Sugar Cookie Pie Crust is a sweet, chewy alternative to any pie crust. The from-scratch sugar cookie dough comes together in just a few minutes with only a handful of ingredients. This crust will take your favorite pie from good to AMAZING!
Sugar Cookie Pie Crust- your new FAVORITE!
The base to every pie, the one thing that can really make or break the dessert.. the crust.
Tell me I’m not the only one guilty of scraping off the delicious filling and leaving a poorly made crust on the plate? #guilty
Don’t get me wrong, I LOVE a good, old fashioned pie crust when done right. Some pies though, deserve an extra bit of vanilla and sweetness.
Once you try this crust out, you will never turn back. It rolls out like a dream, bakes up perfectly and then cools to a thick, chewy texture that really takes the cake.. or pie? ?
My favorite pie to make with this crust is my Strawberries and Cream Pie. Add that one to your ‘must make soon’ list. You won’t regret it!
How to make the perfect Sugar Cookie Pie Crust with Step by Step Photos
To make the dough for the sugar cookie pie crust, sugar and butter are creamed together until light and fluffy. Cream them together for about 3 minutes.
Scrape the sides of the bowl and then add in an egg white and some vanilla.
Once the egg and vanilla are well incorporated, add in flour and baking powder.
Mix until the dough comes together. The dough should be soft and easy to work with. It should be the consistency of Play-Doh.
Place a sheet of parchment paper onto the counter top and roll the dough out onto the parchment paper.
Start with the dough as a ball and then roll away from you, turning the parchment paper slightly after every roll until the dough is about 1/4 inch thick.
Rolling with this technique should give you a fairly circular end result. ?
The easiest way I have found to transfer the dough to the pie plate is to set the lightly greased pie plate face down in the center of the dough.
Then slide a hand underneath the dough with you other hand on the bottom of the pie plate.
Slowly push up with the hand underneath the dough and then flip everything right side up.
Carefully remove the parchment paper from the dough and then gently maneuver and move the dough so it is flush with the pie plate. Take care to remove any air bubbles.
Take a butter knife and run it along the edge of the pie plate to remove the excess dough.
Leave the dough as is, or crimp the edge with your fingers.
I tried to figure out how to explain crimping the edge and nothing was working, so I had my son help me take a photo showing how to crimp the pie crust.
Bake at 350° for 12 minutes or until the crust no longer looks glossy. Cool completely before using.
I personally LOVE this pie crust on refrigerated pies!
Sugar Cookie Pie Crust
Sugar Cookie Pie Crust is a sweet, chewy alternative to any pie crust. The from-scratch sugar cookie dough comes together in just a few minutes with only a handful of ingredients. This crust will take your favorite pie from good to AMAZING!
Ingredients
- 1/2 cup butter
- 1/2 cup sugar
- 1 egg white
- 1 tsp vanilla
- 1 1/2 cups flour
- 1 tsp baking powder
Instructions
- Preheat oven to 350°.
- Cream the butter and sugar together for 3 minutes.
- Scrape sides of bowl and add egg white and vanilla. Combine thoroughly.
- Mix in flour and baking powder until completely combined. The texture should be similar to playdoh. If it is too wet, at a little more flour. If it is too dry, at a little water. 1 1/2 cups is always about perfect for me.
- Create a ball with the dough and place in the center of a large sheet of parchment paper.
- Roll the dough away from you, rotating the parchment paper a little after ever roll until you have a 1/4 inch thick circle.
- Set the lightly greased pie plate face down in the center of the dough.
- Then slide a hand underneath the dough with you opposite hand on the bottom of the pie plate.
- Slowly push up with the hand underneath the dough and then flip everything right side up.
- Carefully remove the parchment paper from the dough and then gently maneuver and move the dough so it is flush with the pie plate. Take care to remove any air bubbles.
- Cut the excess dough off with a butter knife.
- Crimp the edges with your fingers.
- Bake at 350° for 12 minutes, or until the crust is no longer glossy.
- Cool completely before using unless the pie recipe states otherwise.
Try this Sugar Cookie Pie Crust with these pie recipes!
Strawberries and Cream Pie
Pink Lemonade Pie
Frosted Raspberry Lemonade Pie
I LOVE seeing my recipes come to life in YOUR kitchen! Snap a few photos, post on social media and TAG ME!
Sugar Cookie Pie Crust
Ingredients
- 1/2 cup butter
- 1/2 cup sugar
- 1 egg white
- 1 tsp vanilla
- 1 1/2 cups flour
- 1 tsp baking powder
Instructions
- Preheat oven to 350°.
- Cream the butter and sugar together for 3 minutes.
- Scrape sides of bowl and add egg white and vanilla. Combine thoroughly.
- Mix in flour and baking powder until completely combined. The texture should be similar to playdoh. If it is too wet, at a little more flour. If it is too dry, at a little water. 1 1/2 cups is always about perfect for me.
- Create a ball with the dough and place in the center of a large sheet of parchment paper.
- Roll the dough away from you, rotating the parchment paper a little after ever roll until you have a 1/4 inch thick circle.
- Set the lightly greased pie plate face down in the center of the dough.
- Then slide a hand underneath the dough with you opposite hand on the bottom of the pie plate.
- Slowly push up with the hand underneath the dough and then flip everything right side up.
- Carefully remove the parchment paper from the dough and then gently maneuver and move the dough so it is flush with the pie plate. Take care to remove any air bubbles.
- Cut the excess dough off with a butter knife.
- Crimp the edges with your fingers.
- Bake at 350° for 12 minutes, or until the crust is no longer glossy.
- Cool completely before using unless the pie recipe states otherwise.
Notes
I personally LOVE this pie crust on refrigerated pies!
Recommended Products
-
KitchenAid KSM150PSER Artisan Tilt-Head Stand Mixer with Pouring Shield, 5-Quart, Empire Red -
Reynolds Kitchens Parchment Paper (SmartGrid, Non-Stick, 50 Square Foot Roll, 3 Count) -
Pyrex 4-Piece Glass Measuring Cup Set with Large 8 Cup Measuring Cup -
OXO 11132100 Good Grips Stainless Steel Measuring Spoons with Magnetic Snaps
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving:Calories: 239 Total Fat: 12g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 31mg Sodium: 160mg Carbohydrates: 31g Fiber: 1g Sugar: 13g Protein: 3g
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Ingrid Fuentealba says
This looks delicious!! Could I use it to make mini apple pies? or is not such a good idea?
Hope you have a great week!
karlibitner says
Hi Ingrid! I think mini apple pies would be amazing! My only concern is the crust getting over done, I think you should be okay though. I would just cover the crust with foil for the majority of the baking so they won’t brown too much. ?
Ingrid Fuentealba says
Perfect! I’ll do exactly as you say. Thank you so much!!
Phyl says
Could you precook the apple pie filling ? Or at least, partially? Let us know how it turns out.
MaryB says
This looks delicious! And just the ticket for my sour cream lemon pie. Looking forward to trying it out.
karlibitner says
Oh, wow! That sounds absolutely DELICIOUS!!
becky drake says
I just made this crust for my coconut cream pie. It was AWESOME!! The only crust I will use from now on. I didn’t make good pie crusts anyway, but now they are ridiculously easy!!
karlibitner says
Oh, this sounds delicious!! I’ll have to make a coconut cream pie ASAP now! So happy you loved it!
Jen says
Did the crust hold up? It didn’t get soggy under the filling? Making pies this weekend and this may be in the mix.
Cyndy says
I made an apple pie with this crust and I’m never using regular piecrust again! I cooked the apples over halfway then put them into the cooked crust. I also made a cheesecake topping to cook on top of the apples.. OMG it’s also so delish with no bake cheesecake.
karlibitner says
This comment just makes me the happiest!! I used this crust to make a no bake peaches and cream pie last week, I agree! Never making any other pie crust again!
brooke10 says
is this powdered sugar? caster sugar? granulated?
karlibitner says
Granulated Sugar. 🙂
Susan says
Can you use this to make pumpkin pie?
karlibitner says
Hi Susan- I haven’t ever tried, but I assume it would work well! Let me know how it goes!
Kay says
I’m using this crust for sweet potato pie today. Hope it turns out. Wish me luck. Lol
karlibitner says
Hope it works well for you!!
Annette Baker says
I have been playing around with the idea of a pate sablee dough for my apple pie. I don’t want to use “regular” pie dough. I hate a soggy bottom! I don’t know why pie makers have stuck with the old pie dough recipes that do that and not moved on to a cookie crust.
I plan on making a pie that I want to eat. Cookie crust bottom, a brandied caramel dulce le leche apple filling, and I’m unsure of the top. There are so many things to do with the top.
karlibitner says
That sounds heavenly!!
Eden says
I have never made a pie, so forgive my stupid question, but do you always cook this crust first or do some kinds of fillings have to cook with it?
karlibitner says
Hi Eden, it really depends on what kind of pie you are wanting to make with it. I have made and apple pie with this crust and baked the crust & filling at the same time. If the pie is a no bake pie filling I cook the pie crust first before filling it. Let me know if you have questions about a specific pie and I can help further!
Kim says
Love. Cookie. Dough. So pie crust. Yu.mmy. I look forward tomkig a blueberry pie with the. Crust and use leftover dough for the top.
karlibitner says
Sounds delicious!
Lois says
In a cookie dough recipe there is salt. I noticed there is no salt in the pie crust. Can’t you explain reason, please?
Super easy pie crust. I made lemon bars in a 9 – 13 pan so doubled the recipe. I had left over dough so refrigerated and will make cookies with left over dough.
I’ll have to do a taste test of the lemon bars soon.
karlibitner says
Hi Lois- Hope the lemon bars turned out well! My sugar cookie recipe (also on my site!) and this crust is actually the exact same recipe. No salt in either recipe. If you’d like to add salt to yours, feel free to add up to 1/2 tsp to your liking.
Jeanette Sanderson says
I wonder how this would taste for a lemon meringue pie? Think I might have to try this it looks easier rather than your regular pie crust