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 pie pans, just to name a few.
But this versatility also means that it can be difficult to know how much graham cracker mixture you need for your specific situation. If you’re looking to modify a recipe to fit a pan you already own, but don’t know how much graham cracker mixture you’ll need, this is the guide for you!
Perfect Graham Cracker Crust for Cheesecake, Pies, and More
I created this graham cracker crust chart because I often get questions from bakers wanting to modify recipes to fit the pans that they have.
The graham cracker crust recipe below is written for one 9″ pie pan, which is an extremely common size for desserts using a graham cracker crust. But what about making a graham crust in a springform pan? Or mini tart pans?
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. 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
Recipe Card Amt
Mini pie pan
1 batch = 4 mini pies
8" pie pan
9" pie pan
9" deep dish pie pan
11" deep dish pie pan
3" tart shell
1 batch = 4
4" tart shell
1 batch = 3-4
9" tart shell
10" deep dish tart shell
11" tart shell
Rectangle tart shell
1 batch = 6
4" springform (bottom + sides)
1 batch = 2-3
1 batch = 3
6" springform (bottom + sides)
8.5" springform (just bottom)
8.5" springform (bottom + sides)
9.5" springform (just bottom)
9.5" springform (bottom + sides)
10.5" springform (just bottom)
10.5" springform (bottom + sides)
How to use the crust calculator table
- Find the pan that most closely resembles the pan you will be using. Images are provided as a general guide, but please check the dimensions to be sure it’s a close fit.
- 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. On the recipe card, just below the ingredient list, is a place for you to customize the amount. Input 0.75 in the box to the right of ‘CUSTOMIZE’. The ingredient amounts 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 to the right of 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!
Don’t miss my Oreo Cookie Pie Crust Calculator (for any pan size!)
Graham Cracker Crust (for any pan size)
- 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.
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?