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CRUMB CRUST - PIE CRUST


Note: Be sure to use gingersnaps for the cheesecake pie and graham crackers for chocolate pies.
 

Ingredients
5 tablespoons unsalted butter, melted, plus additional for greasing
1 1/2 cups cookie crumbs (10 graham crackers or 24 small gingersnaps; about 6 oz)
2 tablespoons sugar
1/8 teaspoon salt

 

Special equipment: a 9- to 9 1/2-inch pie plate (4-cup capacity)
Preparation
Put oven rack in middle position and preheat oven to 350F. Lightly butter pie plate.

 

Stir together all ingredients in a bowl and press evenly on bottom and up side of pie plate. Bake until crisp, 12 to 15 minutes, then cool on a rack to room temperature, about 45 minutes.

 

Cook's notes:
To make cookie crumbs, break up crackers or cookies into small pieces, then pulse in a food processor until finely ground.

For pumpkin ginger cheesecake pie, use 4 (not 5) tablespoons melted butter plus additional for greasing.

 

Makes enough for a 9- to 9 1/2-inch pie.

 

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Site Updated November 2008

 

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