This easy-to-make vanilla wafer pie crust brings back childhood memories. With a hint of cinnamon and no hydrogenated oils, it’s the perfect base for fresh fruit pies or creamy cheesecakes.
Turn the vanilla wafer cookies into crumbs by processing them in a food processor or placing them in a resealable plastic bag and crushing with a rolling pin.
Mix the ground cinnamon into the crumbs.
Pour the crumb mixture into the center of an 8- or 9-inch pie pan.
Pour the melted nondairy butter over the crumbs and mix it into the crumbs using your fingers until well combined.
Press the mixture into the sides and bottom of the pan to form a crust.
Refrigerate the crust for 1 hour to stiffen.
Preheat the oven to 350°F (180°C, or gas mark 4).
Bake the crust for 10 minutes.
Once baked, allow it to cool before filling with your favorite pie filling.
Notes / Tips / Wine Advice:
Serving Tip:This crust is ideal for pairing with fresh fruit pies like the Piled High Strawberry Pie or a rich cream-based filling like Strawberry Rhubarb Frozen Cheesecake Pie.Wine Advice:A light, sweet wine like a Moscato or a fruity Rosé will complement the flavors of a fruit-filled pie on this crust.