CRUMB CRUST
One 9- or 10-inch crust plus topping
The flavor of the filling should determine which cracker or cookie to crumble.
Put in a medium bowl, reserving a tablespoon or two for topping, if desired:
- 1 ½ cups (215g) fine graham cracker, vanilla wafer, chocolate wafer, or gingersnap crumbs
Add and stir until well blended:
- ¼ to ½ cup (50 to 100g) sugar, depending on sweetness of the cookies
- 6 tablespoons (3 oz or 85g) unsalted butter, melted and cooled
- (1 teaspoon ground cinnamon)
To shape the shell and bake, see About Crumb Crusts. When the pie is filled, scatter reserved crumbs as a topping.