Guide to Crumb Crust
I like having a little something sweet after dinner and a piece of pie is just the thing. However, when camping, baking a whole two-crust pie just ain’t going to happen. My solution: Crumb crust in individual serving dishes instead of a shortening based pie crust. The following are four version I found useful. I’ll make up a batch, divide between individual coffee cups, and fill with whatever I have. (Vanilla pudding and sliced bananas is most popular with my family.) While the portions given are for 6 servings, cut it in half for 3 regular servings or 2 hungry camper serving size.
Crumb Crust – a guide to
Combine ingredients, press the mixture into the bottom and up the sides of serving dish or ungreased 9″ pie pan. Before filling, either chill the crust in ice chest for 30 minutes or bake at 375 degrees for 8 to 10 minutes then cool completely.
Type of crust Amount of Crumbs Sugar Butter or Marg, melted
Graham Cracker 1 ½ cups (24 squares) 1/4 cup 1/3 cup
Chocolate Wafer 1 1/4 cup (20 wafers) 1/4 cup 1/4 cup
Vanilla Wafer 1 ½ cups (30 wafers) none 1/4 cup
Gingersnap 1 ½ cup (24 cookies) none 1/4 cup
Ingredients
Melt butter and pour over cracker crumbs and sugar mixture. Stir until it has the appearance of coarse sand.
