Cut or mix all until a particles are fine. (Be sure that there are not large particles of butter or shortening.) Press the crumb mixture evenly and firmly over the bottom and sides of a 9 or 10-inch pie pan.
Flute edges (flour your fingers to prevent sticking) Bake at 425º
(if pre-baking for
creamed
or refrigerator pies) bake for 12-14 minutes. Otherwise bake as directed in the recipe you are using.