This image courtesy of Joseph DeLeo
Crumb crusts are among the easiest to make – some are not even baked, just pressed into the pan and chilled. If you are in a hurry, you can use a ready-made crumb crust from the supermarket. However, they usually do not hold all of the filling in our recipes. Plus, don’t expect them to have that great homemade taste.
1 shell (8-, 9-, or 10-inch)
Dietary Considerationhalal, kosher, peanut free, soy free, tree nut free, vegetarian
Five Ingredients or LessYes
Ingredients
- 1½ cups chocolate cookie crumbs (40 to 45 cookies)
- ¼ cup granulated sugar
- 6 to 7 tablespoons unsalted butter, melted
Instructions
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By hand: Place cookies or crackers in a large heavy plastic bag. Close partially, leaving a small space for air to escape. Roll with a rolling pin until finely and evenly crushed.
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In a food processor: Pulse until crumbs form, being careful not to grind the cookies too fine (they should not look powdery).
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Coat the pie plate well with softened, not melted, butter (keeps the pie from sticking to the pie plate, making serving easier).
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Pat the crumbs firmly and evenly over the bottom and up the sides of the pie plate.
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For a perfect shape, place another pie plate (same size) in the crust and press down gently.
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Press the crumbs firmly to make a standup rim about ½-inch high.
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Shape the edge by pressing the riot of crumbs from the inside of the edge with the thumb and fingertips of the other hand from the outside-pinching, pressing, and fluting as you go. To set the crust, freeze for 15 minutes before baking.
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Bake at 350°F for 7 to 10 min.
1998 Beth Allen Associates, Inc.
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