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Shortbread cookies work fabulously for cookie crumb pie crusts. Their buttery quality allows them to easily to bind together into a crust. Like graham crackers, they are a little plain-tasting, but again, that’s what you need sometimes to make your main dessert ingredient sing!
2 & 3/4 cups shortbread cookie crumbs
1 tablespoon sugar
6 tablespoons melted butter
9-inch pie pan
2 & 3/4 cups shortbread cookie crumbs
1 tablespoon sugar
6 tablespoons melted butter
9-inch pie pan
No-Bake Version:
Follow Steps 1 - 5 above.
Step 6: Bake in preheated 350-degree oven for 8 minutes. Let cool for at least 20 minutes before filling.
- Make crumbs from the cookies: In a food processor or in a sealed ziplock bag with a rolling pin. (I usually break them in half, before making into crumbs.)
- Melt the butter on the stovetop or microwave - don’t scorch it!
- Put in a mixing bowl and stir together: cookie crumbs, sugar, and melted butter.
- With clean hands, press the crumb crust into the pie pan - on the bottom and up the sides. Don’t be stingy with it!
- Chill for one hour or more before filling.
Follow Steps 1 - 5 above.
Step 6: Bake in preheated 350-degree oven for 8 minutes. Let cool for at least 20 minutes before filling.
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