Uses: Will make enough crumb mixture for the bottom of 1, 24 cm. (9 inch) pie tin.

for 2, 20 cm tins make 1 1/2 times the recipe.
for 2, 24 cm pie tins double the recipe.

This will make a good all purpose crumb crust for pies. You can flavor this by adding vanilla, cacao powder, nuts or spices for different fillings.

Assembling the recipe:

With a rolling pin crush the biscuits/crackers to a fine texture (this can also be done in a food processor, taking care not to grind it into a powder), and place in a bowl with powdered sugar sifted if you are using unsweetened digestive biscuits. Pour the melted butter over the crumbs, tossing with your fingers to be sure the butter and sugar is evenly distributed.

Press into the bottom of the spring form pan evenly and chill until firm before adding your filling.

Do not bake for uncooked fillings like lemon merange pie or mousse like pies. For pies that will be baked I suggest you bake in a low oven 120°C or 250°F for 10 minutes. Let cool before filling.

Notes:

Use graham crackers or digestive biscuits, McVities will do. (graham crackers not being available here very often). This is a very all purpose recipe and will give you enough crumbs for a 24 cm (9 inch) pie form.

A good tip depending on the type of pans you are using. Pour the crumb mixture into the baking pan and shake to distribute it evenly. The take another pan exactly the same size and press it into the first one. Remove the top one and you should have a perfectly well compacted, even pie crust ready to go into the fridge for chilling.

You can flavor this by adding a couple of spoons full of finely chopped nuts, cacoa powder, a little cinnamon or even herbs both dried and fresh. It all depends on the flavor of your filling.