For anyone who is intimidated by making pies because of the complexity of the crust, the crumb pie crust is good place to start. This crust is so easy! The recipe I have calls for “crumbs” and gives the following approximation depending on the cookies you’re using: 30 gingersnaps, 50 vanilla wafers, 35 chocolate wafers or 12 biscotti. I used vanilla wafers in this crust. Get creative in yours! In the past, I’ve used Girl Scout Cookies (peanut butter patties). The peanut butter patty crumb crust was a damn fine crust!
- 1 1/2 c. cookie crumbs
- 1/2 c. butter, melted
- dash of salt
- 2 T. sugar
- Pat the mixture into the bottom and sides of a 9-inch pie plate. Build the crumbs up just slightly above the rim of the pan. Smooth any uneven spots with the back of a spoon.
- Bake in a preheated oven at 325 degrees for 10 to 15 minutes. Set aside to cool completely before filling.
For an even more decorative crust, use all the crumb mixture on the bottom of the pan (you may have to increase your baking time). Once you have removed the crust from the oven, line the sides of the pie pan with whole cookies, as seen in the pictures. (I’ve only ever done this when using a round cookie.)
I like your crust a lot. Sometimes, I added cacao or melted chocolate to the crust or uce coconut or chocolate cookies, to make different variations. Sometimes, I add spices to my crust too, like cardamom or cinnamon, etc!
Oooh, Sophie – love the idea of coconut! I really think you could make this crust with almost any cookie. I’m excited to try the different flavors. I have added cinnamon to crusts in the past – maybe nutmeg, too. I love the idea of cardamom!!!