Bread Crumb Pie Crust
A sweet and crunchy pie crust made from bread crumbs, cinnamon, and brown sugar, perfect for chilled fruit or chiffon fillings, offering a unique twist on traditional pie bases.
Ingredients
Instructions
- Heat the butter, brown sugar, and water to boiling.
- Reduce heat to low and stir until the mixture is well combined.
- Add the bread crumbs and cinnamon, stirring until thoroughly mixed.
- Turn the mixture into an 8-inch pie pan and press into a uniform layer over the bottom and up the sides.
- Bake in a moderate oven at 350°F (175°C) for 10 minutes.
- Chill the crust and fill with any pre-cooked or chiffon pie filling.
Tips & Substitutions
To enhance flavor, consider using flavored bread crumbs, such as garlic or herb varieties. If you're short on butter, coconut oil or margarine can be used as a substitute. For a sweeter crust, increase the brown sugar to 1/3 cup. Additionally, if you prefer a crunchier texture, try mixing in some crushed nuts or oats into the bread crumbs.
Serving Suggestions
This bread crumb pie crust pairs beautifully with any pre-cooked or chiffon pie filling, such as lemon or chocolate mousse. For added texture, serve with whipped cream or a scoop of vanilla ice cream. Complement your dessert with a side of fresh fruit or a light salad, like Mary Ann'S Salad, for a balanced meal.
Storage & Reheating
Once filled, cover the pie with plastic wrap or aluminum foil and store it in the refrigerator for up to three days. If you have leftover crust, store it in an airtight container at room temperature for up to a week. To reheat, place the filled pie in a preheated oven at 350°F (175°C) for about 10-15 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Bread Crumb Pie Crust contains roughly 1492 calories, with 35g protein, 261g carbohydrates, and 34g fat. It is an excellent source of iron (71% of the Daily Value), protein (70% of the Daily Value), and calcium (46% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 1957mg per serving (85% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh bread instead of dry bread crumbs?
Fresh bread can be used, but it will result in a softer crust. To use fresh bread, toast it first to remove moisture, then process it into crumbs. This will help maintain the desired texture and ensure the crust holds up when filled.
How can I make this crust gluten-free?
To make a gluten-free version, substitute regular bread crumbs with gluten-free bread crumbs or crushed gluten-free crackers. Ensure that all ingredients, especially the butter and sugar, are gluten-free to maintain the integrity of the recipe.
What can I do if my crust is too crumbly?
If your crust is too crumbly, it may need more moisture. Try adding a teaspoon of water or melted butter gradually until the mixture holds together better. Press the mixture firmly into the pie pan to help it adhere and maintain shape during baking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).