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Title: Baked Crumb Crust
Categories: Pie
Yield: 1 Pie crust

GRAHAM CRACKERS (ABOUT 16
1/3cMargarine;
1/3cButter
1 1/3cGraham crackers Crumbs;
1/4cSugar;
VANILLA WAFERS(ABOUT 24 2
1/4cMargarine; -=OR=-
1/4cButter
1 1/3cVanilla wafers Crumbs;
CHOCOLATE WAFERS(18 2-1/4
1/3cMargarine; -=OR=-
1/3cButter
1 1/3cChocolate wafers Crumbs;
GINGERSNAPS (ABOUT 20 2
1/3cMargarine; -=OR=-
1/3cButter
1 1/3cGingersnaps crumbs;
ZWIEBACK
6tbMargarine; -=OR=-
6tbButter
1 1/3cZwieback crumbs;
1/4cSugar;
CEREAL FLAKES (ABOUT 4 CUPS
1/2cMargarine;
1/2cButter
1 1/3cCorn Cereal flakes; -=OR=-
1 1/3cWheat cereal flakes;
1/4cSugar;

Let butter or margarine soften. Place a long length of waxed paper on pastry board; stack crackers, or pour cereal, down center. Make double fold in paper; tuck ends under. Gently roll fine with rolling pin. In a 2 cup measuring cup, mix 1-1/3 cups of crumbs, sugar, and butter with fork until crumbly. Set aside 3 tablespoons (optional). With the back of spoon, press rest to bottom and sides of 9" pie plate, forming small rim. Bake at 375 F. for 8 minutes. Cool; fill; top with reserved crumbs. Source: The Stuffed Cougar, Richmond, Virginia Brought to you and yours via Nancy O'Brion and her Meal-Master.

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