Crumb Crust

1.5
(2)

Goes with: Lemon-Buttermilk Icebox Pie, Strawberry-Lemon-Buttermilk Icebox Pie with Baked Gingersnap Crust, Key Lime-Buttermilk Icebox Pie with Baked Buttery Cracker Crust, Mango-Lemon-Buttermilk Icebox Pie with Baked Saltine Cracker Crust, Peach Divinity Icebox Pie

Crumb Crust
Photo: Hector Sanchez; Styling: Heather Chadduck Hillegas
Hands On Time:
15 mins
Total Time:
15 mins
Yield:
Makes 1 (9-inch) regular piecrust or 1 (9-inch) deep-dish piecrust

Ingredients

  • 1 1/2 cups crushed cookies or crackers, such as: vanilla wafers, graham crackers, gingersnaps, saltine crackers, or round buttery crackers

  • 1/4 cup sugar

  • 1 teaspoon kosher salt (omit when using buttery crackers or saltines)

  • 6 tablespoons butter, melted

  • Vegetable cooking spray

Directions

  1. Process crushed cookies or crackers, sugar, and (if used) salt in a food processor until finely crushed and well combined. Add melted butter, and process until thoroughly combined. Press on bottom, up sides, and onto lip of a lightly greased (with cooking spray) 9-inch regular pie plate or 9-inch deep-dish pie plate. Freeze 30 minutes to 1 hour or while preparing fillings.

  2. Note: For baked piecrusts, preheat oven to 325°. Bake crust 8 to 10 minutes or until lightly browned.

Related Articles