Baked Crumb Crust


1 Pie crust

~~~~~~~~ GRAHAM CRACKERS (ABOUT 16 ~~~~~~~~
1/3 c Margarine;
1/3 c Butter
1 1/3 c Graham crackers Crumbs;
1/4 c Sugar;

~~~~~~~~ VANILLA WAFERS(ABOUT 24- 2” ~~~~~~~~
1/4 c Margarine; -=OR=-
1/4 c Butter
1 1/3 c Vanilla wafers Crumbs;

~~~~~~~~ CHOCOLATE WAFERS 18 -2-1/4” ~~~~~~~~
1/3 c Margarine; -=OR=-
1/3 c Butter
1 1/3 c Chocolate wafers Crumbs;

~~~~~~~~ GINGERSNAPS (ABOUT 20 -2” ~~~~~~~~
1/3 c Margarine; -=OR=-
1/3 c Butter
1 1/3 c Gingersnaps crumbs;

~~~~~~~~ ZWIEBACK ~~~~~~~~
6 tb Margarine; -=OR=-
6 tb Butter
1 1/3 c Zwieback crumbs;
1/4 c Sugar;

~~~~~~~~ CEREAL FLAKES (ABOUT 4 CUPS ~~~~~~~~
1/2 c Margarine;
1/2 c Butter
1 1/3 c Corn Cereal flakes; -=OR=-
1 1/3 c Wheat cereal flakes;
1/4 c Sugar;

Instructions ...

Let butter or margarine soften.
Place a long length of waxed paper on
pastry board;
stack crackers, or pour cereal, down center.
Make double fold in paper; tuck ends under.
Gently roll fine with rolling pin.
In a 2 cup measuring cup,
mix 1-1/3 cups of crumbs,
sugar, and butter with fork until crumbly.
Set aside 3 tablespoons (optional).
With the back of spoon, press rest to bottom
and sides of 9" pie plate, forming small rim.

Bake at 375 F. for 8 minutes.
Cool; fill;
top with reserved crumbs.