Post by Granny Smith on Jul 17, 2013 11:06:23 GMT -5
This crust would be appropriate for savory pies, such as quiche, pot pie, or a savory appetizer cheesecake. I haven't tried it, but I think it would make a reasonably good apple or mincemeat tart, too.
Savory Crumb Crust
1 1/2 cups dry bread crumbs
1/2 cup melted grease (choice of bacon grease, sausage drippings, lard, shortening, butter or margarine or a combination)
1/2 cup shredded cheese OR 1 egg, beaten (one of these is necessary as a binder)
1/2 t. salt (omit if using salty grease)
Heat oven to 375 degrees.
Measure all ingredients into a 9" ungreased pie plate. Mix thoroughly with a fork and press evenly along the sides and bottom of pie plate. Bake 5-10 minutes to set crust and lightly brown edges.
At this point, you can either fill it with a filling that needs baking and return it to the oven or cool crust, fill with a refrigerated filling, and chill.
Note: For an 8" pie, reduce crumbs to 1 cup, grease to 1/3 cup, and cheese to 1/3 cup (or use 1 egg white, beaten)
Savory Crumb Crust
1 1/2 cups dry bread crumbs
1/2 cup melted grease (choice of bacon grease, sausage drippings, lard, shortening, butter or margarine or a combination)
1/2 cup shredded cheese OR 1 egg, beaten (one of these is necessary as a binder)
1/2 t. salt (omit if using salty grease)
Heat oven to 375 degrees.
Measure all ingredients into a 9" ungreased pie plate. Mix thoroughly with a fork and press evenly along the sides and bottom of pie plate. Bake 5-10 minutes to set crust and lightly brown edges.
At this point, you can either fill it with a filling that needs baking and return it to the oven or cool crust, fill with a refrigerated filling, and chill.
Note: For an 8" pie, reduce crumbs to 1 cup, grease to 1/3 cup, and cheese to 1/3 cup (or use 1 egg white, beaten)