There are two types of pie crusts: those made from traditional pastry dough and crumb crusts. Traditional crusts definitely have their place at the table, but crumb crusts are quick, the flavors are customizable (see our variations below!) and they're the best choice for pies that require blind baking .
Graham Cracker Pie Crust
Yield: One 9" pie crust
- 9-10 whole graham crackers
- ¼ cup sugar
- ¼ teaspoon salt
- ⅓ cup butter, melted and cooled
1. Preheat oven to 350 F. Lightly grease a 9" pie plate with butter.
2. In a food processor or blender, pulse the graham crackers into very fine, even crumbs. Add the sugar and salt and process to combine.
3. Transfer the crumbs to a bowl and add butter. Stir until the crumbs are evenly moistened and the mixture resembles wet sand.
4. Pour the crumbs into a pie plate and press into an even layer on the base and up the sides. Using a measuring cup or a flat bottomed glass, firmly pack the crumbs down.
5. Bake for 15-17 minutes, until the crust begins to turn golden at the edges. Remove from the oven and allow crust to cool completely before filling.
You can mix it up by adding just one extra ingredient to your pie crust.