Can I make this crust ahead of time?

Yes! You can press the crust into the pie plate, cover it, and refrigerate it unbaked for up to one day ahead. Or bake it, let it cool completely, and store it at room temperature for a day before filling.

Can I use unsalted butter?

You can, but the salted butter really does make a difference here. If you only have unsalted, add a small pinch of salt to the crumb mixture.

Will this crust work in a springform pan?

It does! Press it across the bottom and partway up the sides for cheesecake-style desserts.

How do I crush the crackers?

You may stack several of them in your hands and press together to start the crumbling process, then crush them some more with your fingers in a medium bowl. Or, put the crackers in a sealed zip-lock bag and use a rolling pin to crush them. Work them until they are fine and even.

Can I substitute a different cracker?

Absolutely. Graham crackers, Ritz crackers, and even pretzels work with this same method. Each one brings a slightly different flavor. Saltines give you that classic buttery-salty base, but feel free to experiment! For a pretzel crust, see my Strawberry Pretzel Salad With Step-By-Step Instructions .

How to Make a Saltine Cracker Pie Crust in Minutes • Louisiana Woman Blog

Description

This saltine cracker pie crust comes together in minutes with only two ingredients. Press it into your pie plate and bake for a crispy, buttery base that works for sweet or savory pies.

Ingredients

Scale

1 3/4 cups crushed saltine crackers, 1 tube, crushed into medium pieces
6 tablespoons salted butter

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Instructions

Melt butter in a medium microwave-safe bowl.
Stir in the cracker crumbs until evenly coated with the butter.
Spray a 9-inch or 10-inch pie plate with spray oil.
Press the cracker crumbs into the pie plate and spread out evenly, going up the sides of the plate as far as you can.

Equipment

9-inch pie plate

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Notes

Crush the crackers. Medium-sized crumbs hold together much better. Larger cracker pieces make a crumbly, uneven crust that falls apart when you slice it. Fine crumbs can become powdery and mushy when butter is added.

Press it firmly. Do not be shy about pressing the crust into the plate. A firmly packed crust holds its shape and slices cleanly. Use the flat bottom of a dry measuring cup to really press it in. This crust is loose and will not stack very high up the sides of the pie plate; this is perfectly fine.

Do not skip the cooking spray. Even though the crust has plenty of butter in it, a light spray on the pie plate helps it release cleanly when you serve it.

Let it cool before filling. If you prebake the crust, give it a few minutes to set up before adding your filling. This keeps the crust crispy rather than soggy.