Crumb Crust
One 9- or 10-inch crust plus topping The flavor of the filling should determine which cracker or cookie to crumble.
Ingredients
- 1 ½ cups (215g) fine graham cracker, vanilla wafer, chocolate wafer, or gingersnap crumbs
- ¼ to ½ cup (50 to 100g) sugar, depending on sweetness of the cookies
- 6 tablespoons (3 oz or 85g) unsalted butter, melted and cooled
- (1 teaspoon ground cinnamon)
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 ½ cups (215g) fine graham cracker, vanilla wafer, chocolate wafer, or gingersnap crumbs
- ¼ to ½ cup (50 to 100g) sugar, depending on sweetness of the cookies
- 6 tablespoons (3 oz or 85g) unsalted butter, melted and cooled
- (1 teaspoon ground cinnamon)
Let's Cook
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Step 1.
Put in a medium bowl, reserving a tablespoon or two for topping, if desired: 1 ½ cups (215g) fine graham cracker, vanilla wafer, chocolate wafer, or gingersnap crumbs
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Step 2.
Add and stir until well blended: ¼ to ½ cup (50 to 100g) sugar, depending on sweetness of the cookies; 6 tablespoons (3 oz or 85g) unsalted butter, melted and cooled; (1 teaspoon ground cinnamon)
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Step 3.
To shape the shell and bake, see About Crumb Crusts. When the pie is filled, scatter reserved crumbs as a topping.