Homemade Pie Crusts with Variations

Gingersnap Crust:
1 ½ cups crushed gingersnaps
6 Tablespoons melted margarine

Mix together thoroughly. Press into 9-inch pie plate. Chill.

Crunchy Crust:
¾ cup all-purpose flour
½ cup quick oatmeal
½ cup chopped nuts
2 Tablespoons granulated sugar
¼ teaspoon salt
½ cup melted butter

Mix thoroughly. Press into 9-inch pie plate. Bake at 375 degrees for about 12 minutes. Cool

Cornflake crumb crust:
1 1/3 cups cornflakes crumbs (takes about 3 cups cornflakes)
2 Tablespoons granulated sugar
¼ up melted margarine

Mix together thoroughly. Press into 9-inch pie plate. May use as is or bake at 375 degrees for 5 to 7 minutes. Will hold up slightly better and has crisper taste when baked.

Cocoa Crumb Crust:
1 ½ cups vanilla wafer crumbs
¼ cup cocoa powder
1/3 cup confectioners sugar
6 Tablespoons melted margarine

Mix together thoroughly and press into 9-inch pie plate.
Bake at 350 degrees for 8 minutes. Cool.