Crumb Pie Crust
Crumb Pie Crust

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

Crumb Pie Crust

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.
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Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Servings 1 pie crust

Ingredients
  

  • 165 grams finely crumbed graham cracker or digestive biscuits.
  • 65 grams powdered sugar sifted
  • 90 grams butter melted

Instructions
 

  • 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.
  • In a bowl put the crumbs, shifted powdered sugar if you are not using sweetened biscuits and mix well together
  • Melt the butter and add to the crumb mixture and with a fork combine evenly.
  • Press the crumb mixture into the bottom of the spring form pan evenly and chill until firm before adding your filling.
  • 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.

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.
Tried this recipe?Let us know how it was!


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Canapes

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

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.
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