Combine all ingredients in a medium bowl and mix well. Firmly press crumb mixture evenly into 9" pie plate.
For unbaked, refrigerator pies, chill crust for several hours before filling.
For baked pies, bake at 350 degrees for about 8 minutes.
“This is a long process so I like to get the large box of beets from the farmer's market in downtown Dallas. That makes 11 qts. with onions. This recipe for brine mixture only covers 4 qts. at a time, so you need to start with a ½ gallon of cider vinegar and make sure you have plenty of cinnamon, allspice and ground cloves”