Crumb Crust Recipe


500ml fine biscuit crumbs OR crushed cornflakes.
75ml white or brown sugar (optional).
100ml melted butter or margarine.


In a bowl mix all the ingredients together.
If the mixture still appears slightly dry, a very small amount of liquid such as water, orange juice or lemon juice may be added.
Keep about 50ml of crumbs separate to sprinkle over the filling if desired.
Firmly press the rest to a thickness of approximately 5mm, into a pie plate with a spoon and the hands.
Bake at 180°C for 10 minutes.

VARIATIONS: – Add 5ml cinnamon and 5ml ground ginger to the mixture.
– For about half the crumbs, substitute ground peanuts or almonds.
– Substitute savoury biscuit crumbs for biscuit crumbs and leave out the sugar.

TIPS: – Crumb crust is particularly suitable for cooked fillings, and for chiffon tarts.
– The crust may be used unbaked, in which case it should be placed in the refrigerator until firm. It is nicer and less crumbly, however if baked.