Photo: Jennifer Davick
Crumb Crust Recipe
Crisp and cookie-thick, these over-the-rim crusts add a signature look to every pie. Unless otherwise noted, one standard-size (12- to 16-oz.) package of cookies or pretzel sticks will yield more than enough crumbs for each recipe. Different types of cookies require different amounts of butter and sugar, but the basic method for preparing and baking a crumb crust remains the same.
Crumb Crust Prep Steps: Stir together all ingredients; firmly press crumb mixture on bottom, up sides, and onto lip of a lightly greased 9-inch pieplate. Bake at 350° for 10 to 12 minutes or until lightly browned. Remove to a wire rack, and cool crust 1 hour or until completely cool before filling.
Pretzel Crust: 2 cups finely crushed pretzel sticks, 1/4 cup firmly packed light brown sugar, 3/4 cup melted butter Chocolate Cookies-and-Cream Crust: 2½ cups coarsely crushed cream-filled chocolate sandwich cookie crumbs, 1/3 cup melted butter
Vanilla Wafer Crust: 2½ cups coarsely crushed vanilla wafer crumbs, 1/4 cup powdered sugar, 1/2 cup melted butter
Butter Cookie Crust: 2½ cups butter cookie crumbs (about 1½ packages), 1/4 cup powdered sugar, 1/3 cup melted butter
Chocolate Butter Cookie Crust: 2½ cups chocolate-flavored butter cookie crumbs (about 1½ packages), 1/4 cup powdered sugar, 1/3 cup melted butter. Note: For testing purposes, we used Pepperidge Farm Chessmen Cookies and Pepperidge Farm Chocolate Chessmen Cookies for regular
and chocolate-flavored butter cookies.