Graham cracker crusts are one of our favorite types of crusts for pies, tarts, and bars because they take literally two ingredients (graham cracker crumbs and melted butter) and are so much easier than a traditional pie dough. But since you don’t use a rolling pin, it can be difficult to get a layer of crust with an even thickness. Here’s our trick:
Instead of using your fingers to press a graham cracker crust into the pan, use the bottom of a measuring cup or flat-bottomed glass. You’ll be able to get into the corners of the pan and even up the sides using the edge and sides of the cup.
By using a small, flat-bottomed vessel to press the crumbs and butter into the pan, you’ll get a crust with even thickness all the way around. Also, the crumbs will get well-compressed so the crust doesn’t fall apart when you cut into it!
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