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Crumb Crusts

Appears in
Professional Baking
Professional Baking

By Wayne Gisslen

Published 2008

  • About
Graham cracker crusts are popular because they have an appealing flavor and are much easier to make than pastry crusts. For variation, vanilla or chocolate wafer crumbs, gingersnap crumbs, or zwieback crumbs may be used instead of graham cracker crumbs. Ground nuts may be added for special desserts.

Crumb crusts are used primarily for unbaked pies, such as cream pies and chiffon pies. They can also be used for such desserts as cheesecake. Be sure the flavor of the crust is compatible with the filling. Lime chiffon pie with a chocolate crumb crust is not an appealing combination. Some cream fillings are so delicate in flavor they would be overwhelmed by a crust that is too flavorful.

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