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Graham Cracker and Vanilla Wafer Crusts

Appears in
Farm Journal’s Country Cookbook
Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About
Graham cracker crumbs, finely rolled, are available in packages. Each 13¾-oz. package will make three 9" pies. Or you can make the crumbs in a jiffy by blending the crackers in an electric blender. If you crush and roll the crackers, place them in a plastic bag or between sheets of waxed paper before rolling.
Baking gives a firmer and more crunchy crust, but the unbaked type is satisfactory for chiffon and other light and fluffy pie fillings.
Vanilla wafers also make fine pie crusts. Since they are sweetened, you need not add sugar to the crumbs.

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