A friend of mine told me she had this amazing apple pie with a sugar cookie pie crust. Well, that was years ago and I sort of forgot about it until recently.
As it turns out, sugar cookie pie crust is a really good idea.
One thing I noticed is that this pie crust comes out of the pan easily if it's room temperature or warm but once you refrigerate it, it's difficult at best. The taste is sweet and yummy. You might want to use this one with a not so sweet pie filling or else you'll have a super sweet pie.
I'm really glad I tried this. It's original intent is for a tart, which I might try next.
Sugar Cookie Pie Crust
Recipe from Baking Bites
- 1/3 cup granulated sugar
- 1/2 cup butter, softened
- 1 1/4 cups all-purpose flour
- 1/4 tsp salt
- 2 Tbsp milk
- 1 tsp vanilla extract
- Preheat the oven to 400º
- In a large bowl, or your stand mixer, combine the butter and sugar. Mix until light and fluffy.
- Add the flour and salt and mix, then add the milk and vanilla extract. Mix until it is moist and crumbly.
- The mixture should crumble but still be moist enough to hold together when you make it into a ball.
- Press the dough into the pie or tart plate (9 or 10 inch). Make sure the bottom is even.
- For a no-bake filling: Bake for 25-30 minutes, until light golden brown. Let cool.
- For a filling that needs to be baked: Bake for 15-20 minutes before filling. Let cool and then fill and bake as the recipe instructs.