Easy Press-In Pie Crust

By zorro623

With store-bought cookies, some butter, and a bit of salt and sugar, you can make an irresistible homemade pie crust -- no rolling required. Ideal for icebox pies, press-in crusts are a Thanksgiving shortcut: Bake the crust a day or two ahead, fill it the night before, then add a topping before serving. Whether you use graham crackers or chocolate or vanilla wafers, our simple recipe will turn out a perfect crust every time.

Ingredients

• •6 ounces cookies (about 12 graham crackers, 46 vanilla wafers, or 30 chocolate wafers, such as Famous)
• •3 tablespoons sugar
• •1/4 teaspoon coarse salt
• •5 tablespoons unsalted butter, melted

Details

Servings 1
Preparation time 10mins
Cooking time 30mins
Adapted from marthastewart.com

Preparation

Step 1

Preheat oven to 350 degrees. In a food processor, pulse cookies until finely ground (you should have about 1 1/2 cups). Add sugar, salt, and butter and pulse until combined.

Firmly press crumb mixture into bottom and up sides of a 9-inch pie plate. (If using a springform pan, press crumbs halfway up sides.) Bake until crust is dry and set, about 12 minutes. Let cool completely in plate on a wire rack before filling.