Vanilla Wafer Crust
This quick and simple Vanilla Wafer Crust is a versatile choice for pies and tarts, both baked and no bake. But it is especially convenient when you don’t want to turn on the oven on hot summer days.
Servings: 1 pie crust
Equipment
Ingredients
- 4 cups vanilla wafers 230 g
- ⅛ teaspoon kosher salt
- 3 oz unsalted butter melted, 85 g
Instructions
Using a food processor
- Ground vanilla wafers along with the salt in a food processor until fine crumbs form.4 cups vanilla wafers, ⅛ teaspoon kosher salt
- Melt the butter in the microwave for about 30 - 45 seconds, stir with a fork to dissolve any remaining solid butter. Drizzle melted butter over the cookie crumbs while the food processor is running, then process for an additional 10 - 20 seconds until the mixture is the texture of wet sand.3 oz unsalted butter
Make it by hand
- Put the wafers into a ziploc bag, break them up with a rolling pin and pound them into fine crumbs.4 cups vanilla wafers
- Transfer crumbs to a medium mixing bowl and stir in the salt. Drizzle melted butter over it and mix it with a fork until the mixture resembles wet sand.⅛ teaspoon kosher salt, 3 oz unsalted butter
Form the pie crust
- Turn the mixture out into a tart pan or pie dish and press into the bottom and sides of the pan to form a crust.
- For a no-bake recipe, wrap well and freeze (or refrigerate) until ready to use.
- For a baked recipe or simply for a crunchier crust, blind bake or par-bake the crust at 375°F for 10 minutes.
Notes
- Fine crumbs are a must: Whether you’re processing the vanilla wafers with a food processor or blender, or by hand, make sure to process them into fine crumbs, larger pieces will not hold together as well.
- Press firmly to form the crust: It helps to use something with a flat bottom like a measuring cup to press the crust into an even layer.
- Yield: This recipe will be enough to fill a 9” pie plate, an 8” or 9” springform pan for cheesecake, an 8” square baking pan or an 8” tart pan to make a thicker crust.
- No need to grease the pie pan.
- Storage: Unbaked crust will last in the refrigerator for up to 3 days and in the freezer for 3 to 6 months. Baked crust can be stored at room temperature for up to 3 days, in the refrigerator for up to a week, and in the freezer for 3 to 6 months.
Nutrition
Serving: 316g | Calories: 1624kcal
