Ritz Cracker Pie Crust
Make an easy Ritz Cracker Pie Crust with buttery crackers, sugar, butter, and salt. Perfect for lemon, banana cream, coconut, and no-bake pies. Makes a 9-inch crust.
Ingredients
- 6 oz Ritz Crackers, about 2 sleeves
- ½ cup unsalted butter, very cold, cut into ½’’ cubes
- ¼ tsp kosher salt
- 3 ½ Tbsp brown sugar
Equipment
Instructions
- Preheat oven to 350 degrees.
- In a food processor, pulse the Ritz crackers into coarse crumbs.Or, crush them by hand in a zip-top bag using a rolling pin.Add the butter, sugar, and a pinch of salt.
- Pulse again (or mix by hand) until the mixture is crumbly but holds together when squeezed.
- Press into a 9-inch pie plate, molding bottom and sides to the dish. Bake for about 15 minutes, or until golden and browned, before adding your desired filling, like lemon or banana.
Notes
Sandy's tips:
- Crush the crackers in a food processor until fine crumbs form.
- No food processor? Place the crackers in a zip-top bag, seal, and crush with a rolling pin.
- Use the crust for a baked pie or chill it first for a no-bake filling.
- Make ahead: You can make this crust 1–2 days in advance and keep it covered at room temperature or in the refrigerator until ready to use.
- Store leftovers: If already filled, store the pie covered in the refrigerator, depending on the filling.
- Unfilled crust: Store the baked crust in an airtight container or tightly wrapped for up to 3 days.
- Freeze option: You can freeze the baked or unbaked crust, tightly wrapped, for up to 1 month. Thaw before filling or baking.
- Best texture tip: For the crispiest crust, fill it as close to serving time as possible if using a very soft or creamy filling.
Nutrition Facts
Calories: 226kcal, Carbohydrates: 19g, Protein: 2g, Fat: 16g, Saturated Fat: 8g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 31mg, Sodium: 263mg, Potassium: 36mg, Fiber: 0.5g, Sugar: 7g, Vitamin A: 355IU, Calcium: 41mg, Iron: 1mg