With graham crackers or chocolate or vanilla wafers, some butter, and a bit of salt and sugar, you can make an irresistible homemade piecrust -- no rolling required.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees. In a food processor, pulse cookies until finely ground (you should have about 1 1/2 cups). Add sugar, salt, and butter and pulse until combined.

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  • Firmly press crumb mixture into bottom and up sides of a 9-inch pie plate. (If using a springform pan, press crumbs halfway up sides.) Bake until crust is dry and set, about 12 minutes. Let cool completely in plate on a wire rack before filling.

Cook's Notes

Use a dry, flat-bottomed glass or your fingers to press crumbs into the pie plate, forming a firm layer. Bake the crust a day or two ahead, fill it the night before, then add a topping before serving.

Reviews (6)

54 Ratings
  • 5 star values: 12
  • 4 star values: 14
  • 3 star values: 23
  • 2 star values: 5
  • 1 star values: 0
Rating: Unrated
11/23/2012
I made this for the Black Bottom Pie, I used about six packages of the Oreo 100 calorie snack wafers. The crust was totally solid and didn't crumble at all when served. Excellent recipe.
Rating: 5 stars
06/16/2012
This was super easy to make. I made the chocolate black bottom pie with this crust. I love when you are eating it you taste a course piece of salt which was really good. I didn't have problems with the crust falling like the others. It actually held up really well when I served it. (I was expecting it to fall apart)
Rating: 5 stars
11/24/2011
This truly was easy. Throw all of the ingredients together in the food processor and instant delicious. Bonus: it smells delectable while it's cooking.
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Rating: Unrated
11/23/2011
I made this with Mi-Del Gluten free gingersnaps for a Thanksgiving pumpkin pie. The 30g serving size X 6 is about the 6oz. called for in this recipe - 30 cookies crushed. I threw in a couple of extras that were broken. Looks beautiful in the 9" glass pie dish - so far so good. I had no problems with the crust falling, probably because the slanted pie plate is easier to work with than a straight-sided spring-form pan. I may try a creamier pumpkin cheese cake filling, we'll see...
Rating: Unrated
11/19/2011
I made this for the Maple Cheesecake with Roasted Pears. After 12 minutes in the oven I took the crust out and the sides had fallen down into the bottom of the pan. I just used a flat bottomed glass to push the sides back up. It started coming apart a bit but hopefully it will be strong enough to hold the cheesecake filling...fingers crossed!
Rating: Unrated
11/24/2010
I made this for the Maple Cheesecake with Roasted Pears and 6oz. of cookies were not nearly enough for my springform pan. I used all 9 oz. and adjusted the recipe accordingly. It might have been the recipe or my inexperience but the walls separated from the bottom after baking the crust so I had to doctor it a bit.
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