Bakers, rejoice – here’s your ultimate guide to how much graham cracker crust you’ll need for any situation. We have a handy chart and recipe card that will calculate exactly how much graham cracker crust you need for whatever kind of pan you’re using.
Graham cracker pie crust is a staple of many classic baking recipes, from cheesecakes to ice cream pies to mini tarts, and much more. It’s also versatile – you can make your graham cracker crust in 9×13-inch pans, springform pans, tart pans, and much more.
But this versatility also means that it can be difficult to know how much graham cracker mixture you need.
If you’re looking to modify a recipe to fit a pan you already own, but don’t know how much graham cracker crust you’ll need, this is the guide for you!
Graham Cracker Crust Calculator
To create this guide, I measured all of the most common pan types and sizes and weighed how much graham cracker mix they required, then compiled it in the chart below. This guide is based on my graham cracker crust recipe down below.
To be clear, this is a general guide, and your milage may vary depending on your specific pan, how thick you like to make your crust, etc. But I hope you find it helpful as a starting point!
Click Here to Expand the Table!
Pan Name & Size | Crust Amount | Recipe Card Amt |
Mini pie pan | 2.25 oz | 1 batch = 4 mini pies |
8" pie pan | 6.75 oz | 0.75 |
9" pie pan | 8 oz | No change |
9" deep dish pie pan | 10 oz | No change |
11" deep dish pie pan | 12.5 oz | 1.40 x |
3" tart shell | 2.25 oz | 1 batch = 4 |
4" tart shell | 2.5 oz | 1 batch = 3-4 |
9" tart shell | 9 oz | No change |
10" deep dish tart shell | 14 oz | 1.5 |
11" tart shell | 12 oz | 1.3 |
Rectangle tart shell | 7.5 oz | No change |
4" springform | 1.5 oz | 1 batch = 6 |
4" springform (bottom + sides) | 3.5 oz | 1 batch = 2-3 |
6" springform | 3.25 oz | 1 batch = 3 |
6" springform (bottom + sides) | 9.5 oz | No change |
8.5" springform (just bottom) | 6.25 oz | .70 |
8.5" springform (bottom + sides) | 17 oz | 1.90 |
9.5" springform (just bottom) | 8.3 oz | No change |
9.5" springform (bottom + sides) | 19 oz | 2 |
10.5" springform (just bottom) | 8.75 oz | No change |
10.5" springform (bottom + sides) | 21.25 oz | 2.36 |
How to use the crust calculator table
- Find the pan size that most closely resembles the pan you will be using.
- Look at the information in the last column, “Recipe Card/yield.” This tells you what you need to input in the recipe card to get the perfect amount of crust.
- For instance, for an 8″ pie pan, you will need 0.75, or 3/4 of a batch. In the recipe card header, next to the word “Yield,” is a place for you to customize the amount. Input 0.75 in the box. The ingredient amounts you need will be automatically calculated for you!
- For miniature pies/tarts, the table will list how many of the mini desserts 1 batch will yield. Depending on the number of mini desserts you want to make, you can double or even triple the recipe to yield that many crusts. Use the customize button as described above, or the 1x / 2x / 3x boxes under the Ingredients header.
- Finally, because cheesecakes can be made with either a crust just on the bottom, or on the bottom and sides, both of those options are listed separately in the table.
- I hope you find this helpful, and please do let us know if you use it and how it works for you!
For more information, a picture tutorial and video, check out my Easy Graham Cracker Crust Recipe!
🥧 Recipes that Use a Graham Cracker Crust
You can easily use this graham cracker crust in pretty much any pie or tart recipe you like! Here are a few of my favorites:
Leave a Review!
If you make this recipe, let us know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on the recipe below, and leave a comment, take a photo and tag me on Instagram @elabau, or use #sugarhero on IG!
Graham Cracker Crust (for any pan size)
Ingredients
- 10 graham crackers, to yield (1.5 cups) crumbs
- 3 ounces unsalted butter, melted
- 1.5 TBSP granulated sugar
- 1/4 tsp salt
Instructions
- Crush the grahams in a food processor until they are fine crumbs. (Alternatively, place them in a zip-top bag and roll over them with a rolling pin until very finely crushed).
- Combine the graham cracker crumbs, about 2.5 TBSP of the melted butter, granulated sugar, and salt in a bowl, and stir until well-combined. The mixture should have the texture of wet sand, and hold together a bit when you squeeze it between your fingers.
- If the crust still feels a bit dry, add the remaining butter and stir together to make it the proper texture.
- Press the crust evenly on the bottom and up on the sides of a 9 x 1.5" pie plate.
- If not baking the crust: refrigerate the crust for an hour before filling, so it is more set before filling it.
- If baking the crust: bake at 350 F for 12-15 minutes, until fragrant and lightly golden. Let the crust cool completely before filling.
Video
Measuring Tips
Our recipes are developed using weight measurements, and we highly recommend using a kitchen scale for baking whenever possible. However, if you prefer to use cups, volume measurements are provided as well. PLEASE NOTE: the adage “8 oz = 1 cup” is NOT true when speaking about weight, so don’t be concerned if the measurements don’t fit this formula.
Want to learn more about baking measurements and conversion?
Nutrition
See Also: Oreo Cookie Pie Crust Calculator (for any pan size!)
💡 Graham Cracker Crumb FAQs
7 finely ground graham crackers equals approximately 1 cup of crumbs.
Standard graham cracker boxes (14.4 oz) come with 3 sleeves of 9 crackers each. If you crush an entire standard box of graham crackers you will have approximately 4 cups of crumbs. You can also roughly estimate that each sleeve equals about 1 1/3 cups of crumbs.
When talking about making a graham cracker crust, crushed graham crackers and graham cracker crumbs are the same. In this instance, graham crackers need to be crushed into a very fine crumb. The only time these terms might not be interchangeable is when you are using graham crackers as a mix-in (for ice cream or cookie bars, etc). As a mix-in, crushed graham crackers could be larger, broken or bite-sized pieces of graham cracker.
My favorite method is to use the food processor. It’s easy, and it produces very fine graham crumbs. A lower tech option is to place the crackers in a gallon sized zip-top plastic bag, and roll over them with a rolling pin. The only downside to this method is that the crumbs are often a bit coarser than what you get from a food processor. (But the upside is that you don’t have to wash all the food processor parts!)
Check out my Graham Cracker Crust Recipe post for more specific directions and a photo tutorial.
I really appreciate this post but I can’t seem to find the chart. Can someone help me?
Hi Julia. You’ll want to scroll down until you see the heading, “How to use the crust calculator table”. Just above that is a button to click on which will open up to the table. I did a couple of screen shots to help you find it. Please let me know if you need more help. All the best!
