Corn-Flake Crust
Combine 1 cup crushed corn flakes or crisp rice cereal or corn-flakes crumbs with 1/4 cup sugar and 1/3 cup melted butter. Press firmly in 9-inch pie plate. chill.

Crumb Crust

• Graham-Cracker
  Combine 1 1/2 cups (18 crackers) fine graham cracke crumbs* 1/4 cup sugar, and 1/2 cup melted butter or margarine. Mix well. Press firmly in unbuttered 9-inch pie plate. Bake in moderate oven (375 degrees) about 8 minutes or till edge is lightly browned. Cool.

  If you perfer an unbaked crust, chill crust till set about 45 minutes; then add filing.

  *for crumbs in a jiffy, buzz graham crackers in your blender for a few seconds. Or use packaged graham cracker crumbs.

• Vanilla Wafer
  Combine 1 1/4 cups fine vanilla or chocolate wafer crumbs (about 38 wafers) with 1/3 cup melted butter or margarine. Press firmly against bottom and sides of buttered 9-inch pie plate. Chill in refrigerator until set.

• Gingersnap
  Mix 1 1/2 cups fine singersnap crumbs (about 24 gingersnaps) and 1/4 cup soft butter until well mixed. Press into bottom and sides of buttered 9-inch pie plate. Bake in moderate oven (375 degree) about 8 minutes. Cool.

• Zwieback
  Combine 1 cup zweiback crumbs, 1/4 cup confectioners sugar and 2 Tablespoons melted butter or margarine. Press mixture in buttered 8-inch pie plate. Chill until set.