Crust, Crumb

By fireandfrost

Among the suitable bases for this crust are graham crackers, gingersnaps, vanilla or chocolate wafers, zwieback, a stale or fresh cake or bread, including pumpernickel. To produce crumbs, break or tear the crackers, cookies, cake or bread into small pieces and pulverize them, a small batch at a time, in a blender or food processor. The amount and kind of sugar and spices can be adjusted to taste. To make chocolate-flavored crust, melt 1-3 ounces of semisweet baking chocolate with the butter.

Ingredients

• 2 cups fine crumbs
• 8 tablespoons unsalted butter, melted
• 3 tablespoons granulated or brown sugar
• salt
• ground cinnamon or grated nutmeg (optional)

Details

Servings 1

Preparation

Step 1

In a mixing bowl, combine the butter and sugar with a pinch of salt and a little cinnamon or nutmeg if using. Stir in crumbs. When mixture is well blended spoon it into heavily buttered piepan. With a rubber spatula, spread crust evenly over the bottom and sides of the pan. Chill pie shell for 15 minutes to firm it. Bake crust in a preheated 325 degree oven for about 10 minutes or until is crisp and dry to the touch. Cool the crust in the pan before adding the filling.