This is the pie crust we use for almost anything but chicken pot pie. The surprise ingredient is chex cereal. Either rice or corn is good. I like to use the chex cereal for crumbs for three reasons: it gives the crust a yummy taste, it is less expensive than buying GF cookies, and we almost always have some chex cereal around (I can't say the same thing for cookies). It is so simple to just pour some chex cereal in a blender and make crumbs with it. It also gives me something to do with the few tablespoons of left-over cereal crumbs in each box. The most common pie I make with it is pumpkin pie; I use the Libby's recipe but with fresh (or frozen) pumpkin from my co-op box and with 1/3 the sugar. I don't feel guilty with that pie since it is giving the kids some milk, eggs, and squash. Another pie we like is a yogurt custard pie; again, fairly healthy. For a real indulgence we make key lime pie. It is my kids' absolute favorite, but it is loaded with sugar. I use the Cook's Illustrated recipe. It is better than any store-bought pie.
Speaking of which, can someone tell me the etiquette for posting recipes from cookbooks online? I don't see it done very often, so I suspect it is not allowed.
Crumb Pie Crust
1 1/4 Cup chex cereal crumbs
5 Tablespoons butter, melted
Mix the cereal and butter. Press it into the bottom and sides of the pie pan. Bake for 10 minutes at 350 degrees. Allow it to cool before gently pouring in the pie filling.