Crumb Crust

Crumb Crust


  • 1 1/2 cups crushed cookies or crackers, such as: vanilla wafers, graham crackers, gingersnaps, saltine crackers, or round buttery crackers
  • 1/4 cup sugar
  • 1 teaspoon kosher salt (omit when using buttery crackers or saltines)
  • 6 tablespoons butter, melted
  • Vegetable cooking spray


  1. Process crushed cookies or crackers, sugar, and (if used) salt in a food processor until finely crushed and well combined.
  2. Add melted butter, and process until thoroughly combined.
  3. Press on bottom, up sides, and onto lip of a lightly greased (with cooking spray) 9-inch regular pie plate or 9-inch deep-dish pie plate.
  4. Freeze 30 minutes to 1 hour or while preparing fillings.

Cook’s Note

For baked piecrusts, preheat oven to 325°. Bake crust 8 to 10 minutes or until lightly browned.


One thought on “Crumb Crust

  1. Pingback: Strawberry-Lemon-Buttermilk Icebox Pie with Baked Gingersnap Crust |

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