Wednesday, May 14, 2014

What's up Wednesday--cookie pie crust

So normal pie crusts, I don't do very well.  This pie crust, I personally admit, I rock at because it is so easy.  I love easy.  This is a pre-baked pie crust for all your cream pie types.  It won't work for pies you have to cook in the oven like most fruit pies or pumpkin.  It is slightly sweet, almost like a sugar cookie crust for your pies.  Our favorite that I make with these is banana cream and coconut cream.  to.die.for.  The hardest part about this is being sure to get it as far up the pie pan as you can because it tends to slip down when you cook it--but if it does, that is okay.  This pie plate below had an edge that I put the dough over and that seemed to help it not shrink or slip down.  Even if it does shrink or slip down, you are covering it up with some yummy cream filling, and it will still taste good.  Enjoy!

Cookie Pie Crust (makes 1 9" pie, double for 2)
Preheat oven to 350

In a mixing bowl of an electric mixer (a kitchenaid) add
1 cup flour
1 stick (1/2 cup) butter
3 1/2 Tab powdered sugar

Mix until it comes together unto a ball like below.

Put into a pie pan

Use your fingers and the palm of your and to mold the crust into the pie pan.  Be sure and put crust up as high on the pie plate and over the edges as possible because it likes to puff in the middle and shrink down on the sides.

Bake 350 for 10 and be careful not to burn.  

Let cool completely and then fill with whatever yummy cream pie you want.  Super easy.  No rolling out or kneading.  It turns out great every time.  Enjoy!

1 comment:

  1. Thank you! Pie crusts are definitely hard. I love having a few trusted ones on file...