Recipe courtesy of Paula Haney

The Hoosier Mama Crumb Shell

Getting reviews...
  • Level: Easy
  • Total: 30 min
  • Active: 20 min
  • Yield: One 9-inch pie shell
Share This Recipe



  1. In a medium bowl, combine the dry ingredients (graham cracker crumbs and sugar).
  2. Pour in the melted butter.
  3. Rub the butter into the crumbs with your fingers, until the mixture holds together when a small amount is squeezed in the palm of your hand.
  4. Pre-heat oven at 350 degrees F.
  5. Lightly brush a 9-inch (22.5-cm) pie tin with melted butter.
  6. Place the crumb mixture in the pie tin and press it firmly into an even layer across the bottom and up the side of the pie tin.
  7. Place a second 9-inch (22.5-cm) disposable aluminum pie tin directly on top of the crumb mixture. Press firmly on the bottom of the pie tin, working your way out from the center so that you smooth the crumbs from the center of the pie tin toward the side.
  8. Work your way around the tin, starting where the bottom of the tin meets the side and working your way up. Some of the crumb mixture will be pushed up over the edge of the first tin. Press it back down around the top of the disposable pie tin. This will form a rim.
  9. Remove the second pie tin and fill in any bare or thin spots. Use the second pie tin to tamp down your patches.
  10. Place the finished shell on a baking sheet and bake for 6 minutes. Do not overbake. Allow the shell to cool slightly before filling.
  11. The unbaked pie shell can be stored in the freezer, tightly wrapped, for up to 2 weeks, or in the refrigerator for up to 3 days. The baked shell can be stored at room temperature for up to 2 days¿do not refrigerate. We've found that crumb shells freeze

Cook’s Note

You can also use homemade or store-bought gingersnaps to make this shell. If you are using homemade, be sure to let them dry out a bit before grinding them into crumbs.

Fudge Factor

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …