Bran Cereal Pie Crust Recipes

CEREAL PIE CRUST

Steps:

• Roll or grind the breakfast cereal. There should be 1 1/2 cups after crushing.
• Combine with the melted butter, sugar (if using), and cinnamon.
• An easy way to form the crust is after mixing to press another pie pan of the same diameter firmly into the dough. When the top pan is removed a crust of even thickness is underneath.
• Trim any excess that is forced to the top edge.
• Crumb crusts need not be baked before filling, but if used unbaked, must be first chilled thoroughly or the filling will immediately disintegrate the crust.
• If baked before filling, they require a 350 degree oven for about 10 minutes. It is best to cool the empty baked shell before filling.
• Fill a prebaked shell with chiffon fillings, bavarian creams, or gelatin whips topped with sweetened whipped cream, or with custard or fruit filling, which may be covered with a high meringue.

BRAN CEREAL PIE CRUST

Steps:

• Preheat oven to 400 degrees F.
• Combine the bran and flour together in a small mixing bowl.
• Add the margarine and cut in, until the mixture resenbles coarse oatmeal.
• Add the milk and stir until all ingredients are moistened.
• Do not over stir!
• Press the crumbly mixture evenly around the sides and bottom of a 9-inch pie pan.
• Prick the bottom and sides with a fork.
• Bake for 12 minutes or until very lightly browned.
• Bear in mind that this crust will be cooked again when you have filled it, although it does not need to be.
• Cool your crust before filling.

MILK AND HONEY PIE WITH CEREAL CRUST

Steps:

• Make the crust: Heat oven to 350 degrees with a rack in the middle position. Combine cornflakes, sugar and salt in a food processor and process until finely ground. (You should have about 1 1/2 cups). Add butter and pulse until the mixture looks like wet sand.
• Transfer cornflake mixture to a standard 9-inch pie plate. Using the bottom of a flat-bottomed measuring cup, press the mixture up the sides and into the bottom of the pie plate. Bake on the middle rack until dry and deeper golden brown, 25 to 30 minutes. (If the crust slumps or puffs while it bakes, gently press it back into place while still warm with the measuring cup and proceed.) Let cool completely.
• Make the filling: Whisk the egg yolks, egg, honey, sugar, cornstarch and salt in a medium saucepan. Whisk in milk and cream and place over medium-high heat. Cook, whisking continuously, until mixture thickens and starts to bubble, 4 to 7 minutes. Continue to cook, whisking continuously, for 1 minute more. Pour mixture into the cooled crust and spread in an even layer. Press plastic wrap directly onto the surface of the pudding and refrigerate until firm, at least 3 hours and up to overnight.
• To serve: Beat cream using an electric mixer until soft peaks form. Dollop cream on top of pie, top with plums and drizzle with honey if desired.

EASY BRAN PIE CRUST

Steps:

• 1. In medium mixing bowl, combine KELLOGG'S ALL-BRAN cereal and flour. Using pastry blender, cut in margarine until mixture resembles coarse crumbs. Add milk, stirring until entire mixture is moistened. Dough will seem slightly crumbly. With back of spoon, press mixture evenly and firmly in bottom and on side of 9-inch pie pan to form crust.2. Fill and bake pie as directed in individual recipe. Or for baked crust, prick bottom and sides with fork. 3. Bake at 400°F about 12 minutes or until lightly browned. Cool completely. Use for any refrigerated or frozen filling.