Can butter be used instead of margarine for graham cracker crust?

While butter and margarine can both be used to make a graham cracker crust, they each have their own unique properties that may affect the final texture and taste of the crust.

Butter: Butter is made from churned cream and is a solid at room temperature. It contains about 80% fat, which is higher than margarine. This higher fat content can make for a richer, more flavorful crust, but it can also make the crust more delicate and prone to crumbling.

Margarine: Margarine is a man-made product that is made from vegetable oils. It is solid at room temperature, but it has a lower fat content than butter (around 60-75%). This lower fat content can make for a more stable crust that is less likely to crumble, but it can also result in a less flavorful crust.

Ultimately, the best choice depends on your personal preferences and the desired texture and taste of the crust. If you are looking for a rich, flavorful crust, then butter may be the better option. If you are looking for a more stable crust that is less likely to crumble, then margarine may be the better choice.

Here are some additional tips for making a graham cracker crust:

* Use a food processor to finely crush the graham crackers. This will help to create a smooth and even crust.

* Add a small amount of sugar to the graham cracker crumbs. This will help to sweeten the crust and enhance the flavor.

* Mix the graham cracker crumbs with melted butter or margarine until the crumbs are evenly coated. This will help to bind the crust together.

* Press the graham cracker mixture firmly into the bottom of the pie plate. This will help to prevent the crust from shrinking or cracking.

* Chill the crust for at least 30 minutes before filling. This will help to set the crust and prevent it from becoming soggy.