It's just plain easier (plus, it's gluten-free).
, and any other sort of custard pie? They all work like a dream with a crumb crust in place.
Here's the basic method: Toss your favorite kind of crunchy cookies or crackers in a food processor with a bit of sugar and zap them until everything is in crumbs. Then add some melted butter and process until the mixture holds together when pinched. It’ll look like wet sand, but don’t be tempted to run off to the beach—your work isdone here.
You can make a crumb pie crust up to a day before you fill it—cover it once it’s cool and store at room temperature. If you want to make it even further in advance, cover it tightly and freeze it for up to 2 months, then defrost before filling and baking. But since a crumb pie crust is so easy to whip up, there’s really no need to get too far ahead like that.
The best part about crumb crusts is you can make them out of any kind of cookie or cracker you like. You can also mix cookies and nuts, like in
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