2 1/2 c Flour 1 c Butter or margarine; cold, -in pieces 1/2 c Sugar 1/2 ts Salt Preheat oven to 350 degrees. Spray 15x10x1 inch pan with vegetable spray. In large bowl beat together all ingredients at medium speed until mixture forms fine crumbs. Press mixture firmly into prepared pan. Bake until golden brown, about 20 to 23 minutes. Top with filling. -----
How To make Cookie Crust's Videos
How to bake the perfect cheesecake crust
** UPDATE The cheesecake filling recipe is now out!!
Who doesn't love cheesecake and to me one of the best things about cheesecake is the crust so I decided to devote an entire video on how to get a super tall crust which will make your cheesecake picture perfect
What I use in this video: (paid links) food processor - 6inch springform from: cake stand:
Crust
Enough for a 6-7-inch in diameter spring form pan (and 3 inch tall)
Ingredients 190g Digestive biscuits/graham crackers 1/2 cup (114g) unsalted butter (you can use 100g and that works too) A pinch of salt
How to Make A Cookie Pie Crust (2 Ingredients, No Baking)
Give me a Cookie Pie Crust and I’ll be at my happiest. My cookie crust recipe is made with two ingredients and doesn’t require you to pre-heat your oven! Get the recipe for this BONUS video:
When it comes to my personal preference for crusts, I choose cookies over pastry any day! And with all of the cheesecakes and pie recipes I've made here on Bigger Bolder Baking, would you believe I have never shown you how to make a plain old cookie pie crust?
I knew I had to get this recipe to you before the Holiday season really kicks in and we are up to our eyes in pies.
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Recipe:
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How to Make a Chocolate Cookie Crumb Crust for a Cheesecake, Recipe
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I enjoy the nice contrast of flavors of a creamy cheesecake and a dark chocolate cookie crust. I hope you can give this a try!
Rainbow Gardens Cheesecake Crust 2 1/4 Cups Chocolate Cookie Crumbs 1/2 Cup Melted Unsalted Butter 1/2 Teaspoon Sea Salt 1/4 Cup Granulated Sugar
The Best Use for Leftover Pie Crust: Pie Crust Cookies!
Leftover pie dough can quickly transform into delicious Pie Crust Cookies! These incredibly easy cookies are as perfect for decorating pies as they are for snacking.
Recipe:
Ingredients 1 pie dough or scraps of pie dough, homemade or store bought (click the link to make my homemade pie dough for this recipe) 1 egg (any size) 1 teaspoon water ¼ cup granulated sugar (50g) 1 ½ teaspoons ground cinnamon
Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below. Baking sheet (Affiliate Link): Pastry brush (Affiliate Link):
Instructions 00:00 Introduction 00:22 Preheat oven to 375F (190C) and line a baking sheet with parchment paper. 00:27 Roll out pie dough or pie scraps to be just under ¼” (0.6cm) thick (if using store bought pie dough it will already be this thick, no need to roll). 01:02 Use cookie cutters to cut out cookies and transfer them to baking sheet, spacing at least 1” (2.5cm) apart. 01:49 In a separate small dish, whisk together sugar and cinnamon. 02:06 Prepare egg wash by thoroughly whisking together egg and water in a small dish, set aside. 02:23 Use a pastry brush to lightly brush all over the surface of each cookie with egg wash. 02:43 Sprinkle generously with cinnamon/sugar mixture. 02:55 Transfer to the center rack of 375F (190C) oven and bake for 9-11 minutes, or until cookies are just beginning to turn light golden brown. Allow to cool on baking sheet for several minutes before enjoying.
Notes Serving size: The serving size and bake time was calculated using a full batch of my homemade pie dough and using 2.5” (6cm) cookie cutters. Using larger cookie cutters will require a longer baking time and will yield fewer cookies. Smaller cutters will require shorter baking time and will yield more cookies.
Cookie cutters I’ve linked to the cookie cutters that I personally used in the “Equipment” section above. You may use any cookie cutters you like, but small ones work best for this recipe. If you don’t have cookie cutters, just use a knife to cut the dough into strips and then diamonds!
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Cookie Dough Pie With a Cookie Crust
cookie 1/2 c (100g) sugar 1 c (213g) b. sugar 8 oz (227g) butter 2 eggs vanilla 2 1/2 c (350g) bread flour 2 tsp salt 1 tsp baking powder 8 oz choc
toast flour at 350F for 5 min. mix cookie dough. chill. roll out between parchment. fill 9 in pie tin. chill.
with excess, roll into pieces, and chill. bake pie at 350F for 20 min. let cool completely.
cream: 5 oz (142g) milk 5 oz (142g) cream 2 tbsp (25g) sugar salt 4 egg yolks 3 tbsp (21g) cornstarch 1/4 c (50g) sugar 1 oz (28g) butter vanilla
heat milk, cream, sugar, and salt to just below boil. temper in yolks, sugar, and cornstarch. cook. off heat, add butter and vanilla. chill
whip 1 c (227g) cream with 2 tbsp powdered sugar. fold in pastry cream. add cookie dough. fill pie