Pie Crusts

When people think of pie, they typically think of the old-time flaky crust created with lard or shortening. Whether it be single, double, or lattice, this is the most commonly used crust. However, there are so many other choices for pie crusts.

These crusts may also be used for cheesecakes and bars. Here are some tried and true crust ideas.

* Butter-based, Oil-based, Shortbread, Shortnut
* Puff pastry, Phyllo pastry
* Graham crumb, Chocolate wafer crumb
* Vanilla wafer crumb, Chocolate chip cookie crumb
* Gingersnap crumb, Cornflake, Crisp rice

You can make pretty much any crust with any kind of cookie, cereal, or cracker crumbs. Just crush the ingredient either by placing it in a sealed plastic bag and rolling a rolling pin over top, or processing it in a blender or food processor. For an eight or nine inch round or square pan, you will need approximately 1 ½ cups of crumbs, ¼ cup sugar (granulated or brown), and six tablespoons of melted butter or hard margarine. All you need to do is mix the three ingredients and pat firmly into the pan. For a 9x13 inch crust, double the ingredients.
PHOTO CREDIT: "Introduction." http://www.marthastewart.com/274216/making-decorative-piecrusts/@center/276949/everything-thanksgiving. MarthaStewart.com, n.d. Thursday, October 13, 2011