The winter holidays and pie go hand-in-hand as much as caroling, Christmas lights, and sitting on Santa Claus’ lap at the mall.
Still, with all the parties and engagements that come with the holiday season, for most people making that homemade pumpkin or pecan or cream pie just isn’t a top priority (despite how much everyone loves to reminisceabout their grandmother’s homemade holiday pies).
For those of you who are short on time, but not ready to sacrifice on taste, pastry chef extraordinaire Shauna Sever, our resident dessert expert, has come to the rescue.
Sever, the author of cookbooks likeReal Sweet: More Than 80 Crave-Worthy Treats Made with Natural Sugars andHoney & Oats: Everyday Favorites Baked with Whole Grains and Natural Sweetenershas an easy step-by-step guide to transform store-bought pie crust to make it taste like it was made from scratch.
According to Sever, adding crumbled cookies and painting melted butter onto store-bought pie crust goes a long way and the best part is that it won’t take up a lot of time.
This is the perfect way to do pie crust over Thanksgiving and Christmas, and don’t worry, we won’t tell anyone that you cut a few corners along the way.
Keep reading for Sever’s recipe, then watch her make it in just a few easy steps!
- 1 cup lightly flavored cookies
- 1/3 cup granulated sugar
- 1/4 tsp. cinnamon
- Store-bought pie crust
- 2 tsps. melted butter
- Grind cookies, sugar, and cinnamon until you get a very fine cookie dust.
- Dust a work surface with your cookie dust.
- Unroll cookie dough over cookie dust.
- Sprinkle cookie dust on top of pie crust, and roll it into the dough.
- Fit the pie dough into a pie plate and crimp the edges.
- Brush the dough with melted butter using a pastry brush.
- Blind bake the crust until it is golden brown.
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