A Guide To Press-In Pie Crusts

Jump to Recipe Print Recipe

Pies come in two varieties: those with traditional rolled-out pastry crusts and those with press-in crumb crusts. Today I am sharing a guide to a wide variety of different crumb options for creating a press-in pie crust.

Crumb crusts come together in almost no time, can be made ahead, and are the fastest way to execute a delicious house for your favorite no-bake pie filling. Since they can be constructed from a large variety of crackers or cookies, the flavor of the press-in crust adds to the finished taste of each bite of pie.

The type of crumb you choose will determines the amount of butter to add and whether or not you add sugar. I have done all the work for you and compiled the details for each crumb type in the recipe below!

In my experience, I have found brand name products to be far superior to generic, particularly when it comes to animal crackers. My favorite press-in crust components are Oreos, any kind of shortbread cookie, and Saltine crackers. I also am a huge fan of the pretzel crust, but make sure you use the tiny rods or twists as opposed to the giant rods to ensure the best texture. If you have never tried the Saltine crust, I highly recommend giving it a go, particularly with a super sweet filling. The salty snap is a game-changer!

Crumb crusts are constructed by mixing finely ground crumbs with melted butter and perhaps some sugar. The sandy mixture is pressed evenly into the bottom and up the sides of the pie dish to create the crust, and then it is briefly baked until almost golden brown.

I find it easiest to press the sides of the pie first, and then finish by pressing the bottom. I also never worry about trying to make the edges even or perfect. It is a losing battle and really does not make any difference in the finished product. Do your best and carry on!