Buttered Toast Press-In Pie Crust

Preheat the oven to 250°F with a rack in the center. Line a baking sheet with parchment. 

Arrange the cubed bread in a single layer on the lined baking sheet.  

Bake the bread cubes for 1 hour, or until bone dry and crisp.  

Cool the bread cubes on the baking sheet for about 5 minutes, then transfer to a food processor. 

Grind the bread cubes to the consistency of coarse sand, processing in batches, if necessary. Measure out 1 1/4 cups breadcrumbs (130g to 140g, depending on the type of bread). 

Increase the oven temperature to 350°F. 

In a medium bowl, combine the crumbs, butter, sugar, and salt, stirring until homogenous and evenly moist. Your hands are the best tool here. 

Transfer the crust mixture to a 9" or 10" pie pan or a 9" or 9 1/2" round tart pan. (If using a tart pan with a removable bottom, place it on a baking sheet first.)  

Using a metal measuring cup or flat-bottomed drinking glass, compress the crust, pressing firmly to form an evenly distributed crust roughly 1/4" thick. Pack the sides first to ensure even distribution and prevent the bottom from being too thick.  

Bake the press-in pie crust for 10 to 12 minutes, or until the crust is a shade darker than it was before baking. (Baked crust color will vary depending on the type of bread that's used.) 

Fill the crust as desired and bake as directed in your recipe. See “tips,” below for filling suggestions.