Buttered Toast Press-In Pie Crust

Recipe by Martin Philip
Not Yet Reviewed

Give breadcrumbs another life with this pie crust that tastes like a slice of buttered toast! This press-in pie crust makes use of any bread you have around: white sandwich bread, sourdough, pumpernickel — even croissants! Get creative by pairing your bread with complementary fillings (see our suggestions in the “tips,” below). Just remember: The more flavorful your bread, the more flavorful your pie crust.  

Prep
15 mins
Bake
1 hr 10 mins to 1 hr 12 mins
Total
1 hr 40 mins
Yield
one 9" or 10" pie crust or one 9" or 9 1/2" tart crust
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Buttered Toast Press-In Pie Crust - select to zoom
Buttered Toast Press-In Pie Crust - select to zoom
Buttered Toast Press-In Pie Crust - select to zoom
Buttered Toast Press-In Pie Crust

Instructions

  1. Preheat the oven to 250°F with a rack in the center. Line a baking sheet with parchment. 

  2. Arrange the cubed bread in a single layer on the lined baking sheet.  

  3. Bake the bread cubes for 1 hour, or until bone dry and crisp.  

  4. Cool the bread cubes on the baking sheet for about 5 minutes, then transfer to a food processor. 

  5. Grind the bread cubes to the consistency of coarse sand, processing in batches, if necessary. Measure out 1 1/4 cups breadcrumbs (130g to 140g, depending on the type of bread). 

  6. Increase the oven temperature to 350°F. 

  7. In a medium bowl, combine the crumbs, butter, sugar, and salt, stirring until homogenous and evenly moist. Your hands are the best tool here. 

  8. Transfer the crust mixture to a 9" or 10" pie pan or a 9" or 9 1/2" round tart pan. (If using a tart pan with a removable bottom, place it on a baking sheet first.)  

  9. Using a metal measuring cup or flat-bottomed drinking glass, compress the crust, pressing firmly to form an evenly distributed crust roughly 1/4" thick. Pack the sides first to ensure even distribution and prevent the bottom from being too thick.  

  10. Bake the press-in pie crust for 10 to 12 minutes, or until the crust is a shade darker than it was before baking. (Baked crust color will vary depending on the type of bread that's used.) 

  11. Fill the crust as desired and bake as directed in your recipe. See “tips,” below for filling suggestions. 

Tips from our Bakers

  • Looking for filling ideas? Pair a sourdough crust with our No-Bake Vegan Chocolate Pie; milk bread crust with a Classic Lemon Meringue Pie; chocolate milk bread crust with Banana Cream Pie; or cinnamon bread crust with Vanilla Chess Pie. 

  • Want to use this crust for a savory pie? Reduce the brown sugar to 1 tablespoon and prepare as otherwise directed.  

  • To make a quiche with a buttered toast crust: Prepare the crust using the savory tip (above). After baking the crust, keep the oven at 350°F. Whisk to combine 3 large eggs with 1 1/2 cups (340g) buttermilk or milk. Scatter 3/4 cup cooked vegetables and/or meat and 1 cup (113g) grated Gruyère or mozzarella cheese evenly inside the prepared crust. Carefully pour the egg mixture into the crust and return the quiche to the oven to bake for 30 to 40 minutes, or until the filling is set and light golden brown in spots. 

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