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 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 9-inch pie plate. Chill.

Crunchy Crust: Mix together thoroughly. Press into 9-inch plate. Bake at 375 degrees F for about 12 minutes. Cool.

Cornflake Crumb Crust: Mix together thoroughly. Press into 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 9-inch pie plate. Bake at 350 degrees F for 8 minutes. Cool.

Posted by bettyboop50 at Recipe Goldmine 6/8/01 8:39:46 am.