Crumb Crust

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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
Lisa Donovan Lisa Donovan
June 2015
RECIPE BY Southern Living

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

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

How to Make It

Step 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.

Step 2

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

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