A Cookie Crust Recipe for Pies and Desserts

“Life is uncertain. Eat dessert first.”- Ernestine Ulmer

The family cook of yesteryears had the skill and expertise to make so many good foods for her family. Making a homemade pie or dessert crust is a lost art as so many of today’s cooks are turning to store bought pie crusts. Making pie crust is easy, inexpensive, and taste so much better than store-bought.

Since the holidays are right around the corner, I would like to share with you a simple cookie crust recipe that can be used for pies or as a crust for a dessert such as cream cheese cake. This charming and old fashioned recipe is simple to make.

Cookie Crust

2 cups of unbleached all-purpose flour

½ cup of sugar

½ cup of butter cut into pieces (The Texas Pioneer Woman: Easy Homemade Butter)

1 large egg

1 to 2 tablespoons of Amaretto liqueur, rum, or brandy (optional)

Sift the flour into a bowl. Add the sugar and cut the butter into the dry ingredients using a pastry blender or a fork. Add the rest of the wet ingredients and mix well.

Form into a ball, wrap with plastic wrap and chill for at least one hour.

Roll out dough.

Transfer to dough to pan and use fingertips to help dough fit the pan.

            Now all that is left to do is to fill the crust with something sweet and tasty, and bake until done.

There is nothing better than a homemade dessert served with a cup of hot coffee or a tall glass of cold fresh milk. Treat your family to something homemade fresh from your kitchen this weekend!





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