Crumb Crust

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Preparation info

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Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 6 ounces zwieback
  • ΒΌ cup sugar
  • Β½ cup butter, melted


  1. Roll zwieback into fine crumbs. Combine with the sugar and butter.

  2. Reserve one-third cup of the mixture for the top of the cake. Press the remainder evenly onto the bottom and sides of a greased nine-inch pie pan.

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