Easy Press-In Pie Crust

Name: Easy Press-In Pie Crust
Prep time: 10 min
Total time: 20 min
Yield: Makes one 9-inch pie crust
Ingredients: 6 ounces cookies (about 12 graham crackers, 46 vanilla wafers, or 30 chocolate wafers); 3 tablespoons sugar; 1/4 teaspoon coarse salt; 5 tablespoons unsalted butter, melted

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.

Source: Everyday Food, November 2010

20 mins 10 mins Makes one 9-inch pie crust

Total Time Prep Yield

Ingredients

6 ounces cookies (about 12 graham crackers, 46 vanilla wafers, or 30 chocolate wafers)
3 tablespoons sugar
1/4 teaspoon coarse salt
5 tablespoons unsalted butter, melted

Directions

1. 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.
2. 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.

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Reviews

How would you rate this recipe?

esterosa

24 NOV, 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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- MS12478421
  
  6 OCT, 2017
  
  The crust was easy - lightly greased the springform pan - which made the crust cling to the sides - since I made this 2 days ahead (crust only before filling) do I refrigerate or leave on counter til filled -
cybele pauli

23 NOV, 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.
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raytaylor1459

16 JUN, 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)
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mail9934702

24 NOV, 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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sdmbh

23 NOV, 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...
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mhelman

19 NOV, 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!
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