Best 20 Crumb Crust Recipes

CHOCOLATE CRUMB CRUST

Steps:

• In a bowl combine all ingredients; mix well to combine.
• Press into a 9-inch pie plate.
• Bake 350 degrees F for 8 minutes.
• Cool completely.
• Fill as desired.

YUMMY CHOCOLATE OR GINGERSNAP COOKIE CRUMB PIE CRUST

Steps:

• Preheat oven, 350 degrees.
• Process cookies in food processor until crumbed. (Can use blender or rolling pin filled with cookies in Ziploc bag.).
• Mix crumbs, sugar, vanilla, and butter.
• If desired, reserve 2 tablespoons of crumb mixture for garnish.
• Press mixture firmly and evenly against bottom and side of 9-inch pie pan.
• Bake 10 minutes. Cool.

DUTCH APPLE PIE (CRUMB CRUST)

Steps:

• 1. Combine the first 4 ingredients; set aside 1 cup for topping. Press remaining crumb mixture into an ungreased 9" pie plate; set aside.
• 2. For the filling: Combine sugar, cornstarch and water in a saucepan until smooth; bring to a boil. Cook and stir for 1 minute or until thickened. Remove from heat and add apples, vanilla and cinnamon. Pour into crust.
• 3. Top with reserved crumb mixture.
• 4. Bake at 350 degrees for 40-45 minutes or until crust is golden brown.

MILE HIGH STRAWBERRY PIE WITH PECAN CRUMB CRUST

Steps:

• Preheat oven to 350. Mix melted butter, pecans, flour and brown sugar in medium bowl with fork until thoroughly mixed. Will be crumbly.
• Place crumb mixture onto 10x15x1" cookie sheet, carefully spreading without packing to cover pan. Bake 10-15 minutes, stirring periodically to brown crumbs and avoid burning.
• Remove crumbs from oven when lightly browned and set on cooling rack to cool, stirring periodically so that crumbs do not compact.
• Next, place egg whites, partially frozen berries and lemon juice in large mixing bowl, beating with electric mixture at high speed for 15 minutes, until filling is a pink 'cloud'.
• Fold whipped topping into strawberry mixture, carefully folding to not 'flatten' cloud.
• Spread 3/4 of crumb mixture into 9x13 pan. Fill with strawberry mixture. Sprinkle remaining crumbs over top. Cover and freeze at least 4 hours, preferably day before serving. Cook time is minimum freezing time.
• Note: Can replace frozen strawberries with 2 Cups sliced fresh strawberries, macerated with 1 Cup sugar. I prefer to use frozen strawberries that are set on counter while crumbs are prepared and baked. I have also substituted Whipped Cream for frozen topping. Place in cold bowl 1 cup heavy cream, and while beating add 2 tablespoons confectioners sugar, 1/2 teaspoon cream of tartar and 1 teaspoon vanilla extract. Fold into strawberry cloud in step 5.
• 2nd Note: Can use two 10" deep dish pie plates instead of 9x13" pan. Makes a great dessert to take to church suppers or dessert for a meal taken to sick friend.

CHOCOLATE WAFER CRUMB CRUST

Steps:

• Spray a 9-inch glass pie plate with non-stick cooking spray.
• In a small saucepan stir together butter and 1 ounce chocolate until melted and combined.
• Finely grind the chocolate wafer crumbs in a processor.
• Add in the chocolate/butter mixture to the processor and mix until the crumbs are moistened.
• Press into the prepared pie plate.
• Freeze until firm (about 30 minutes).

GLUTEN-FREE COOKIE CRUMB CRUST

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place cookies in a food processor or blender; pulse into fine crumbs.
• Pour cookie crumbs into a bowl. Drizzle 5 tablespoons coconut oil on top; mix well with a fork. Add 1 tablespoon coconut oil if mixture doesn't hold together. Press mixture into a pie plate to create a crust. Drizzle remaining 1 tablespoon coconut oil over the top.
• Bake in the preheated oven until slightly browned, 10 to 15 minutes. Cool before filling.

BLUEBERRY PIE WITH GRAHAM CRACKER CRUST AND CRUMB TOPPING

Steps:

• 1. Pre-heat oven to 375.
• 2. Graham Cracker Crust: Combine graham cracker crumbs, one stick of butter and water. Press into pie plate and refrigerate for 1 hour (to prevent crumbling when serving)
• 3. Rinse blueberries. Pick out and remove any bits of stems, leaves and soft or mushy berries. It is easiest to do this in a large bowl of water and gently run your hands through the berries as they float. With your fingers slightly apart, you will easily feel any soft or mushy berries get caught in your fingers.
• 4. Combine the 2/3 cup sugar, 7 Tablespoons of corn starch in a bowl and mix well! stir in either 1/2 teaspoon of cinnamon and/or 1/4 teaspoon of allspice, mixed in (optional)
• 5. Add the 2 Tablespoons of lemon juice, and 3 Tablespoons of water (or grape juice) and stir it up.
• 6. Pour blueberries into pie crust. There's lots of air space and it will cook down, so don't worry if they mound up about an inch (2.5 cm) above the edge of the plate.
• 7. pour the mixture of sugar, juice, etc. into the pie all over the blueberries. If it is a gloppy liquid, don't worry, just pour it somewhat evenly over the top. But it doesn't take perfection; it will smooth itself out in the oven.
• 8. Crumb Topping: 1/4 cup sugar 1/2 cup flour 1/4 cup butter Mix together in a small bowl and sprinkle it over the pie.
• 9. Bake 375F for 1 hour or until golden brown and filling is bubbly. Will keep 1 week in the frige (if it lasts that long)

KEY LIME PIE WITH ALMOND CRUMB CRUST

Steps:

• Make the crust:
• In a bowl combine well the crumbs, the almonds, the butter, and the sugar, press the mixture onto the bottom and side of a 10-inch pie plate, and bake the shell in the middle of a preheated 350°F. oven for 10 minutes, or until it is browned lightly. Let the shell cool on a rack.
• In a large bowl beat the yolks with the condensed milk and stir in the lime juice, a little at a time, stirring to combine the filling well. Spoon the filling into the shell and chill the pie for 1 hour. In a bowl beat the egg whites with a pinch of salt until they hold soft peaks, add the sugar, beating, 1 tablespoon at a time, and beat the meringue until it holds stiff peaks. Spread the meringue over the filling and bake the pie in the middle of a preheated 350°F. oven for 15 minutes, or until the meringue is just golden. Chill the pie for 2 hours.

CHOCOLATE CRUMB CRUST

Steps:

• Spray 9-inch-diameter glass pie dish with nonstick spray. Stir butter and chocolate in heavy small saucepan over low heat until melted. Finely grind cookies in processor. Add chocolate mixture. Process until crumbs are moistened. Press crumb mixture into prepared pie dish. Freeze until firm, about 30 minutes.

CHOCOLATE CRUMB CRUST

Steps:

• Preheat the oven to 350 degrees. Combine the chocolate crumbs and sugar in a bowl. Add the butter and stir until well mixed. Press the mixture evenly over the bottom and up the sides of a 9-inch pie plate. Bake for 8 minutes. Set aside to cool.

BAKED COD WITH PANKO CRUMB CRUST

Steps:

• Preheat oven to 425 (convect). Brush the cod fillets with the mayo/Dijon mixture. Saute the shallot and garlic in the butter & EVOO until softened. Remove pan from heat and stir in the Panko, basil, lemon rind and Old Bay seasoning to combine. Spread 1/3 of mixture over each piece of fish and pat down to adhere. Bake about 15 minutes in a lightly oiled 12" skillet or shallow baking pan just large enough to hold the fish. Serve with lemon wedges

GLUTEN-FREE CRUMB CRUST

Steps:

• In a small bowl, combine all ingredients. Press onto the bottom and up the sides of a 9-in. pie plate coated with cooking spray. Bake at 375° for 10-14 minutes or until set. Cool on a wire rack., Fill as desired. If baking the filling, shield edges of crust with foil to prevent overbrowning.

FREEZER PUMPKIN PIE WITH GINGERSNAP CRUMB CRUST

Steps:

• For the crust; combine 1-1/2 cups gingersnap crumbs with powdered sugar and melted butter or margarine.
• Press firmly into bottom and up the sides of a 9-inch pie plate.
• Bake 375 degrees F for 4-5 minutes; cool completely before filling.
• For the pie; in a bowl combine the first 6 ingredients until blended.
• Fold in the soft ice cream until thoroughly combined.
• Spoon into prepared crust.
• Freeze 8 hours or overnight.
• Allow the pie to sit at room temperature for 8 minutes before slicing.
• Serve each piece topped with whipped cream.

HERSHEY'S CHOCOLATE CRUMB CRUST

Steps:

• In small bowl mix together all ingredients until well blended. Press crumb mixture onto bottom of a 9-inch square pan. Chill to set.

BASIC CRUMB CRUST

Steps:

• In a medium bowl, stir the crumbs, sugar, if using, and salt together to combine. Stir in the melted butter and mix to combine. The crust should easily hold together in clumps when you press it together between your fingers (if it doesn't, add a little more melted butter, 14 g / 1 tablespoon at a time, until it does).
• Press the crust evenly into the bottom and up the sides of an ungreased 9-inch / 23-cm pie plate: First make an even layer in the bottom of the pan, then press the rest of the crumbs up the sides. Sometimes I use the bottom of a small dry measuring cup to help press the crust in evenly; this is especially helpful in the corners of the pan.
• Preheat the oven to 350°F / 175°C (don't use a Baking Steel/stone when baking a crumb crust). To parbake the crust, bake (no docking or pie weights required) for 10 to 12 minutes, until it begins to lightly brown at the edges (or, for darker crumbs, smells lightly toasty). To blind-bake the crust, bake for 15 to 17 minutes, until it is deeply golden brown and/or smells toasty.
• Do Ahead: This crust is best used the day it's made but can be parbaked or blind-baked up to 1 day ahead and stored at room temperature.
• Variations:
• Mini (Two-Bite) Crumb Crusts: Grease the cavities of a mini muffin pan with nonstick spray. Crumble or spoon 15 g / 1 tablespoon of the prepared crust mixture into each of the cavities. Press each portion with your fingers to be flush against the base and up the sides, taking care to press evenly all the way around. Chill the pan in the refrigerator for 15 to 20 minutes, before baking at 350°F / 175°C for 10 to 12 minutes. Cool completely, then use a small offset spatula to unmold the shells before filling. Alternatively, the mini crusts can be frozen for 2 hours after assembling before using a small offset spatula to unmold the pie shells. Keep frozen until ready to fill.
• Unbaked Crumb Crust: For cream, chiffon, and cold-set pies, the crust doesn't need to be baked at all! After lining the pan with the crust, freeze it for at least 15 minutes before adding the filling.
• Pie Pep Talk
• What to do when a crumb crust shrinks: One of the most common problems I've seen with crumb crusts is that they can shrink or slump down the side of the pie plate when the crust is parbaked. Luckily, this is easily corrected. If you notice that your crust is starting to shrink, remove it from the oven and use a crust tamper or a small metal measuring cup to press the crust that slumped down back up the sides of the pie plate. If this happens consistently when you make crumb crusts, try tamping them down more aggressively and/or refrigerating for 30 minutes before baking.

LEMON PIE/PECAN CRUMB CRUST

Steps:

• preheat oven to 350.
• in a processor add grahams, pecans, sugar-- add butter and process until combined press into a pie plate, bake until brown about 8 minutes, cool.
• in a large bowl beat eggs and condensed milk.
• stir in lemon juice.
• pour into crust.
• bake 15 minutes until filling is set, cool, refrigerate at least 1 hour.

CHOCOLATE ALMOND CRUMB CRUST

Steps:

• Process almonds and wafers in a processor until fine crumbs form.
• Add in all remaining ingredients and process until combined.
• Press into 8 or 9-inch pie plate, or a 9-inch springform baking pan.
• Bake in a 350 degree oven (second-lowest rack) for 10 minutes.

CRUMB CRUST

Steps:

• Stir together crust ingredients and press onto bottom and 1 inch up side of a buttered 24-centimeter springform pan. Fill right away or chill up to 2 hours.

ALMOND CRUMB CRUST

Steps:

• In a large bowl, whisk together the flour, almonds, sugar, and salt. Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs with a few larger clumps remaining. Using your fingers, squeeze the mixture together to create pea-size to 3/4-inch pieces. If not using right away, cover and chill until ready to proceed.

COD FILLETS WITH MUSTARD TARRAGON CRUMB CRUST

Steps:

• 1. Heat the oven to 450 degrees.
• 2. In a small bowl, gently mix the crumbs, tarragon, lemon zest, melted butter, and a little salt and pepper.
• 3. Spread each fillet with 1/4 teaspoon mustard and season with more salt and pepper. Carefully pat the crumb topping over the surface of each fillet, pressing lightly so it sticks.
• 4. Brush a little oil onto a small baking sheet or shallow baking pan and set the fillets on the oiled spot (or use a nonstick pan). Bake the fish in the hot oven until the topping is golden brown and crisp and the fish is tender all the way through when you poke it with a thin knife or a skewer, 10 to 15 minutes.
• 5. If the topping seems like it's going to burn before the fish is done, turn the heat down to 375?. Serve immediately.