This is fun. I’ve never been a big fan of pie crust. My mom used to try to get me to eat it by calling it the “cookie part” when I would scoop out all the delicious gooey inside of the pie and leaving the dry, crumbly, salty part on the plate. I mean, let’s be honest. Pie crust is penance. Okay, if you take your time and make a perfectly flaky, slightly sweet butter crust, you’ve got my attention. But that’s not how pie crusts were made while I was growing up…no offense mom! And, I do make delicate, flaky, sweet butter crusts on occasion. But…sometimes you want it gluten free. And sometimes you want it FAST. And sometimes you just want a different flavor or texture, no dealing with cutting up frozen butter (or coconut oil) and you just want it done and done fast the easy way.
Enter the cookie kit that doubles as a graham cracker crust! And this really makes it the cookie part.
This is so easy to make you may not believe it until you do it.
Follow the blending instructions on the back of the cookie kit—add 2 Tb softened coconut oil or butter and 2 Tb water. Blend it together and add a teensy bit more water if it’s powdery.
“Prep” your pie pan. When I say prep, I mean take it out of the cupboard and place a sheet of round Zenlogy parchment in it. If you want to do it the hard way with butter and flour, that’s fine. In this case, I was out of parchment rounds so I cut up a rectangular one. You can see the not-so-neat cutting job in the photo!
Press the cooke dough into the bottom of the pie pan. If you don’t like to get your fingers sticky, place flour mixture bag over your fingers. It’s a substitute glove! If you feel extra fancy and you love to have your crust go all the way to the top of the pie, you can take a little extra time and press it all the way up the sides of the pie pan. I usually don’t bother. Because for me, even when it’s delicious like this one, it’s still a vehicle for the gooey yummy inside of the pie. It makes it easier to take out of the pan. It’s a little less like a pudding you scoop out with a spoon.
Bake it at 375 for 10-12 minutes (until it bubbles and turns golden in the middle) if you want a pre-baked crust. Otherwise, just pour in your pie filling with the crust raw and bake as normal.
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