This image courtesy of Joseph DeLeo
Crumb crusts are among the easiest to make – some are not even baked, just pressed into the pan and chilled. If you are in a hurry, you can use a ready-made crumb crust from the supermarket. However, they usually do not hold all of the filling in our recipes. Plus, don’t expect them to have that great homemade taste.
1 shell (8-, 9-, or 10-inch)
Dietary Considerationhalal, kosher, peanut free, soy free, tree nut free, vegetarian
Five Ingredients or LessYes
- 1½ cups chocolate cookie crumbs (40 to 45 cookies)
- ¼ cup granulated sugar
- 6 to 7 tablespoons unsalted butter, melted
By hand: Place cookies or crackers in a large heavy plastic bag. Close partially, leaving a small space for air to escape. Roll with a rolling pin until finely and evenly crushed.
In a food processor: Pulse until crumbs form, being careful not to grind the cookies too fine (they should not look powdery).
Coat the pie plate well with softened, not melted, butter (keeps the pie from sticking to the pie plate, making serving easier).
Pat the crumbs firmly and evenly over the bottom and up the sides of the pie plate.
For a perfect shape, place another pie plate (same size) in the crust and press down gently.
Press the crumbs firmly to make a standup rim about ½-inch high.
Shape the edge by pressing the riot of crumbs from the inside of the edge with the thumb and fingertips of the other hand from the outside-pinching, pressing, and fluting as you go. To set the crust, freeze for 15 minutes before baking.
Bake at 350°F for 7 to 10 min.
1998 Beth Allen Associates, Inc.
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