Basic Crumb Crust
|Graham cracker crumbs||1 1⁄4 Cup (20 tbs)|
|Butter||1⁄3 Cup (5.33 tbs), softened|
Combine crumbs and sugar. Add softened butter, and mix well. Press firmly into bottom and up the sides of pie pan, using the back of a spoon or bottom of a smooth measuring cup. Chill 1 hour before using. For a firmer crust, bake 5 to 8 minutes before chilling. For an 8-inch pie: Use 1 cup crumbs, 2 tablespoons sugar, and 1/4 cup softened butter. For Gingersnap Crust: Use recipe for 9-inch pie, increasing sugar to 3 tablespoons and reducing butter to 1/4 cup. For an 8-inch Gingersnap Crust, use 1 cup crumbs, 2 1/2 tablespoons sugar, and 3 tablespoons softened butter. For Vanilla or Chocolate Wafer Crust: Use recipe for 9-inch pie, reducing sugar to 1 tablespoon and butter to 1/4 cup. For an 8-inch wafer crust, use 1 cup crumbs, 1 tablespoon sugar, and 3 tablespoons softened butter.