Basic Crumb Crust Food

HOW TO MAKE A CRUMB CRUST

Steps:

• Stir the ingredients together. Press into an ungreased pie or springform pan. Optional: For a crispier crust, bake at 350ºF for 5 minutes. Cool before filling.

BASIC GRAHAM CRACKER CRUST

Steps:

• Mix the graham crackers and sugar, then add butter and mix with a fork until completely moistened.
• Press mixture into the bottom and up 1/3rd of the side of a 9-inch springform pan.
• Refrigerate for 1 hour.

CRUMB TOPPING FOR PIES

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.

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.

EASY FOOD PROCESSOR PIE CRUST

Steps:

• Place the flour and salt in the bowl of a food processor. and pulse 4 or 5 times until combined.
• Cut the cold butter and shortening into small pieces. Add to the flour mixture in the food processor and process about 20 seconds or until the mixture resembles coarse crumbs.
• Add the vinegar and 4 tablespoons water and pulse about 6 times. Add additional water by the tablespoon and pulse until mixture begins to hold together. You may not need to use all the water.
• Remove pastry from the food processor bowl, divide in two, and wrap in plastic wrap. Refrigerate for at least 1 hour or up to two days.
• When ready to roll out, remove the crust from the refrigerator and let it rest on the counter for about 10 to 15 minutes. Flour a large board and using a rolling pin, roll the pastry out until it is large enough to fit your pie plate, leaving about a 1-inch or 2-inch overhang. Press the pastry gently down into the plate and then trim the edges to fit the pan with a sharp knife. Tuck top edge of crust over and flute with your fingers. To ensure the bottom crust will cook through, poke the bottom of the crust all over with a fork before filling. If blind baking your crust, skip this step. The crust is ready to be filled and baked according to your pie recipe's directions.

BASIC CRUSTLESS QUICHE

Steps:

• Preheat oven to 350 degrees.
• Lightly grease 8 or 9 inch pie plate.
• Mix eggs in large bowl.
• Add shredded cheeses, folding.
• Fold in milk.
• Add salt and pepper to taste and any other spice to taste (garlic powder, onion, cumin, etc.).
• Add any meats or veggies at this time, fold gently.
• Pour into pie plate and spread out.
• Bake for about 40 minutes.

BASIC SWEET PIE CRUST

Steps:

• Sift the flour, sugar and salt into a large bowl. Add the butter and shortening. Rub the fats between your fingertips and thumbs, or use a pastry blender, until the mixture resembles coarse crumbs. One tablespoon at a time, work in enough ice water just until the dough comes together, being careful not to over mix.
• Shape into a smooth ball of dough, flatten into a disk, and wrap in plastic wrap. Refrigerate for at least 30 minutes, and up to two days.

CRUMB CRUST

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.

CRUMB CRUST

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.