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Crumb Crust Pie Crust Recipe


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Crumb Crust Pie Crust Recipe is just right for the chilled or frozen fillings of do-ahead Bavarian cream, chiffon, or ice cream pies created with fine crumbs, confectioners' sugar, butter and ground cinnamon or nutmeg.
Food Category:    Pies and Pastries
Cuisine Origin:    Midwestern
    • Servings:1
    • Calories per Serving:1784
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  • 2 cups fine crumbs (see Direction 1)
  • 1/4 cup sifted confectioners' sugar
  • 1/2 cup unsalted butter, melted
  • Ground cinnamon or nutmeg (optional)


  • Break crackers, cookies, cake, or bread into small pieces. Grind a small amount at a time in a food processor or electric blender. Place fine crumbs in a bowl. Stir sugar, butter, and cinnamon (if used) into crumbs (see Note). (Taste crumbs before adding sugar or cinnamon-they may already be sweet and spicy.)
  • Spread crumb mixture evenly over bottom and sides of a well-buttered 9-inch pie plate. Press an 8-inch pie plate onto the crumb mixture to pack down and evenly distribute the crumbs in the plate. Nicely shape crumbs on rim of pie plate and press to mold rim.
  • To set crust, refrigerate for 30 minutes or bake in a preheated 325°F oven for 10 minutes (cool before filling). Fill as directed in recipe.
  • NOTE: For a baked crumb crust that doesn't crumble, add one lightly beaten egg white to crumb mixture; bake as directed above.
Crumb Crust
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