Crumb crusts are great for citrus curd pies: key lime, lemon meringue, orange cream, that sort of thing. Graham cracker crusts are probably the most popular crumb crust, but you can also make terrific pie crusts out of vanilla wafers, gingersnaps and other kinds of simple cookies.
For a Graham Cracker Crust
5 ounces (1 1/4 cups) graham cracker crumbs
1 ounce (2 tablespoons) sugar
2.5 ounces (5 tablespoons) butter, melted
For a Gingersnap of Vanilla Wafer Crust
6 ounces (1 1/2 cups) cookie crumbs
2 ounces (4 tablespoons) butter, melted
Combine the dry ingredients in a medium bowl. Pour in the melted butter and rub it into the mixture. The crust mixture should hold together when you squeeze it in your hand. If not, add a little more melted butter.
Press the mixture into a 9″ pie pan. It helps to place a piece of plastic wrap over the mixture to keep it from sticking to your fingers. If you have a tin pie plate in addition to a regular pan, that’s useful for pressing the crust. Place it on top of the plastic wrap-topped mixture and press it down starting the center then outward toward the edges. Gently remove the tin and the plastic wrap.