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Easy Press-In Pie Crust
Recipe Summary
prep: 10 mins
total: 20 mins
Yield: Makes one 9-inch pie crust
Ingredients
Ingredient Checklist
6 ounces cookies (about 12 graham crackers, 46 vanilla wafers, or 30 chocolate wafers)
3 tablespoons sugar
1/4 teaspoon coarse salt
5 tablespoons unsalted butter, melted
Cook's Notes
Use a dry, flat-bottomed glass or your fingers to press crumbs into the pie plate, forming a firm layer. Bake the crust a day or two ahead, fill it the night before, then add a topping before serving.
Gallery
Easy Press-In Pie Crust
Recipe Summary
prep: 10 mins
total: 20 mins
Yield: Makes one 9-inch pie crust
Gallery
Easy Press-In Pie Crust
Easy Press-In Pie Crust
Easy Press-In Pie Crust
Recipe Summary
prep: 10 mins
total: 20 mins
Yield: Makes one 9-inch pie crust
Recipe Summary
prep: 10 mins
total: 20 mins
Yield: Makes one 9-inch pie crust
prep: 10 mins
total: 20 mins
prep:
10 mins
total:
20 mins
Yield: Makes one 9-inch pie crust
Makes one 9-inch pie crust
Ingredients
Ingredients
- 6 ounces cookies (about 12 graham crackers, 46 vanilla wafers, or 30 chocolate wafers)
- 3 tablespoons sugar
- 1/4 teaspoon coarse salt
- 5 tablespoons unsalted butter, melted
Directions
Preheat oven to 350 degrees. In a food processor, pulse cookies until finely ground (you should have about 1 1/2 cups). Add sugar, salt, and butter and pulse until combined.
Firmly press crumb mixture into bottom and up sides of a 9-inch pie plate. (If using a springform pan, press crumbs halfway up sides.) Bake until crust is dry and set, about 12 minutes. Let cool completely in plate on a wire rack before filling.
Cook's Notes
Use a dry, flat-bottomed glass or your fingers to press crumbs into the pie plate, forming a firm layer. Bake the crust a day or two ahead, fill it the night before, then add a topping before serving.
Cook’s Notes
Use a dry, flat-bottomed glass or your fingers to press crumbs into the pie plate, forming a firm layer. Bake the crust a day or two ahead, fill it the night before, then add a topping before serving.
Reviews (6)
Add Rating & Review
54 Ratings
5 star values:
12
4 star values:
14
3 star values:
23
2 star values:
5
1 star values:
0
Reviews (6)
Add Rating & Review
54 Ratings
5 star values:
12
4 star values:
14
3 star values:
23
2 star values:
5
1 star values:
0
Add Rating & Review
54 Ratings
5 star values:
12
4 star values:
14
3 star values:
23
2 star values:
5
1 star values:
0
54 Ratings
5 star values:
12
4 star values:
14
3 star values:
23
2 star values:
5
1 star values:
0
54 Ratings
5 star values:
12
4 star values:
14
3 star values:
23
2 star values:
5
1 star values:
0
- 5 star values:
- 12
- 4 star values:
- 14
- 3 star values:
- 23
- 2 star values:
- 5
- 1 star values:
- 0
Martha Stewart Member
Rating: Unrated
11/23/2012
I made this for the Black Bottom Pie, I used about six packages of the Oreo 100 calorie snack wafers. The crust was totally solid and didn't crumble at all when served. Excellent recipe.
Martha Stewart Member
Rating: 5 stars
06/16/2012
This was super easy to make. I made the chocolate black bottom pie with this crust. I love when you are eating it you taste a course piece of salt which was really good. I didn't have problems with the crust falling like the others. It actually held up really well when I served it. (I was expecting it to fall apart)
Martha Stewart Member
Rating: 5 stars
11/24/2011
This truly was easy. Throw all of the ingredients together in the food processor and instant delicious. Bonus: it smells delectable while it's cooking.
Martha Stewart Member
Rating: Unrated
11/23/2011
I made this with Mi-Del Gluten free gingersnaps for a Thanksgiving pumpkin pie. The 30g serving size X 6 is about the 6oz. called for in this recipe - 30 cookies crushed. I threw in a couple of extras that were broken. Looks beautiful in the 9" glass pie dish - so far so good. I had no problems with the crust falling, probably because the slanted pie plate is easier to work with than a straight-sided spring-form pan. I may try a creamier pumpkin cheese cake filling, we'll see...
Martha Stewart Member
Rating: Unrated
11/19/2011
I made this for the Maple Cheesecake with Roasted Pears. After 12 minutes in the oven I took the crust out and the sides had fallen down into the bottom of the pan. I just used a flat bottomed glass to push the sides back up. It started coming apart a bit but hopefully it will be strong enough to hold the cheesecake filling...fingers crossed!
Martha Stewart Member
Rating: Unrated
11/24/2010
I made this for the Maple Cheesecake with Roasted Pears and 6oz. of cookies were not nearly enough for my springform pan. I used all 9 oz. and adjusted the recipe accordingly. It might have been the recipe or my inexperience but the walls separated from the bottom after baking the crust so I had to doctor it a bit.
Martha Stewart Member
Rating: Unrated
11/23/2012
I made this for the Black Bottom Pie, I used about six packages of the Oreo 100 calorie snack wafers. The crust was totally solid and didn't crumble at all when served. Excellent recipe.
Rating: Unrated
Rating: 5 stars
06/16/2012
This was super easy to make. I made the chocolate black bottom pie with this crust. I love when you are eating it you taste a course piece of salt which was really good. I didn't have problems with the crust falling like the others. It actually held up really well when I served it. (I was expecting it to fall apart)
Rating: 5 stars
Rating: 5 stars
11/24/2011
This truly was easy. Throw all of the ingredients together in the food processor and instant delicious. Bonus: it smells delectable while it's cooking.
Rating: Unrated
11/23/2011
I made this with Mi-Del Gluten free gingersnaps for a Thanksgiving pumpkin pie. The 30g serving size X 6 is about the 6oz. called for in this recipe - 30 cookies crushed. I threw in a couple of extras that were broken. Looks beautiful in the 9" glass pie dish - so far so good. I had no problems with the crust falling, probably because the slanted pie plate is easier to work with than a straight-sided spring-form pan. I may try a creamier pumpkin cheese cake filling, we'll see...
Rating: Unrated
11/19/2011
I made this for the Maple Cheesecake with Roasted Pears. After 12 minutes in the oven I took the crust out and the sides had fallen down into the bottom of the pan. I just used a flat bottomed glass to push the sides back up. It started coming apart a bit but hopefully it will be strong enough to hold the cheesecake filling...fingers crossed!
Rating: Unrated
11/24/2010
I made this for the Maple Cheesecake with Roasted Pears and 6oz. of cookies were not nearly enough for my springform pan. I used all 9 oz. and adjusted the recipe accordingly. It might have been the recipe or my inexperience but the walls separated from the bottom after baking the crust so I had to doctor it a bit.
All Reviews for Easy Press-In Pie Crust
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Easy Press-In Pie Crust
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
