GRAHAM CRACKER CRUST
Provided by Food Network Kitchen
Categories dessert
Time 25m
Yield One 9-inch pie crust
Number Of Ingredients 3
Steps:
- Preheat the oven to 350 degrees F. Process the graham crackers and sugar in a food processor to a fine crumb. Add the melted butter and pulse until moist. Press the crumbs into a 9-inch pie plate and bake until firm, 12 to 15 minutes. Let the crust cool completely on a wire rack before filling.
CRUMB CRUST
Provided by Food Network Kitchen
Time 22m
Yield 1 crust
Number Of Ingredients 3
Steps:
- Preheat the oven to 350 degrees F. Grind the cookies and sugar in a food processor. Add the melted butter and pulse until moist. Press into a 9-inch pie plate and bake until firm, 18 to 22 minutes. Let cool before filling.
CLASSIC APPLE CRUMB PIE
Provided by Food Network Kitchen
Categories dessert
Time 3h
Yield 6 to 8 servings
Number Of Ingredients 19
Steps:
- Make the crust: Whisk the flour, granulated sugar and salt in a large bowl. Rub the butter pieces into the flour using your fingers until pea-size pieces form. Drizzle in the vinegar and ice water; stir gently with a fork to combine. If the dough doesn't hold together when you squeeze it, add more ice water, 1 tablespoon at a time. Turn out the dough onto a piece of plastic wrap and form into a disk; wrap tightly. Refrigerate until firm, at least 1 hour or overnight.
- Roll out the dough on a lightly floured surface into a 13-inch round. Ease into a 9-inch pie plate. Trim the edges, leaving a 1-inch overhang, then tuck the overhanging dough under itself; crimp the edges with a fork. Refrigerate until firm, at least 1 hour or overnight.
- Meanwhile, make the crumb topping: Mix the flour, brown sugar, cinnamon and salt in a medium bowl. Rub the butter into the mixture with your fingers until no longer floury and crumbs form. Freeze until ready to use.
- Make the filling: Place a foil-lined baking sheet on the lowest oven rack; preheat to 400˚. Mix the apples, melted butter, both sugars, flour, lemon juice, cinnamon and salt in a large bowl. Spoon the filling into the chilled pie crust. Pat the crumb mixture on top.
- Bake the pie on the hot baking sheet until lightly browned, about 30 minutes. Reduce the oven temperature to 350˚ and bake until the apples are completely soft when pierced with a paring knife, 60 to 80 more minutes. (If the topping is getting too dark, cover loosely with foil.) Transfer the pie to a rack to cool completely.
CRUMB CRUST
Make and share this Crumb Crust recipe from Food.com.
Provided by Santeria919
Categories Dessert
Time 50m
Yield 1 pie, 1 serving(s)
Number Of Ingredients 3
Steps:
- Combine to pea size crumbs or smaller.
- 400 degrees for 40 minute.
Nutrition Facts : Calories 1270.2, Fat 62.2, SaturatedFat 39, Cholesterol 162.5, Sodium 437.3, Carbohydrate 171.6, Fiber 2.5, Sugar 100.2, Protein 10.3
CRUMB CRUST
This is a crust that I love because it does not require the skills to make a pastry dough crust .Very simple, sweet,and crunchy. This is out of Joy of Cooking and makes one 9 or 10 inch single pie crust.
Provided by Bay Laurel
Categories Dessert
Time 30m
Yield 1 pie, 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees.
- Put graham crackers in bowl, reserving a tablespoon or two for topping if desired.
- add and stir sugar,butter, and cinnamon until well blended.
- Place crumb mixture in pie pan, distributing the crumbs evenly, then press another pie pan of the same diameter firmly on top. Trim access.
- Bake crust for 20 minutes.
- Let shell cool before filling.
Nutrition Facts : Calories 384.2, Fat 20.5, SaturatedFat 11.4, Cholesterol 45.8, Sodium 193.1, Carbohydrate 49.6, Fiber 1.2, Sugar 34.8, Protein 2.4
GINGER CRUMB CRUST
Sure, you could purchase a ginger crumb crust. But why would you? This recipe, made with crushed gingersnaps, butter and sugar, is a cinch to make.
Provided by My Food and Family
Categories Recipes
Time 18m
Yield 1 (9-inch) crust, about 8 servings
Number Of Ingredients 3
Steps:
- Preheat oven to 350°F. Mix crushed gingersnaps, butter and sugar. Press firmly onto bottom and up side of 9-inch pie plate.
- Bake 8 min. Cool completely.
- Fill as desired.
Nutrition Facts : Calories 150, Fat 8 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 190 mg, Carbohydrate 21 g, Fiber 0 g, Sugar 11 g, Protein 1 g
CHOCOLATE CRUMB CRUST
The ingredient amounts are for one 9-inch pie or an 8 x 8-inch square baking pan, this makes a wonderful crust that slices perfectly without crumbling, you may bake the crust or prepare without baking, I prefer to bake it as the crust will hold together better, if you are not a lover of cinnamon you may omit :)
Provided by Kittencalrecipezazz
Categories Dessert
Time 11m
Yield 1 pie crust
Number Of Ingredients 4
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.
CRUMB CRUST
Categories Food Processor Dessert Bake Thanksgiving Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes enough for a 9- to 9 1/2-inch pie
Number Of Ingredients 6
Steps:
- Put oven rack in middle position and preheat oven to 350°F. Lightly butter pie plate.
- Stir together all ingredients in a bowl and press evenly on bottom and up side of pie plate. Bake until crisp, 12 to 15 minutes, then cool on a rack to room temperature, about 45 minutes.
CHOCOLATE CRUMB CRUST
Categories Chocolate Dessert No-Cook Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes one 9-inch Crust
Number Of Ingredients 4
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.
CRUMB CRUST
Categories Dessert No-Cook Kid-Friendly Fall Chill Gourmet Small Plates
Yield Makes enough for a 24-centimeter cheesecake
Number Of Ingredients 4
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.
BASIC CRUMB CRUST
Crumb crusts are even easier than press-in cookie crusts. You don't even have to bake them-see the variation at right. The crumbs can be made out of cookies, crackers, cereal, pretzels, even potato chips! Sometimes sugar or other flavorings are added to the crumbs (here the sugar is optional), and then fat (usually melted butter) is added to bind the mixture to form a crust. The crumbs can be coarse, for a crunchier texture, or finer, for a smoother texture. Different base ingredients will behave differently, so the first time I test a crumb crust with a new ingredient, I always have a little extra on hand in case I need more crumbs, or a little extra melted butter, should it be needed. Crumb crusts don't generally require chilling before baking, but you can refrigerate for up to 1 hour or freeze for 15 minutes, if desired, to firm them up before baking.
Provided by Erin Jeanne McDowell
Categories Dessert Pie Thanksgiving Butter Bake Vegetarian Soy Free Quick & Easy Kid-Friendly
Yield One 9-inch / 23-cm pie
Number Of Ingredients 4
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.
CRUMB TOPPING FOR PIES
A simple crumb topping or streusel that can be used on top of pies, muffins or even coffee cakes.
Provided by JAKESDELIGHTS
Categories Desserts Pies 100+ Pie Crust Recipes Crumb Crusts
Yield 2
Number Of Ingredients 3
Steps:
- In a medium bowl, mix together the sugar and flour. Mix in butter with a fork or stand mixer just until the topping is crumbly. Top your pie before baking.
Nutrition Facts : Calories 848.9 calories, Carbohydrate 155.6 g, Cholesterol 61 mg, Fat 23.6 g, Fiber 1.7 g, Protein 6.8 g, SaturatedFat 14.7 g, Sodium 195.5 mg, Sugar 106.9 g
CHOCOLATE WAFER CRUMB CRUST
This makes the most wicked chocolate crumb pie crust! If you prefer a sweet crust then add in 1/4 cup sugar into the processor along with the other ingredients
Provided by Kittencalrecipezazz
Categories Dessert
Time 3m
Yield 1 (9-inch) crust
Number Of Ingredients 3
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).
ALMOND CRUMB CRUST
Make and share this Almond Crumb Crust recipe from Food.com.
Provided by velorutionista
Categories Dessert
Time 20m
Yield 12 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350 deg. F.
- Combine almond meal, sugar, and salt (if using) in a small bowl. Pour in melted butter and stir till just combined. Press into the bottom and up the sides of a 10" springform pan (or muffin tins, depending on what you're making).
- Bake crust for 10-15 minutes, till golden. Cool completely before filling.
Nutrition Facts : Calories 121.9, Fat 11.1, SaturatedFat 3.7, Cholesterol 13.5, Sodium 49.3, Carbohydrate 4.5, Fiber 1.4, Sugar 2.7, Protein 2.6
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