Page 137 - Pie Squared

COOKIE CRUMB CRUSTS

For a Single-Crust Slab Pie

Crusts made with cookie crumbs are easy as pie. Crush cookies into
crumbs and store them in the freezer (because cookie crumbs can
turn rancid quickly). I prefer butter mixed in, but mild oils like
grapeseed and safflower work as well. Each of the crust options

below is no more than a giant cookie that is crushed and glued back
together with butter. The goal is to create a sturdy frame. I use a
metal cup measure or a flat-bottomed glass to press the wet crumbs
firmly into the pan. In many cases, the crumbs won’t quite reach up

the sides of the pan. Don’t worry. Aim to fashion a solid base that
cuts and lifts easily. Always pre-bake cookie crumb crusts and let
them cool before filling. And contemplate adding a swath of melted
chocolate, caramel, or raspberry jam between the crust and the

filling.

FOR A GRAHAM CRACKER CRUST

9 graham crackers (143 g), crushed to a powder (about 1¼ cups)

6 tablespoons (85 g) unsalted butter, melted

⅓ cup (67 g) granulated sugar
1 teaspoon kosher salt

FOR A GINGERSNAP CRUST

35 gingersnaps (8 ounces, 225 g), crushed to a fine powder (about 2 cups)
8 tablespoons (113 g) unsalted butter, melted

¼ teaspoon kosher salt

FOR A VANILLA OR CHOCOLATE WAFER CRUST

1 (11-ounce) package standard size Nilla Wafers (311 g), about 80 cookies, or