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Baked Crumb Crust by www.country-cooking.com
1 Pie crust
-------------------------GRAHAM CRACKERS (ABOUT 16-------------------------
1/3 c Margarine;
1/3 c Butter
1 1/3 c Graham crackers Crumbs;
1/4 c Sugar;
-------------------------VANILLA WAFERS(ABOUT 24- 2”-------------------------
1/4 c Margarine; -=OR=-
1/4 c Butter
1 1/3 c Vanilla wafers Crumbs;
-------------------------CHOCOLATE WAFERS 18 -2-1/4”-------------------------
1/3 c Margarine; -=OR=-
1/3 c Butter
1 1/3 c Chocolate wafers Crumbs;
--------------------------GINGERSNAPS (ABOUT 20 -2”--------------------------
1/3 c Margarine; -=OR=-
1/3 c Butter
1 1/3 c Gingersnaps crumbs;
----------------------------------ZWIEBACK----------------------------------
6 tb Margarine; -=OR=-
6 tb Butter
1 1/3 c Zwieback crumbs;
1/4 c Sugar;
------------------------CEREAL FLAKES (ABOUT 4 CUPS------------------------
1/2 c Margarine;
1/2 c Butter
1 1/3 c Corn Cereal flakes; -=OR=-
1 1/3 c Wheat cereal flakes;
1/4 c Sugar;
Let butter or margarine soften. Place a long length of waxed paper on
pastry board; stack crackers, or pour cereal, down center. Make double
fold in paper; tuck ends under. Gently roll fine with rolling pin. In a 2
cup measuring cup, mix 1-1/3 cups of crumbs, sugar, and butter with fork
until crumbly. Set aside 3 tablespoons (optional). With the back of spoon,
press rest to bottom and sides of 9" pie plate, forming small rim. Bake at
375 F. for 8 minutes. Cool; fill; top with reserved crumbs.
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