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.
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!