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 these amazing desserts as well:
- Rice Krispie Treats
- Sugar Cookie Recipe
- No Bake Cheesecake
- No Bake Cookie Dough
- Blonde Brownies
- Cheesecake Fruit Dip Recipe
- Oreo Pie
- Peanut Clusters
- Fruit Pizza Cookies
- Raspberry Cheesecake Cookies
- Twix Cookies
- No Bake Chocolate Oatmeal Cookies
- Sprinkle Cookies
- All Dessert Recipes
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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.
Karli Bitner says
This will depend on your apple pie recipe that you are following.
Allison says
Hi, this looks delicious. I am wondering if I can use this recipe for a 9.5” deep dish pie? And also if this crust is meant to be baked again once you have all your pie filling inside? Or if you would recommend not baking the crust before putting in the pie filing if your pie is meant to be baked..?
Allison says
Sorry, one more question! Should the butter be softened before you cream it?
Karli Bitner says
Hi Allison, if your pie is meant to be baked, I would just bake it along with the pie. And yeah, you should be able to use it for your deep dish pie! Good luck!!
Karli Bitner says
Yes! I usually just pop it into the microwave for about 10 seconds.
Allison says
Thank you for your speedy responses Karli! I am going to begin my baking adventure now, starting with your sugar cookie pie crust recipe 😊
Morgan says
Delicious crust! I used this crust to make mini caramel apple pies. It was perfect. This recipe was so easy to follow. Thank you for creating it and sharing it!
Elise says
Great crust! This went perfectly with my strawberry pie. I had to refrigerate the dough before finishing the edges, but that probably wouldn’t be necessary if you aren’t making this during a heat wave. The extra crust tasted delicious as a regular sugar cookie!
Sharla Carlson says
I love this crust for my refrigerated peach pie filling. Peaches are on and I have been craving it for days. I will never make a regular crust for peach pie ever again.
Barbara Lubliner says
I have made a similar pie crust for 25 years
I do not like classical pie crusts. So I always made the cookie dough pie crust.
I hate to roll pie crusts so for years I
Follow up to rolling
I place the dough in the pie plate and work quickly to push the dough on the bottom and up the sides and than use my fingers or a fork to crimp it. Always worked for me