Makes one 9-inch pie or tart pan This master crumb crust recipe can be made with a variety of cookies, including oatmeal, gingersnap, chocolate, and sugar cookies. Be sure to select crispy, dry cookies and avoid soft or filled ones. A crust prepared with them will not hold together and will remain soft, even when the formed crust is baked. Make sure the cookies are finely ground, and do not shake or pack the crumbs when measuring them.
- 1 1/4 cups finely ground cookie crumbs
- 2 tablespoons sugar
- 6 tablespoons unsalted butter, melted and cooled
- Preheat the oven to 350°F. Using a pastry brush, lightly coat a pie or tart pan with softened butter and dust it with flour. Set aside.
- Place the crumbs in a bowl and add the sugar and melted butter to the mixture. Mix thoroughly until all the crumbs are moistened. Squeeze some of the mixture in your hand. If it holds together in a clump, it is thoroughly mixed.
- Using your fingers, press the crumb mixture evenly over the bottom and up the sides of the prepared pie or tart pan. This crumb crust will remain dry and sandy prior to baking.
- Chill in the refrigerator or freezer for 30 minutes to 1 hour, or until firm. Bake for 8 to 10 minutes, or until lightly browned, or fill unbaked as directed in the pie or tart recipe.
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