Food and Recipes Recipes Crumb Crust 1.5 (2) 2 Reviews 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 By Lisa Donovan Lisa Donovan Website Lisa Donovan has cooked in some of the most renowned kitchens in the country including chef Tandy Wilson's City House and Husk (Nashville/Charleston) with chef Sean Brock.Our Lady of Perpetual Hunger, her first book, was published in August 2020 and received the 2021 M.F.K. Fisher Prize of Excellence.In addition to Southern Living, Lisa has contributed to Food & Wine, Southern Foodways Alliance's Gravy publication, The Washington Post, and The New York Times. Southern Living's editorial guidelines Published on May 24, 2018 Print Share Share Tweet Pin Email 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 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. Note: For baked piecrusts, preheat oven to 325°. Bake crust 8 to 10 minutes or until lightly browned. Print