STARTING FROM SCRATCH: PIE CRUSTS – THE SECOND PIECE – CRUMB CRUSTS

STARTING FROM SCRATCH:  PIE CRUSTS – THE SECOND PIECE – CRUMB CRUSTS

A fantastic, second and favorite type of pie crust is the crumb crust.  Crumb crusts are fantastic, as they offer a great binding agent as a crust, but for those wonderful cream, whipped, or lighter pies, you don’t have that added component of a heavy pastry crust.  In comparison to the previous article on pastry, this style crust is easier in creation, but still requires some patience and time to get the desired effect.  I’ll caution readers to remember that your crust is just as important, if not more so, as the filling of your pie.  Whichever you choose to use, or is suggested by recipes you may select, hopefully this information will come in handy when considering the right crust for your confections!

Crumb crusts, as the name eludes to, is created with crumbs.  Cookies, graham crackers, cracker, and even coconut are great mediums for this, and usually always give not only substance, but also a great flavor in addition to your filling.  The general creation is pretty simple, and can on a recipe to recipe basis utilize your oven or not.  If you chose to use a crumb crust, I definitely suggest you use them with a cream or non-bake filling. 

Turning back to my trusted copy of The American Woman’s Cookbook (1947 Edition), which I’ve mentioned before and should probably admit was a gift from a family member (Thanks, Grandma!).  One of the best basic recipes for a simple crumb crust that I’ve ever used is from here:

Crumb Pie Shell:

·         1 ½ Cups fine crumbs

·         ¼ Cup Sugar

·         ½ Cup Butter, melted

Mix crumbs and sugar together; stir in butter.  Line pie plate with mixture by pressing it firmly into place.  Chill for 20 minutes or bake in moderate oven (350 degrees) for 10 minutes.  Cool.  Makes (1) 9 Inch pie shell.

Now, the interesting part about crumb crusts is the variations.  Unlike it’s pastry cousin, you can use any number of things with it.  You’re really unlimited here.  What you basically need is a binding agent, butter (or substitution – DO NOT use shortening or lard.  It tastes ghastly!!), and sugar.  Some suggested options for binding agents are:

·         Cookie Crumbs

·         Cereal Flakes

·         Graham Crackers

·         Matzo Crackers

·         Bread Crumbs (Don’t use seasoned, unless you’re using a savory filling)

·         Vanilla Wafers

·         Ginger Snaps

·         Pretzels

·         Finely Chopped Nuts (Almonds, Pecans, Macadamia, etc.)

·         Coconut (Macaroon)

·         Oatmeal

·         Shortbread

Bear in mind, you’re absolutely NOT limited to these.  If you’re feeling adventurous, feel free to experiment, but don’t be heartbroken if your crust doesn’t turn out.  As with all things, the best results come with a little healthy trial & error.

I realize, of course, that as odd as this is going to sound, we should probably take a moment to touch on a non-sweet version of a crumb crust.  We’ll touch on those types of pies, as well as other savory fillings in future posts.  However, giving food for thought, for savory pies, or something that’s meant to serve as a main dish or entrée for a meal, you can definitely options such as the following:

·         Ground Meat  (Breakfast Sausage, turkey, beef, etc.)

·         Seasoned Bread Crumbs

·         Potatoes

·         Cracker or Matzo

·         Cornbread

As mentioned above, crusts using actual crumbs can be created using the recipe above.  If you’re interested in using a coconut, oatmeal, cornbread, shortbread, or chopped nuts crust, the following recipes can be very helpful.

Coconut (Macaroon) Pie Crust:

·         1 ½ Cups Coconut

·         2 Tbs. Butter, melted

Combine coconut and melted butter.  Press evenly into pie plate.  Bake at 325 degrees for 15 minutes, or until a light golden brown.

Toasted Chopped Pecan Pie Crust:  (Other Nuts May Be Substituted)

·         1 ½ Cups Pecans, finely chopped

·         ¼ Cup Sugar

·         ¼ Cup Butter, melted

Preheat oven to 400°F. Mix pecans, sugar, and butter in medium bowl until moistened. Press pecan mixture onto bottom and up sides of 9-inch-diameter glass pie dish (mixture will be crumbly). Bake until crust is lightly toasted, about 12 minutes (crust will slip down sides of dish). Use back of spoon to press crust back into place. Cool crust on rack. Freeze crust 30 minutes.

Oatmeal Pie Crust:

·         ¾ Cup  all-purpose flour

·         ½ tsp. Salt

·         1/3 Cup Shortening (Substitutes:  Butter or Margarine)

·         ½ Cup Oats

·         3 – 4 Tbs. Cold Water

Mix flour and salt in a mixing bowl.  Cut in shortening until crumbly.  Add oats and mix together.  Add water, mixing well.  Mix into a ball form, and press into bottom and sides of pie plate.  Bake at 425 degrees for 15 minutes, or until brown.

Instant oatmeal (apple cinnamon, cinnamon & brown sugar flavors) may be used as substitute for traditional rolled oats.

Cornbread Pie Crust:

·         1 Cup all-purpose flour

·         1/2 Cup Yellow Cornmeal

·         1 Stick Butter

·         1/3 Cup Water

·         2 Tbsp.  Sugar

·         1 tsp. Salt

Mix all of the ingredients together in a large bowl.  Separate the dough into two equal halves.

Roll out each piece onto waxed paper with a rolling pin to the desired size of your pie tin.
Fill a pie tin with one layer of dough, reserving remaining dough for top crust if needed, or freeze for future use.  Bake at 350 degrees for 45 minutes.

Shortbread Pie Crust:

·         4 Tbs. Unsalted Butter, softened

·         3 Tbs. Sugar

·         1 large Egg Yolk

·         1 Cup all-purpose flour

·         1 tsp. Salt

Stir together butter and sugar in a medium bowl. Stir in yolk. Add flour and salt, and stir until mixture is dry and crumbly. Press dough into bottom and up sides of a 9-inch pie plate.  Freeze until firm, about 20 minutes. Meanwhile, preheat oven to 375 degrees.

Bake, rotating halfway through, just until crust turns golden brown, 20 to 22 minutes. Let cool in pie plate on a wire rack.