For those who would like to make a Cookie Crumb, Ginger Snap, or Graham Cracker Crust, here is a basic recipe that you can use for up to a 9" deep-dish pie pan.
Equipment
For One 9” Deep Dish Pan
Ingredients
2 1/2 cups graham cracker or gingersnap crumbsabout 300 grams
6tablespoonsbutter, meltedabout 85 grams
3tablespoonssugarabout 45 grams
Instructions
Preheat oven to 350F.
Pour the graham cracker or gingersnap crumbs and sugar into a bowl, add melted butter, and distribute well with clean hands or a fork.
Spread and press the mixture evenly into your pie plate or pan.
Bake for 6 minutes. Remove from oven and set aside.
Notes
For a gluten-free graham cracker crust, I use Pamela’s Honey Grahams.