Homemade Pie Crusts with Variations

Posted by bettyboop50 at Recipe Goldmine 6/8/01 8:39:46 am

Graham Cracker Crust:
1 1/2 cups graham cracker crumbs (about 18 single crackers)
2 tablespoons granulated sugar
1/3 cup melted margarine
1/2 teaspoon ground cinnamon (optional)

Gingersnap Crust:
1 1/2 cups crushed gingersnaps
6 tablespoons melted margarine

Crunchy Crust:
3/4 cup all-purpose flour
1/2 cup quick oatmeal
1/2 cup chopped nuts
2 tablespoons granulated sugar
1/4 teaspoon salt
1/2 cup melted butter

Cornflake Crumb Crust:
1 1/3 cups cornflakes crumbs
    (takes 3 cups cornflakes)
2 tablespoons granulated sugar
1/4 cup melted margarine

Cocoa Crumb Crust:
1 1/2 cups vanilla wafer crumbs
1/4 cup cocoa powder
1/3 cup confectioners sugar
6 tablespoons melted margarine

Graham Cracker Crust
Mix together thoroughly. Press into 9-inch pie plate. Chill as is, or bake 350 degrees F for 8 minutes for firmer, crisper crust.

Gingersnap Crust
Mix together thoroughly. Press into 9-inch pie plate. Chill.

Crunchy Crust
Mix together thoroughly. Press into 9-inch plate. Bake at 375 degrees F for about 12 minutes. Cool.

Cornflake Crumb Crust
Mix together thoroughly. Press into 9-inch plate. May use as is or bake at 375 degrees F for 5 to 7 minutes. Will hold up slightly better and has crisper taste when baked.

Cocoa Crumb Crust
Mix thoroughly and press in 9-inch pie plate. Bake at 350 degrees F for 8 minutes. Cool.