Best Bran Cereal Pie Crust Recipes

FIBER ONE PIE CRUST

Steps:

• Preheat oven to 350°F.
• Crush the Fiber One cereal in a sealed bag or process in a food processor until a crumb consistency.
• Melt butter and combine all ingredients.
• Mix thoroughly.
• Press mixture firmly into a 9" pie dish or springform pan.
• Bake for 8-10 minutes. Do not brown.
• Remove and let cool.

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.

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.

1-1/2 INGREDIENT FIBER CRUST

Steps:

• Crush cereal to a powder in a ziploc.
• Add any sweetener or spice (s) to taste here and shake together.
• Dump evenly into a 9" springform or pie plate.
• Fill a pouring cup with some water and moisten fingers.
• Drizzle A LITTLE water at a time just to moisten the crumbs.
• Spread and press crust evenly.
• Use as stated in recipe either baking before or simply pouring filling in, then baking or refrigerating Enjoy!

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.

FABULOUS FIBER PIE CRUST

Steps:

• 1. preheat oven to 375 degrees. Spray 9 or ten inch pie tin with pam
• 2. Into blender or food processor add dry cereal and Splenda. Blend approximately 20 seconds until about half is ground up. It's okay if you still see about half twigs. Put into a bowl. Stir in melted butter until combined.
• 3. Press mixture into prepared pie tin and bake 7 minutes. Cool and fill with filling of your choice. Sugar free pudding recipes are great.

CREAMY DARK CHOCOLATE PIE

Steps:

• Heat oven to 350°F. Place cereal in resealable food-storage plastic bag; seal bag and finely crush with rolling pin or meat mallet until it resembles graham cracker crumbs (or finely crush in food processor).
• In medium bowl, mix crust ingredients until blended. Press crust mixture evenly and firmly in bottom and up sides of 9-inch glass pie plate.
• Bake 10 to 12 minutes or until firm. Cool completely, about 1 hour.
• Meanwhile, in 2-quart saucepan, cook milk and pudding mix over medium heat 5 to 8 minutes or until mixture comes to a full boil, stirring constantly. Remove from heat. Add chips; stir until chips are melted and smooth. Pour into medium bowl; cover surface of pudding with plastic wrap. Refrigerate about 2 hours or until cold.
• Spoon and spread pudding evenly into crust. Refrigerate at least 4 hours until set. Top each serving with whipped topping and chocolate curl.