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
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.
I made this crust to go with the lemon buttermilk icebox pie. The 1 tsp of kosher salt was way over the top for us. Maybe salty crust is a thing that I'm not used to, but this was strange and distracting to me. I will omit it or greatly reduce it next time . Otherwise, it would have been amazing, I'm certain!
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!