Well---here I am with a gazillion things to do and I am printing out recipes and gathering "tips" on what I should have done with that pie crust!
I have saved some of those tips and will share them here so others may not be stuck with an inedible pie crust :
Pie Crust – 9-inch pie plate – 10 to 15 minutes – push crust down to form shell soon after removing from oven.
To use it as a pie crust-pat the dough into a deep dish pie pan and bake at 350 degrees for about 20 minutes. Then top with your favorite cold pie filling (ex. for a peanut butter pie) and refrigerate. (I used a regular size pie plate)
Many cookie doughs make fine pie crust—and you don’t have to roll them out. Simply buy a log of chocolate chip or sugar cookie dough, cut into 1/4-inch slices and press the dough into the pan. Make a raised and fluted edge, if desired. Work quickly and use a light touch so as not to overwork the dough and create a tough crust. Prick the dough and refrigerate it for at least 30 minutes before baking as a blind crust (see below).
Cookie Pie Crust
1/2 cup butter, softened
1/4 cup sugar
2 Tbsp. brown sugar
1-1/4 cups flour
1/4 tsp. baking powder
1/8 tsp. salt
Preheat oven to 400 degrees F. In medium bowl, combine butter, sugar, and brown sugar. Beat well until mixture is smooth. Then add flour, baking powder and salt and mix until a dough forms.
Lightly grease a 9" pie pan with unsalted butter. Divide dough into pieces and place in pan. Press dough against bottom and up sides of pie pan; form a 1/2" lip and flute with your fingers.
Bake at 400 degrees F for 8-10 minutes, checking frequently, until pie crust is light golden brown. Cool completely on wire rack, then fill with ice cream and toppings. Or you can prepare a 6 serving size package of instant pudding and fold in a 12 oz. container of frozen whipped topping that has been thawed. Put that in the pie crust and chill or freeze until serving time.
Also for those that like these:.....CRUMB CRUSTS
• Pie pans for graham cracker and cookie-crumb crusts need to be well greased.
• If you like the ease of graham cracker or cookie crusts, but think they’re too sweet, substitute 1/2 cup of the crumbs with Ritz or saltine cracker crumbs; omit salt from the crust recipe.
• You can use Oreo or other cream-filled cookies—including the filling—to make a great pie crust that doesn’t require extra sugar. Just combine 1 1/2 cups Oreo cookie crumbs (about 22 cookies) with 3 tablespoons melted butter and press into the pan as usual.
• Crumbs must be firmly packed into a pie pan for the crust to hold together. Use the back of a dinner tablespoon or a rubber spatula to do this. Or wrap your hand in a piece of plastic wrap or in a small plastic bag and press the crumbs into place. Or spread the crumbs in place, then press them down with another pie plate (but then you have to wash the second pie plate).
• Prebaking a crumb crust for 10 minutes at 350F will help keep it crisp. Completely cool a prebaked crumb crust before filling.
• A pie crust made with cookie or graham cracker crumbs will sometimes stick to the pan when the pie is chilled. A quick remedy is to soak a dishtowel in very hot water, wring it out and wrap it around the base of the pie plate for 5 minutes. The heat will soften the butter in the crust, thereby loosening it for easy removal.
Happy Eating!
hugs,
Annie
