I know it seems weird — cornflakes transformed into a pie crust — but I promise you it’s tasty.
My father, henceforth to be known as Rod (’cause that’s his name, silly), is allergic to wheat. As such, I am constantly searching for desserts that will work for him. I did a little research and found out that cornflakes are not, as I originally had thought, gluten-free as they are sweetened with barley malt. Though cornflakes will still work for Rod since he is not a full-blown celiac, please be careful if you are making this crust for a gluten-sensitive friend as it may trouble their system somthing fierce.
Though this crust is a great substitute for cookie crumb crusts, I suggest that you learn from my recipe testing and pulse your cornflakes in a food processor to create a fine crumb — don’t think you can crush the flakes fine enough with your hands. If your crumbs aren’t fine enough, the crust will just fall apart. It will still be tasty, it will just be kind of ugly and fally-apart-y.
Cornflake Crust (adapted from several vintage sources)
Makes one 9-inch crust
4 cups cornflakes (2 cups pre-crushed cornflakes)
⅓ cup unsalted butter, melted
¼ cup granulated sugar (optional)
Preheat the oven to 350˚F.
Place the cornflakes in the bowl of a food processor and pulse to crush the flakes to a fine crumb. Add the melted butter and if using, sugar, mix till thoroughly combined.
Press into pie plate and bake for 10 minutes. Allow to cool before using.