Page 47 - United States of Pie

Vanilla Wafer Crust

Like a graham cracker crust, a vanilla wafer crust offers a crispy
crunch that I like to pair with smooth, creamy fillings. It is especially
delectable with banana cream pie. When making this crust, don’t
skimp on the salt; it elevates the flavor while adding that salty-sweet
element.

Makes one 9-inch piecrust

1 /3 cups (6 ounces) vanilla wafer (such as Nilla wafer)
1
crumbs
½ teaspoon kosher salt
4 tablespoons (½ stick) unsalted butter, melted

Preheat the oven to 325°F.
In a medium-size bowl, mix together the wafer crumbs, salt, and
butter until the mixture is evenly moistened and the crumbs have
darkened slightly and begun to clump together. Pour the mixture into

a pie plate. Using your hands, press and flatten the crumb mixture
evenly over the bottom of the plate, working it up to cover the sides
as well. Press firmly; there should not be any cracks or holes in the
crust.
Bake for 13 to 15 minutes, or until the crust is beginning to brown
at the edges.