Basic Crumb Crust Pastry

Basic Crumb Crust Pastry

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Crumb crust is used for the base of cheesecakes, chilled tarts, ice-cream tarts and chilled chiffon mixtures.
Servings: 4
Calories: 339


  • 6 oz biscuit crumbs ie. digestive
  • 1/3 cup butter or margarine melted
  • 2 tbsp sugar or to taste


  • Place the biscuits in the bowl of a food processor fitted with the metal blade and process for 20 - 30 seconds until fine crumbs form. Alternatively, place them in a heavy-duty freezer bag and press into fine crumbs with a rolling pin.
  • Pour the breadcrumbs into a bowl and stir in the melted butter or margarine and sugar.
  • Pour into a flan tin and press crumbs on to the bottom and up the side of the flan tin or pie plate.
  • Chill, uncovered, for at least 20 minutes in the refrigerator.
  • Preheat the oven to 375°F (190°C) gas mark 5.
  • Bake the crust for 6 - 8 minutes until set.
  • Remove to a wire rack to cool. It must be completely cool before filling.
Calories: 339 kcal
Carbohydrates: 39 g
Protein: 3 g
Fat: 20g
Saturated Fat: 10 g
Trans Fat: 1 g
Cholesterol: 41 mg
Sodium: 338 mg
Potassium: 62 mg
Fiber: 1 g
Sugar: 19 g
Vitamin A: 474 IU
Calcium: 15 mg
Iron: 2 mg
Dishes Pastries
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