Pie and Pastry Bible (19 page)

I like to add nuts, despite the fact that they don’t impart much flavor, because crumb crusts with nuts are less brittle. Toasting the nuts brings out more flavor in a crust that will not be baked. In all the crumb crust recipes, a pinch of salt and a little pure vanilla extract work wonders to accentuate flavors.

PREPARING THE PAN
Don’t grease the pie pan if you are planning to bake the crust, because it would cause it to slip down a bit. (If this should happen, you can use the back of a spoon to press it back up.) Do grease the rim, however, if you are planning to create a raised edge on top.

BAKED CRUMB CRUSTS VERSUS UNBAKED
In general, baking a crumb crust blends and brings out the flavor and makes it firmer, crisper, and more resistant to becoming soggy from very liquid fillings. If the filling needs to be baked, it is best not to prebake the crust because even with a foil collar, the exposed edge will become overbaked.

The chocolate wafer crust is darker in color, better in texture, and more delicious in flavor when not baked and is slightly more sturdy than the other crumb crusts. The Nabisco Famous chocolate wafers make a delicious crumb crust, much better tasting than the cookies themselves, because the addition of butter wakes up the chocolate flavor.

TO BAKE THE NONCHOCOLATE CRUMB CRUSTS
Chill the crust for at least 30 minutes to keep it from sliding down the sides of the pie pan. Preheat the oven to 350°F. at least 15 minutes ahead of baking.

Bake the crust for 8 to 10 minutes or until it puffs very slightly and colors lightly. Cool it completely before filling it.

If you are filling the pie with a filling that will not be baked, you must be sure to refrigerate the crust for at least 30 minutes before adding the filling to maintain a firm container.

STANDARD COOKIE SIZES AND WEIGHTS FOR 1
½
CUPS OF CRUMBS/ 6.3 OUNCES/180 GRAMS

12½ double graham crackers (6 ounces/170 grams)

25 2-inch gingersnaps, 3 scant cups whole

39 1¾-inch Sunshine Vanilla Wafers, 1¾ cups whole

46½ 1½-inch Keebler Golden Vanilla Wafers, 1½ cups whole

46½ 1½-inch Nabisco Nilla wafers, 1½ cups whole

27 2¼-inch Nabisco Famous chocolate wafers, 3 scant cups whole

CRUMB CRUST FOR
5-
INCH PIELETS
You will need a scant ½ cup (1.75 ounces/50 grams) of any crumb crust, lightly spooned into the measuring cup. For a prebaked crust, bake in a preheated 350°F. oven for 5 minutes or until slightly puffed.

GRAHAM CRACKER CRUMB CRUST FOR A 9-INCH PIE
INGREDIENTS	MEASURE	WEIGHT
VOLUME	OUNCES	GRAMS
*In the past, I have used 1½ cups/6 ounces/170 grams (12½ double crackers), but when the packaging changed, I found that it was fine and convenient to use the slightly smaller amount.
1 package (11 double crackers) graham crackers (47/8 by 2 inches)*	1 cups crumbs, lightly packed	5.3 ounces	151 grams
sugar	2 tablespoons	scant 1 ounce	25 grams
optional: ground cinnamon	½ teaspoon	•	•
unsalted butter, melted	5 tablespoons	2.5 ounces	71 grams

GRAHAM CRACKER CRUMB CRUST FOR A 10-INCH PIE
INGREDIENTS	MEASURE	WEIGHT
VOLUME	OUNCES	GRAMS
14½ double graham crackers (47/8 by 2 inches)	1¾ cups crumbs, lightly packed	7 ounces	200 grams
sugar	2½ tablespoons	1 full ounce	31 grams
optional: ground cinnamon	½ + teaspoon	•	•
unsalted butter, melted	6½ tablespoons	3.25 ounces	92 grams

GRAHAM CRACKER NUT CRUMB CRUST FOR A 9-INCH PIE
INGREDIENTS	MEASURE	WEIGHT
VOLUME	OUNCES	GRAMS
8½ double graham crackers (47/8 by 2 inches)	1 cup crumbs, lightly packed	4 ounces	113 grams
pecans*;	½ cup	1.75 ounces	50 grams
sugar	3 tablespoons	1.3 ounces	38 grams
optional: ground cinnamon	½ teaspoon	•	•
unsalted butter, melted	4 tablespoons	2 ounces	56 grams

GRAHAM CRACKER NUT CRUMB CRUST FOR A 10-INCH PIE
INGREDIENTS	MEASURE	WEIGHT
VOLUME	OUNCES	GRAMS
1 package (11 double crackers) graham crackers (47/8 by 2 inches)†	1 cups crumbs, lightly packed	5.3 ounces	151 grams
pecans*	cup	2.3 ounces	66 grams
sugar	¼cup	1.75 ounces	50 grams
optional: ground cinnamon	½ + teaspoon	•	•
unsalted butter, melted	5 tablespoons	2.5 ounces	71 grams