YIELD: 2 (8- OR 9-INCH) BOTTOM CRUSTS, 4 (6-INCH) BOTTOM CRUSTS, 1 (9-INCH) FLUTED TART CRUST WITH CRUST UP THE SIDES, 10 INDIVIDUAL (3-INCH) BOTTOM CRUSTS
2 cups (16 ounces) finely ground graham cracker crumbs
¼ cup light brown sugar, firmly packed
¼ cup unsalted butter, melted
1 large egg white
1. Preheat the oven to 350°F.
2. In a medium mixing bowl, combine the graham cracker crumbs and brown sugar. Using your hands, stir the mixture until the crumbs and sugar are completely combined.
3. Add the butter to the crumb mixture. Using your hands, stir the mixture until it is well combined and moistened.
4. In a small mixing bowl, use a fork to lightly whisk the egg white. Add the whisked egg white to the crumb mixture. Using your hands, stir the mixture until it is well combined.
5. Grease the pan(s). Press the mixture into the bottom of the pan(s).
6. To set the crust, place the pan(s) in the center of the oven, directly on the middle shelf. Bake for 8 minutes. Remove from the oven and set aside to cool to room temperature, about 1 hour.
VARIATIONS
Cinnamon Graham Crumb: Add ½ teaspoon ground cinnamon during step 2.
Nutmeg Graham Crumb: Add 1 teaspoon ground nutmeg during step 2.