Cookie Crust Recipes

COOKIE CRUST

Cookie Crust image

Cookie crust is the sweetest tart-shell dough of all, and is flavored with vanilla.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes

Yield Makes two 9-inch tart shells

Number Of Ingredients 6

Ingredients

1 cup (2 sticks) unsalted butter, room temperature
1 cup sugar
1 1/2 tablespoons pure vanilla extract
4 large egg yolks
2 3/4 cups all-purpose flour
1/8 teaspoon salt

Steps:

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, 3 to 4 minutes. Add vanilla and egg yolks, one at a time, beating well after each addition. Add flour and salt; beat until just coming together but still crumbly.
Divide dough in half. Use immediately, or wrap each half in plastic wrap and refrigerate until ready to use.

BUTTER COOKIE CRUST

Butter Cookie Crust image

A rich buttery crust that's perfect for just about any sort of filling. It's perfect for cheesecakes. You may substitute chocolate cookie crumbs for a chocolate crust.

Provided by Nona

Categories Desserts Pies 100+ Pie Crust Recipes Crumb Crusts

Yield 8

Number Of Ingredients 4

Ingredients

1 ½ cups finely crumbled vanilla wafers
¼ cup white sugar
6 tablespoons butter, melted
½ teaspoon ground cinnamon

Steps:

Preheat oven to 375 degrees F (190 degrees C).
In a medium bowl combine the cookie crumbs, sugar, butter or margarine and cinnamon; mix until well blended. Press into a 9 inch pie plate.
Bake in the preheated oven for 7 minutes. Cool.

Nutrition Facts : Calories 260.5 calories, Carbohydrate 30.4 g, Cholesterol 22.9 mg, Fat 15.2 g, Fiber 0.8 g, Protein 1.5 g, SaturatedFat 7.1 g, Sodium 164.6 mg, Sugar 6.3 g

COOKIE CRUST DEEP-DISH APPLE PIE

Cookie Crust Deep-Dish Apple Pie image

One of my favorite make-and-take desserts, this deep-dish pie is based on an old Hungarian recipe that's popular in this part of Ohio. The easy cookie crust is the best part. -Diane Shipley, Mentor, Ohio

Provided by Taste of Home

Categories Desserts

Time 1h25m

Yield 15 servings.

Number Of Ingredients 16

Ingredients

1 cup butter, softened
1/2 cup sugar
1/2 teaspoon salt
3 large egg yolks
1 teaspoon vanilla extract
3 tablespoons sour cream
3 cups all-purpose flour
FILLING:
1 cup sugar
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
8 cups sliced peeled Granny Smith apples
2 tablespoons butter, cubed
TOPPING:
1 large egg white
1/4 cup finely chopped pecans

Steps:

Beat butter, sugar and salt until blended; beat in egg yolks and vanilla. Beat in sour cream. Gradually beat in flour. Divide dough in half. Shape each into a rectangle; wrap in plastic. Refrigerate until firm, about 1 hour., Preheat oven to 375°. On waxed paper, roll one half of dough into a 14x10-in. rectangle. Transfer to a greased 13x9-in. pan; press onto bottom and 1/2 in. up sides of pan. (Dough may crack; pinch together to patch.) , For filling, mix sugar, flour and cinnamon; toss with apples. Place in crust; dot with butter. On waxed paper, roll remaining dough into a 14x10-in. rectangle; place over filling. Pinch edges to seal., Whisk egg white until frothy; brush over top. Sprinkle with pecans. Cut slits in top crust. Bake on a lower oven rack until golden brown, 40-45 minutes. Cool on a wire rack.

Nutrition Facts : Calories 357 calories, Fat 17g fat (10g saturated fat), Cholesterol 74mg cholesterol, Sodium 196mg sodium, Carbohydrate 49g carbohydrate (26g sugars, Fiber 2g fiber), Protein 4g protein.

CHOCOLATE COOKIE CRUST

Chocolate Cookie Crust image

Provided by Allison Kave

Categories Bake Chill

Yield Makes one 9-inch (23-cm) pie crust

Number Of Ingredients 2

Ingredients

1 1/2 cups (175 g) finely ground chocolate cookie crumbs
5 to 8 tablespoons (70 to 115 g) unsalted butter, melted

Steps:

Preheat the oven to 350°F (175°C).
Crumble the cookies into the work bowl of a food processor and process until finely ground. Alternatively, you can put them in a bag and whack them with a rolling pin until finely crushed. Pour the butter into the crumbs and mix (hands are best for this) until the butter is fully incorporated and the texture is that of wet sand. Firmly press the crumbs against the sides of a 9-inch (23-cm) pie pan, then against the bottom of the pan (the underside of a measuring cup works well for smoothing the bottom crust). Chill the crust for at least 15 minutes to help prevent it from crumbling when serving.
Bake the crust for 10 minutes, or until fragrant. Remove it and allow it to cool before filling.

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