Pie Crust: Cookie, Butterless

Not a dessert, just the foundation for one.  Bake and no-bake options.

Prerequisites

  • Mixing bowl
  • Fork
  • Food processor
  • Rolling pin & zip lock
  • Pan: Pie or spring

Ingredients

  • Biscuit/cookie: 1.5 cups of Graham Cracker, Digestive, etc
  • Milk: 3.5 tablespoons of Almond/etc
  • Honey: 1 – 2 tablespoons
  • Cinnamon: 0.5 teaspoon

Instructions

Food Preparation

  1. Crush biscuit/cookie – by hand, food processor, or stuffed in a bag & run over with rolling pin
  2. Combine ingredients in bowl, mix with fork – see Tips for details
  3. Pour mixture into the pan
  4. Compact the mixture to form the crust.  Very important, especially if not baking
  5. Chill in the fridge for 1 hour

Cooking

  1. Preheat the oven to 160 F
  2. Bake the crust for 15-20 minutes, or until slight browning occurs

Tips

  • Add biscuit/cookie if too wet
  • Add milk if too dry
  • 3 Graham crackers = ~0.5 cups
  • 16 Digestive cookies = ~1.5 cups
  • A baked crust will be more crunchy and be less crumbly

Notes

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