Versatile Crumb Crust Recipe
Starting with the crust for cream pies, cheesecakes and tarts this one formula crumb crust you will want to use over and over again. Makes baking so quick and easy. One recipe = many crust flavor ideas. ( see note*)
A food processor helps with speed and texture of the crumb.
- Yield: 1-9" crust shell 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
1 1/2 cups ground graham crackers* or crumb of choice
1/4 cup granulated sugar
6 tablespoons melted butter
1/4 teaspoon salt
cooking spray- optional
Instructions
- In food processor process crackers into crumbs, add melted butter and salt.
- Process to combine and press crumbs into a lightly cooking spray coated 9” pie plate or deep-dish tart pan .
- Line parchment on baking sheet and place crust or pie on baking sheet to bake.
- Bake or chill crust as recipe directs.
For 10 “ pie crust add ½ cup crumbs to recipe + 2 Tablespoons sugar and 2 additional tablespoons melted butter except when using buttery shortbread cookie crumbs.* see note below
* Make it Yours: Substituting graham crackers for gingersnaps, vanilla wafers, buttery crackers, saltines or chocolate sandwich cookies.
Notes
Tip # 1- When using Shortbread Cookies or any cookie with a lot of butter and sugar you will want to decrease the butter and sugar by 2 tablespoons. (why: the butter content in the cookies will melt during baking and cause the crust to be “wet” or soggy).
Tip #2- Sometimes when spraying tart pan with cooking spray the spray coating with combined butter in the crust will melt in the oven and seep out of the tart pan if using a two piece pan. Baking on a parchment lined cookie sheet will prevent spillage in your oven. It is optional to use the cooking spray.
Tip #3- Using the back of a measuring cup will help press the crumbs into the pie shell creating a smooth and professional pressed crust.
Find it online: https://lizbushong.com/versatile-crumb-crust-recipe/