CRUMB CRUSTS

"Seven outstanding crumb crusts! Mix 'n' match with your favorite pie fillings.

Crumb crusts can be cooked or not, but the very slight extra effort expended on the baked kind will repay with a crust of greater stability and better flavor. Some cooks like to sprinkle the top of the pie filling with crumbs, rather than garnish with whipped cream or a topping; if extra crumbs are required, increase the ingredients by about a fourth. If you own a food processor, use the chopping blade to make fresh crumbs in a flash."

CHOCOLATE WAFER CRUST:
1 1/2 cups chocolate wafer crumbs (37 -to 39 cookies)
1 to 2 tbsp sugar
1/4 cup butter or margarine, at room temperature

VANILLA WAFER CRUST:
1 1/2 cups vanilla wafer crumbs (37 to 39 cookies)
1 to 2 tbsp sugar
1/4 cup butter or margarine, at room temperature

GINGERSNAP CRUST:
1 1/4 cups gingersnap crumbs
1/3 cup butter or margarine, at room temperature

GRAHAM CRACKER CRUST:
1 1/4 cups graham cracker crumbs (about 20 square crackers)
1/4 cup sugar
1/3 cup butter or margarine, at room temperature

CHOCOLATE GRAHAM CRUST:
1 1/2 cups graham cracker crumbs
2 squares (2 ounces) semisweet chocolate, finely grated
1/4 cup sugar
1/3 cup butter or margarine, at room temperature

TOASTED COCONUT CRUST:
1 cup flaked or shredded coconut, toasted
1 cup vanilla wafer crumbs
2 tbsp sugar
1/3 cup butter or margarine, at room temperature

CRUNCHY NUT CRUST:
1 1/2 cups ground walnuts, pecans, filberts, or blanched almonds
1/4 cup sugar
2 tbsp butter or margarine, at room temperature

PREPARATION:
You will need Pyrex 9-inch pie plate or any similar container. Butter pie plate generously.

Preheat oven to 350 degrees F.

Combine dry ingredients for chosen pie crust in a bowl. Add butter; blend gently but thoroughly. Spoon mixture into pie plate. Using the back of spoon-and your fingers, if you wish-press mixture firmly over bottom and side of plate, but not over rim.

Bake in a preheated 350 degree F oven for 8 to 10 minutes. Cool before filling.

Makes one 9-inch pie shell
Adapted from source: Famous Desserts Cookbook