A cookie crumb crust is as easy to make as cookie dough. No, really — just mix the ingredients, then press into your pie plate. You can make a double batch and use half as crumble or streusel over the pie filling in lieu of a traditional top crust.
The dough can be tightly wrapped and refrigerated for up to 2 days; bring to room temperature before using. To freeze, wrap the dough in a layer of plastic wrap, then a layer of aluminum foil, and freeze for up to 3 months; defrost to room temperature before using.
The dough needs to be refrigerated for at least 30 minutes and up to overnight before use.
Adapted from "The Book on Pie" by Erin Jeanne McDowell (Rux Martin/Houghton Mifflin Harcourt, 2020).
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Ingredients
measuring cupServings: 8 (makes one 9-inch crust)
Directions
Step 1
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-low speed until smooth, 2 to 3 minutes.
Step 2
Raise the mixer speed to medium, add the egg yolk and vanilla, if using, and mix to combine. Stop the mixer and scrape the bowl down thoroughly. Add the flour and salt and mix on low speed until fully incorporated, 45 seconds to 1 minute. Add the water and mix just until the dough is smooth, 1 minute more.
Step 3
Turn out the dough and use your fingers to press it into a 9-inch pie plate, working up the sides. Wrap in plastic wrap and refrigerate for at least 30 minutes and up to overnight. (For the most pristine look, dock the crust all over with a fork, though feel free to skip this step entirely, as the crust will bake up nicely without docking.)
Step 4
The crust can now be filled and baked, or par-/blind-baked for filling later. When ready to bake, position a rack in the center of the oven and preheat to 350 degrees.
Step 5
To use with fruit filling(s): Pour the cooled fruit filling into the unbaked, assembled pie crust and bake for about 35 minutes, or until the filling appears a bit matte on the surface. If needed, cover the crust edges with foil to prevent over-browning.
Step 6
To use with pudding filling(s): Blind-bake the crust before filling, for 20 to 22 minutes, or until evenly golden brown. Cool completely on a wire rack before adding the filling.
Step 7
Variations: Oatmeal Press-In Cookie Crust: Replace the granulated sugar with 1/4 cup (53 grams) of light brown sugar. Replace 1/4 cup (31 grams) of the flour with 3/4 cup (74 grams) of rolled oats.
Step 8
Spiced Press-In Cookie Crust: Add 1 to 3 teaspoons of ground spices — either one or a combination, such as cinnamon, turmeric or a mixture of equal parts cinnamon, ginger and clove.
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Nutritional Facts
Per serving
Calories
230
Fat
12 g
Saturated Fat
7 g
Carbohydrates
27 g
Sodium
149 mg
Cholesterol
53 mg
Protein
3 g
Fiber
1 g
Sugar
6 g
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
Adapted from "The Book on Pie" by Erin Jeanne McDowell (Rux Martin/Houghton Mifflin Harcourt, 2020).
Tested by G. Daniela Galarza.
Published November 17, 2020
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