Crumb Pie Crust

Crumb Pie Crust

This will make a sweet good all purpose crumb crust for pies. You can flavor this by adding vanilla, cacao powder, nuts or spices for sweet or savory fillings.

Crumb Pie Crust
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This will make enough crumb mixture for the bottom of 1-24 cm. (9 inch) pie tin. This is an all purpose recipe to which you can add nuts or flavorings to your liking.
Servings Prep Time
1 pie crust 10 minutes
Cook Time
10 minutes
Servings Prep Time
1 pie crust 10 minutes
Cook Time
10 minutes
Crumb Pie Crust
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
This will make enough crumb mixture for the bottom of 1-24 cm. (9 inch) pie tin. This is an all purpose recipe to which you can add nuts or flavorings to your liking.
Servings Prep Time
1 pie crust 10 minutes
Cook Time
10 minutes
Servings Prep Time
1 pie crust 10 minutes
Cook Time
10 minutes
Ingredients
Servings: pie crust
Units:
Instructions
  1. With a rolling pin crush the biscuits/crackers to a fine texture (this can also be done in a food processor, taking care not to grind it into a powder.
  2. In a bowl put the crumbs, shifted powdered sugar if you are not using sweetened biscuits and mix well together
  3. Melt the butter and add to the crumb mixture and with a fork combine evenly.
  4. Press the crumb mixture into the bottom of the spring form pan evenly and chill until firm before adding your filling.
  5. Do not bake for uncooked fillings like lemon Meringue pie or mousse like pies. For pies that will be baked I suggest you bake the crust in a low oven 120°C or 250°F for 10 minutes. Let cool before filling.
Recipe Notes

Use graham crackers or digestive biscuits, McVities will do. (graham crackers not being available here very often). This is an all purpose recipe and will give you enough crumbs for a 24 cm (9 inch) pie form.

A good tip depending on the type of pans you are using. Pour the crumb mixture into the baking pan and shake to distribute it evenly. The take another pan exactly the same size and press it into the first one. Remove the top one and you should have a perfectly well compacted, even pie crust ready to go into the fridge for chilling.

You can flavor this by adding a couple of spoons full of finely chopped nuts, cacoa powder, a little cinnamon or even herbs both dried and fresh. It all depends on the flavor of your filling.

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Posted in Baking, Pies & Tarts
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A Quick Note

I wanted to take a minute to say that I do try and weigh as many of the ingredients as I can. I think it helps make recipe results more consistent. Of course professional bakers even measure liquids by weight. I don't mind pulling out my little digital scale when I need to.

Canapes


I don't have a many canapes here. The ones I share are super quick, very tasty and most of all tasty. Your guests will appreciate the effort.

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