Skip to main content
Epicurious

Graham Cracker Crust

Image may contain Cutlery Fork Pottery and Saucer
Photo by Chelsea Kyle

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.

Read More
Chewy Glazed Lemon Cookies
The zest of three whole lemons gives these cookies a no-holds-barred citrus flavor.
Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
White Bean Turkey Chili
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
Our Favorite French Onion Soup
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Béchamel Sauce
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Diner-Style Apple Pie With Lattice Crust
Cut this easy-to-handle dough (thanks, cream cheese) into wide strips for a fast-forming lattice that stuns.
Salmon With Sizzled Nut Salsa
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
Chocolate Pie
Reminiscent of a classic diner dessert, this chocolate cream pie offers pure comfort in a cookie crust.