| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 1 1/4 | c | Gingersnap crumbs |
| 1/3 | c | Butter or margarine, at room temperature |
INSTRUCTIONS
Recipe from: Famous Desserts Cookbook "Crumb crusts can be cooked or not, but the very slight extra effort expended on the baked kind will repay with a crust of greater stability and better flavor. Some cooks like to sprinkle the top of the pie filling with crumbs, rather than garnish with whipped cream or a topping; if extra crumbs are required, increase the ingredient by about a fourth. If you own a food processor, use the chopping blade to make fresh crumbs in a flash." Makes one 9-inch pie shell Seven outstanding crumb crusts! Mix 'n' match with your favorite pie fillings. Posted to TNT - Prodigy's Recipe Exchange Newsletter by docden <docden@mnl.v-link.net> on Jul 08, 1997
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