Shreddies Pie Crust

Shreddies Pie Crust

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"This easy pie crust made with crushed Post Shreddies Cereal is ready to fill in 15 minutes."
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Ingredients

15 m servings 107 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 107 kcal
  • 5%
  • Fat:
  • 6.1 g
  • 9%
  • Carbs:
  • 13.1g
  • 4%
  • Protein:
  • 1.3 g
  • 3%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 135 mg
  • 5%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Ready In

  1. Crush Shreddies to yield 1-1/4 cups (300 mL) fine crumbs. Place in medium bowl and drizzle with butter; using fork, mix until combined.
  2. Press firmly into bottom and sides of 9-inch (23 cm) pie plate.
  3. Bake at 350 degrees F (180 degrees C) for 10 min. Cool.

Footnotes

  • Tips & Suggestions:
  • As an alternate to graham or chocolate wafer crumb crusts, try the Shreddies Pie Crust with your favourite cream pie filling, lemon meringue, or pumpkin pie recipe. For fillings that require baking, prebake the Shreddies crumb crust as directed above, cool. Add filling, and bake at 350 degrees F (180 degrees C) for a maximum of 45 min., or until filling is done.
  • To crush Shreddies, place in a resealable plastic freezer bag or empty cereal liner bag and crush by hand (or rolling pin). Crumbs should be fine, with a bit of texture, but not powdery.
  • Nutritional info:
  • Wt of 2-1/2 cups of Shreddies: 125 g
  • Wt of 1/4 cup butter: 57 g
  • Total wt of baked crust: 176 g
  • Total number of servings: 8, or 22 g/serving

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