Homemade Pie Crusts with Variations
Ingredients
Graham Cracker Crust
- 1 1/2 cups Graham cracker crumbs (about 18 single crackers)
- 2 tablespoons granulated sugar
- 1/3 cup melted butter
- 1/2 teaspoon ground cinnamon (optional)
Gingersnap Crust
- 1 1/2 cups crushed gingersnaps
- 6 tablespoons melted butter
Crunchy Crust
- 3/4 cup all-purpose flour
- 1/2 cup quick oatmeal
- 1/2 cup chopped nuts
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 1/2 cup melted butter
Cornflake Crumb Crust
- 1 1/3 cups cornflakes crumbs (takes 3 cups cornflakes)
- 2 tablespoons granulated sugar
- 1/4 cup melted butter
Cocoa Crumb Crust
- 1 1/2 cups vanilla wafer crumbs
- 1/4 cup cocoa powder
- 1/3 cup confectioners' sugar
- 6 tablespoons melted butter
Instructions
Graham Cracker Crust
- Mix together thoroughly. Press into a 9 inch pie plate. Chill as is, or bake 350 degrees F for 8 minutes for firmer, crisper crust.
Gingersnap Crust
- Mix together thoroughly. Press into a 9 inch pie plate. Chill.
Crunchy Crust
- Mix together thoroughly. Press into a 9 inch plate. Bake at 375 degrees F for about 12 minutes. Cool.
Cornflake Crumb Crust
- Mix together thoroughly. Press into a 9 inch plate. May use as is or bake at 375 degrees F for 5 to 7 minutes. Will hold up slightly better and has crisper taste when baked.
Cocoa Crumb Crust
- Mix thoroughly and press in a 9 inch pie plate. Bake at 350 degrees F for 8 minutes. Cool.
Attribution
Posted by bettyboop50 at Recipe Goldmine 6/8/01 8:39:46 am.
