Interesting pie crusts

I'm looking for suggestions on different pie crusts? So far, I have "normal", chocolate, graham cracker and Oreo. Any others?

Self: How about gingersnap?

Lorna Doone cookies make a yummy pie crust

Lorna Doone sounds great! How about a peanut butter crust, too?

How about mushed up pecan shortbreads?

Hey what about corn flakes? Rice crispies?

I'm thinking a nice sweet cream or vanilla custard pie...

How about a Lorna Doone crust with butter, coconut, and finely ground pecans? Maybe a little cinnamon too. It's good for a cheesecake, bet it's good with a cream pie, too.

Crumbled granola bars might work well with certain fruit pies.

I don't remember what pie it was for, but I recall Cook's Illustrated making a crumb crust from animal crackers.

Mmmmmmmmm...all of them!

NYNM,

Gingersnap crusts work great. I've made them for years as a base for my Hazelnut Cheesecake. Also molasses cookies make good crusts, and sometimes coconut macaroons - but you have to be careful not too burn them. And I've also used chocolate chip cake crumbs as a crust for chocolate mousse.

My favorite is using a flour made from walnuts crushed in your food processor and butter and sugar. Exact measurements are somewhere. But this type of crust goes fantastically on a fruit tart.

Or for a savory pie, i.e. quiche, use frozen hashbrowns.

Peanut Butter
1/3 cup chilled shortening
2 tablespoons chilled peanut butter
1 1/2 cups all-purpose flour
3 to 4 tablespoons ice water

Cut the shortening and peanut butter into the flour using a food processor fitted with a plastic dough blade. Gradually add the ice water, mixing until the dough forms a ball. Form into a disk, cover with plastic wrap and refrigerate for about 30 minutes.

Preheat the oven to 350 degrees. Remove dough from fridge and roll out on a lightly floured surface until pastry circle is about 10 inches in diameter. Gently lay pastry into a 9-inch pie pan. Prick crust gently all over with a fork, line with aluminum foil, and fill partially with pie weights or dried beans.

Bake about 5 minutes, then remove pie weights and foil. Bake another 5 minutes, or until crust is lightly browned. Remove from heat, allow to cool completely, and fill with pie filling of your choice.

Makes 1 9-inch pie crust.

Cornflake crust
INGREDIENTS
1 1/2 cups cornflakes cereal crumbs
1/3 cup white sugar
1/3 cup butter, melted
DIRECTIONS
Mix cornflakes, sugar, and butter or margarine together thoroughly. Press into an 8 or 9 inch pie plate. Chill.


Buttery Crunch
INGREDIENTS
1/2 cup chopped pecans
1/4 cup brown sugar
1 cup all-purpose flour
1/2 cup butter, melted
DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C).
In a medium bowl, mix together pecans, sugar, and flour. Stir in melted butter or margarine. Reserve 1/2 of the mixture for topping the pie, then press the rest evenly into a 9 inch pie pan.
Bake in preheated oven for 12 to 15 minutes, until golden brown. Allow crust to cool before filling.

Cream Cheese Crust
INGREDIENTS
1/2 cup cream cheese
1 1/2 cups all-purpose flour
1/2 cup butter
DIRECTIONS
Soften cream cheese and butter and mix together incorporating flour a little at a time.
Roll out with a rolling pin between 2 wax papers. Transfer to a 9-inch pie plate and prick with fork before half-baking to prevent shrinkage. Bake for about 10 minutes at 350 degrees F (175 degrees C).

Great ideas!!

I just heard abut one that is made of nuts. Only. (with something or other to hold them together. Corn syrup maybe).

For quiche, I have used cresent rolls.

I was thinking for a savory crust, maybe crushed up Ritz crackers, kinda like a graham cracker crust.