Cookie Crumb Crust
- Gluten-free nonstick cooking spray
- 1½ cups finely ground gluten-free cookie crumbs measure the crumbs, not the whole cookies
- 4 tablespoons butter or dairy-free butter substitute melted
Preheat the oven to 350ºF. Spray a 9-inch pie pan with cooking spray.
In a mixing bowl, combine the cookie crumbs with the melted butter, stirring until fully combined. Dump the mixture into the prepared pie pan. Firmly and evenly press the mixture into the bottom and up the sides of the pie pan.
Bake for 8-10 minutes or until warm, fragrant, and lightly toasted. Let cool before filling.
To pre-bake (or blind bake) a pie crust: Sometimes a recipe will call for a pre-baked or blind baked pie crust. If that’s the case, freeze the pie crust in the pie plate for at least 30 minutes. Preheat the oven to 350ºF. Place a piece of parchment paper (or foil) in the bottom and up the sides of the pie crust. Fill with dried beans, dry rice, or pie weights. Bake the crust for 20 minutes. Remove the weights and paper, poke a few holes in the bottom of the crust using a fork, and return to the oven for 10 minutes or until golden brown. Let pie crust cool completely before filling.
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