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Sugar Cookie Pie Crust

Sugar Cookie Pie Crust is a sweet, chewy alternative to any pie crust. The from-scratch sugar cookie dough comes together in just a few minutes with only a handful of ingredients.  This crust will take your favorite pie from good to AMAZING

Sugar Cookie Pie Crust- your new FAVORITE!
The one thing that can make or break the dessert, the base to every pie. . the crust.

Tell me I am not the only person guilty of scratching the yummy filling and leaving a crust on the plate? #guilty

When done 18, don't get me wrong, I LOVE a good, old fashioned pie crust. Some pies deserve an additional piece of vanilla and sweetness.

Recipe adapted from here
Sugar Cookie Pie Crust
  • 1/2 cup butter
  • 1/2 cup sugar
  • 1 egg whìte
  • 1 tsp vanìlla
  • 1 1/2 cups flour
  • 1 tsp bakìng powder
  1. Preheat oven to 350°.
  2. Cream the sugar and butter together for 3 minutes.
  3. Scrape sides of bowl and add egg white and vanilla. Combine thoroughly.
  4. Mix in flour and baking powder until completely blended. The texture should be like playdoh. If it's too wet flour. If it's too dry. 1 1/2 cups is always about perfect for me.
  5. Produce a ball with the dough and place at the middle of a large sheet of parchment paper.
  6. Roll the dough away from you, rotating the parchment paper a bit after ever roll until you've got a 1/4 inch thick ring.
  7. Place the lightly greased pie plate face down in the middle of the dough.
  8. Then slide a hand beneath the dough together with you opposite hand on the bottom of the pie plate.
  9. Slowly push the hand beneath the dough and flip everything right side up.
  10. Gently remove the parchment paper from the dough and gently maneuver and move the dough so it's flush with the plate. Be careful to remove any air bubbles.
  11. Cut the extra dough off with a butter knife.
  12. Crimp the edges together with your fingers.
  13. Bake at 350° for 12 minutes, or until the crust is no longer glossy.
  14. Cool completely before using unless the pie recipe says otherwise.

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