Re: Pies & Pastries
Baked Crumb Crust
-----GRAHAM CRACKERS (ABOUT 16-----
1/3 cup Margarine
1/3 cup Butter
1 1/3 cups Graham crackers Crumbs
1/4 cup Sugar
-----VANILLA WAFERS(ABOUT 24 2-----
1/4 cup Margarine -- -=OR=-
1/4 cup Butter
1 1/3 cups Vanilla wafers Crumbs
-----CHOCOLATE WAFERS(18 2-1/4-----
1/3 cup Margarine -- -=OR=-
1/3 cup Butter
1 1/3 cups Chocolate wafers Crumbs
-----GINGERSNAPS (ABOUT 20 2-----
1/3 cup Margarine -- -=OR=-
1/3 cup Butter
1 1/3 cups Gingersnaps crumbs
-----ZWIEBACK-----
6 tablespoons Margarine -- -=OR=-
6 tablespoons Butter
1 1/3 cups Zwieback crumbs
1/4 cup Sugar
-----CEREAL FLAKES (ABOUT 4 CUPS-----
1/2 cup Margarine
1/2 cup Butter
1 1/3 cups Corn Cereal flakes -- -=OR=-
1 1/3 cups Wheat cereal flakes
1/4 cup 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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