Graham Cracker Pastry-Pâte Sucrée

This pie crust recipe is my new favorite dessert tool, which is why I'm selling it to you in bulk order! I'm certain you have tasted it before as the dangerously delicious vessel for the banoffee pie at ICOB. It's not like those cheesecake recipes where it's the strict graham cracker crumb to butter's better. Adding crushed graham cracker crumbs to this egg-enriched pastry takes it over the edge, making it the perfect pie dough base for your favorite custard tarts and cream pies! What's great about this is that you'll have a few extra batches to wrap and freeze to have on the ready for baking. I love pie-planning strategies. Makes 3 tart doughs for 11-inch tart size pan, or 18 4-inch tartlets.
3LBSunsalted butter, room temperature
3CUPSgranulated sugar
12Xegg yolks
3CUPSgraham cracker crumbs
9CUPSall purpose flour
2TSPNSground cinnamon

  1. In a stand mixer fitted with a paddle attachment, cream together the butter and the sugar until light in color and fluffy, about 10 minutes.
  2. Add the egg yolks, one at a time, fully incorporating each yolk befor the next addition.
  3. Meanwhile, in a separate bowl, whisk together the graham cracker crumbs and the flour. Stir in the cinnamon and the salt, set aside.
  4. Slowly add the graham mixture to the butter mixture, beating in until a dough begins to form and the dry ingredients are fully incorporated.
  5. Portion out the dough into three rounds, individually wrapping each batch in plastic wrap, and flattening out into a thick disc, about 2 inches thick. Chill in the refrigerator for at least one hour, or place in a zip top bag in the freezer for later use.
  6. For baking: set the oven at 325 degrees. In an 11-inch tart pan with a removable bottom, press one disc of the graham pastry dough into the tart pan, using lightly floured fingers if dough feels slightly sticky.
  7. Once dough is set into the pan, set the pastry in the freezer for about 15 minutes before baking.
  8. Using tin foil with pie weights or dried beans, blind bake the graham pastry for 25 minutes. Remove the pie weights and bake uncovered for an additional 15 minutes, until pastry has evenly browned on all sides.
  9. Remove from the oven and cool in the pan for about 10 minutes, then remove and finish cooling to room temperature on a cooling rack. Fill with your favorite sweet custard recipe or cream pie!


Adapted from ICOB pastry team.

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