Cool completely, then use a small offset spatula to unmold the shells before filling. Chill the pan in the refrigerator for 15 to 20 minutes, before baking at 350☏ / 175☌ for 10 to 12 minutes. Press each portion with your fingers to be flush against the base and up the sides, taking care to press evenly all the way around. Crumble or spoon 15 g / 1 tablespoon of the prepared crust mixture into each of the cavities. Mini (Two-Bite) Crumb Crusts: Grease the cavities of a mini muffin pan with nonstick spray. Step 4ĭo Ahead: This crust is best used the day it’s made but can be parbaked or blind-baked up to 1 day ahead and stored at room temperature.
To blind-bake the crust, bake for 15 to 17 minutes, until it is deeply golden brown and/or smells toasty. To parbake the crust, bake (no docking or pie weights required) for 10 to 12 minutes, until it begins to lightly brown at the edges (or, for darker crumbs, smells lightly toasty). Preheat the oven to 350☏ / 175☌ (don’t use a Baking Steel/stone when baking a crumb crust). Sometimes I use the bottom of a small dry measuring cup to help press the crust in evenly this is especially helpful in the corners of the pan. Press the crust evenly into the bottom and up the sides of an ungreased 9-inch / 23-cm pie plate: First make an even layer in the bottom of the pan, then press the rest of the crumbs up the sides. The crust should easily hold together in clumps when you press it together between your fingers (if it doesn’t, add a little more melted butter, 14 g / 1 tablespoon at a time, until it does). Stir in the melted butter and mix to combine. In a medium bowl, stir the crumbs, sugar, if using, and salt together to combine.
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