Page 133 - Pie Squared

CRACKER CRUMB CRUSTS

For a Single-Crust Slab Pie

I grew up with graham cracker crumb crust pies, but making a crumb
crust from another kind of cracker? It never occurred to me. Then I
traveled to North Carolina and tasted Atlantic Beach Pie at Crook’s
Corner restaurant. That saltine crust slayed me. I’ve been playing

with savory versions of crumb crust ever since and offer up four
options below. Unlike cookie crumb crusts, which I like crushed to
fine crumbs, I prefer shards of crackers here. Rather than use a
blender or food processor, place the crackers in a ziptop bag and

bash with a rolling pin until there are many different-sized small
pieces but the crumbs are not powdered. Alternatively, use your
hands to crush them. Cracker crumb crusts are always pre-baked
and cooled before filling.

FOR A SALTINE CRUST

1½ sleeves (170 g) saltine crackers (about 60 crackers), (about 2 cups
crushed)

⅓ cup (67 g) granulated sugar

10 tablespoons (140 g) unsalted butter, cubed, at room temperature

FOR A RITZ CRACKER CRUST

60 Ritz crackers (225 g), (about 2 cups crushed)

8 tablespoons (113 g) unsalted butter, cubed, at room temperature

FOR A PRETZEL CRUST

½ pound (225 g) fat pretzels, knots, or rods, (about 2 cups crushed)

8 tablespoons (113 g) unsalted butter, cubed, at room temperature