Cookie Pie Crust Food

BUTTER COOKIE CRUST

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a medium bowl combine the cookie crumbs, sugar, butter or margarine and cinnamon; mix until well blended. Press into a 9 inch pie plate.
• Bake in the preheated oven for 7 minutes. Cool.

COOKIE CRUST

Steps:

• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, 3 to 4 minutes. Add vanilla and egg yolks, one at a time, beating well after each addition. Add flour and salt; beat until just coming together but still crumbly.
• Divide dough in half. Use immediately, or wrap each half in plastic wrap and refrigerate until ready to use.

CHOCOLATE CHIP COOKIE PIE CRUST

Steps:

• Put the cookies in a food processor and pulse until finely ground; transfer to a bowl. Add the brown sugar and cinnamon and mix to combine. Pour in the melted butter and stir until the cookies are evenly coated with the butter.
• Press the mixture into a 9-inch pie plate to form a pie crust, making sure that all surfaces are even. If you're making a no-bake pie, bake the crust before adding the filling: Bake at 375 degrees F until the crust is dry, about 10 minutes; the time will vary depending on how crispy the cookies are. If the pie you are preparing is baked, do not pre-cook the crust. Add the filling and cook the pie according to the recipe instructions.

GINGERSNAP COOKIE CRUMB PIE CRUST

Steps:

• Preheat the oven to 375 degrees.
• Pulverize the ginger snap cookies in a food processor if you have one, if not, you can crush them with a rolling pin.
• Combine the first three ingredients and mix well.
• Using your fingers, press the mixture into the bottom and up the sides of a 9 inch pie pan.
• To smooth and pack the crust, place another 9-inch pie pan down into the crust (as if you are stacking the pans) and press firmly.
• Brush the crust with egg white. (optional).
• Bake about 10 minutes at 375° or less. Watch closely as you do NOT want to overcook this crust.
• Remove from the oven and cool before filling.
• Goes great with my Super Easy Pumpkin Spice Dip recipe, or any pumpkin, sweet potato, or key lime pie that does not require baking.

COOKIE PIE CRUST

Steps:

• Combine flour, sugar, peel and salt in a bowl.
• Cut in butter.
• Stir in egg yolk and vanilla; mix till blended.
• Press evenly into pie pan.
• Bake at 400 degrees F about 10 minutes, or until golden brown.
• Cool before filling.

SHORTBREAD COOKIE PIE CRUST

Steps:

• In a mixing bowl or food processor, beat the butter until fluffy, and add in the sugar.
• Then, add in the flour and lightly mix with the paddle attachment or your hands. Add in the vanilla extract and baking powder and mix until the mixture is crumbly.
• Roll the dough or press it into a pie dish, up the sides and make a nice crust, and bake in a preheated 350 degree oven for 10 minutes.
• Let the crust cool before adding the filling.
• Proceed with the pie filling instructions for whatever pie you're making.

PIE CRUST COOKIES

Steps:

• Preheat oven to 350 degrees. Line a sheet pan with parchment paper. In a small bowl, whisk together sugar and cinnamon.
• Lightly flour your surface then roll out whatever amount of pie crust you have to 1/8-1/4 inch thick. Use similar sized cookie cutters to cut dough into desired shape.
• Place the cookies onto the sheet pan. Brush with butter then sprinkle with sugar and cinnamon mixture. Repeat with any remaining scraps.
• Bake for 8-10 minutes or until golden on the edges.

EASY OREO COOKIE CRUST RECIPE

Steps:

• Add the Oreos to a food processor or blender and grind into fine crumbs. You do not need to remove the filling from the Oreos.
• 2. Add the Oreo crumbs to a bowl and combined with the melted butter.
• 3. Pour the mixture into your pie pan or springform pan (I like to grease mine to ensure no sticking) and press into an even layer on the bottom and up the sides.
• 4. For a no bake crust (pie or cheesecake), you can refrigerate it for 30 minutes before adding your filling. If you are going to bake it, bake at 350 degrees for 8-10 minutes.

EASY PECAN PIE CRUST COOKIES

Steps:

• Preheat the oven to 400°F degrees and line a baking sheet with parchment paper, set aside.
• In a small bowl whisk together the granulated sugar and cinnamon.
• Chop pecans (if using) and set aside.
• Melt butter in a small microwavable bowl at 50 percent power until melted.
• Place pie crust dough on a lightly floured surface and gently roll the dough with a rolling pin in the the shape of a rectangle. Trim edges with a sharp knife as needed.
• Brush melted butter on the surface of the pie crust with a pastry brush.
• Sprinkle the cinnamon sugar mix over the pie crust. Top with pecans (if using).
• Seal the cookie dough with a little butter and pinch the edges to seal the seam.
• Starting with the short end roll the pie crust dough into a log. Slice into 12 pieces.
• Place on the prepared baking sheet and bake for 9-12 minutes or until the cookies are light golden brown.
• Cool on a baking rack and sprinkle with confectioners's sugar.

SPICED COOKIE PIE CRUST

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine crushed gingersnaps, melted butter, and sugar in a bowl. Mix with a pastry cutter or fork until well combined. Press into a 9-inch pie plate.
• Bake in the preheated oven for 8 to 10 minutes. Remove from the oven and use as directed in your recipe.

CHOCOLATE COOKIE CRUST

Steps:

• Preheat the oven to 350°F (175°C).
• Crumble the cookies into the work bowl of a food processor and process until finely ground. Alternatively, you can put them in a bag and whack them with a rolling pin until finely crushed. Pour the butter into the crumbs and mix (hands are best for this) until the butter is fully incorporated and the texture is that of wet sand. Firmly press the crumbs against the sides of a 9-inch (23-cm) pie pan, then against the bottom of the pan (the underside of a measuring cup works well for smoothing the bottom crust). Chill the crust for at least 15 minutes to help prevent it from crumbling when serving.
• Bake the crust for 10 minutes, or until fragrant. Remove it and allow it to cool before filling.