every bite. Like all Partake goodies, they’re gluten-free, vegan, non-GMO, and free of the top 9 allergens. If you're craving a change from classic graham, these cookies can be crushed to create a sweet, chocolatey crust that pairs well with vanilla or berry fillings.

Making a graham cracker crust with Partake Classic Grahams is simple, allergen-friendly, and endlessly versatile. Whether you go no-bake for a quick dessert or bake it for extra crunch, this crust will hold up beautifully under your favorite fillings. Enjoy the cozy cinnamon flavor and the satisfaction of a homemade base that everyone can share.