Sprinkle Cookie Pie Crust
If you’ve had a slice of Milk Bar Pie, you may have noticed that the base is not a typical flaky pie dough. Nothing against the classic butter-flour combo, I just think we can bring more flavor to the pie table.
While cookie crumb crusts (ah, have you been paying attention!?) or crumb crusts have long been my pie base move, I like to keep an open pastry mind.
So what would WOW me at the base of, say, a strawberry ice cream pie (see this page)? A creamy dreamy vanilla cookie pie crust basically one large cookie!
This is a parbaked crust and is best used for no-bake fillings. Most anything cream-based would be killer.
©Pixabay
How To Make Sprinkle Cookie Pie Crust
Ingredients:
- 226g unsalted butter 2 sticks (16 T)
- 250g sugar 1¼ cups
- 1 large egg
- 28g clear vanilla extract 2 T + 1 tsp
- 340g flour 2½ cups + more for dusting
- 8g kosher salt 2 tsp
- 2g baking powder ½ tsp
- 1g baking soda ¼ tsp
- 50g rainbow sprinkles ⅓ cup
Instructions:
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium speed for 2 to 3 minutes until combined. Scrape down the sides of the bowl with a spatula.
Add the egg and vanilla and beat until smooth, about 1 minute.
Add the flour, salt, baking powder, and baking soda and paddle on low just until the dough comes together, no longer than 1 minute. Scrape down the sides of the bowl with a spatula.
Turn the dough out onto a work surface, lightly dusted with flour, divide into 2 equal pieces, and flatten into 2 evenly shaped pancakes. Roll each dough pancake out between two sheets of parchment paper to a rough 12-inch round circle, ½- inch thick. (Using parchment here is a real sanity saver, so don’t skip it!) If you only plan to make one pie shell now, do not roll out the second pancake. Rather, double-wrap it in plastic and freeze it. Thaw before using.
Peel back the top parchment paper layer, scatter half of the sprinkles over one round, place the top parchment paper back down, and press the sprinkles gently into the dough with a light roll of the rolling pin. Slide the parchment paper patty onto a half sheet pan and refrigerate for 30 minutes. Repeat with the second dough pancake.
Heat the oven to 350°F and grease two 9-inch pie tins.
Remove the rolled dough from the fridge and allow to warm at room temperature 2 or 3 minutes until pliable, but still cold.
Peel back both pieces of parchment paper and transfer the dough, sprinkle-side up, to cover the pie tins. Use your fingers to press down the side and into the edges of the pan, ensuring the bottom is evenly covered in dough. If any tears or rips occur, tear off little pieces from the edge of the dough to patch as necessary. It will not be noticeable after baking!
Trim around the edge of the dough (scraps = snacks!), leaving 1 inch of overhang. Use the tips of your fingers to roll the overhang edge under and pinch so it rests on the lip of the pie tin. Use your thumb to crimp the crust edge or dip the tines of a fork in flour and press firmly all the way around. Freeze for 20 minutes to firm up. If making 2 pie shells, repeat with the second piece of dough.
Use 1 or 2 large pieces of foil to mold inside and over the crimped edge of the firm pie shell. Place onto a half-sheet pan and fill the cavity with baking beans or rice. (Pie weights are too heavy for this!)
Blind bake the shell at 350°F until it begins to turn opaque, 15 to 20 minutes. Carefully lift and remove the foil and finish baking until lightly golden throughout, for 5 to 7 more minutes.
Cool completely on a rack before filling.
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