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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!

Pie crust made from sugar cookie dough.

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!

The sugar cookie pie crust is perfect alternative to a regular pie crust.

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.

sugar, butter, egg white and vanilla in the mixing bowl.

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 cookie dough rolled out before placing into the pie plate.

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.

The dough transferred to the pie plate

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.

Crimping the dough for a nice finished look.

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!

The finished sugar cookie pie crust.

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

  1. Preheat oven to 350°.
  2. Cream the butter and sugar together for 3 minutes.
  3. Scrape sides of bowl and add egg white and vanilla. Combine thoroughly.
  4. 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.
  5. Create a ball with the dough and place in the center of a large sheet of parchment paper.
  6. Roll the dough away from you, rotating the parchment paper a little after ever roll until you have a 1/4 inch thick circle.
  7. Set the lightly greased pie plate face down in the center of the dough.
  8. Then slide a hand underneath the dough with you opposite hand on the bottom of the pie plate.
  9. Slowly push up with the hand underneath the dough and then flip everything right side up.
  10. 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.
  11. Cut the excess dough off with a butter knife.
  12. Crimp the edges with your fingers.
  13. Bake at 350° for 12 minutes, or until the crust is no longer glossy.
  14. Cool completely before using unless the pie recipe states otherwise.

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! |Cooking with Karli| #piecrust #dessertpie #crust #fromscratch #homemade

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4.54 from 39 votes

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!
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 1 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!

Nutrition

Serving: 1g | Calories: 239kcal | Carbohydrates: 31g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Cholesterol: 31mg | Sodium: 160mg | Fiber: 1g | Sugar: 13g
Like this recipe? Rate and comment below!

About Karli Bitner

This blog is a little glimpse into my kitchen, family & life. I hope you’ll giggle the days away with me and enjoy the craziness that goes on at my house. If you are Cookie obsessed like I am, check out my Sister Site, Cookies for Days.

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52 Comments

  1. 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.

  2. Did the crust hold up? It didn’t get soggy under the filling? Making pies this weekend and this may be in the mix.

  3. 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.

  4. 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.

  5. 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

  6. So I just made this crust for an Apple pear pie and it is AMAZING!! Even my pie-crust hating hubby will love! Thanks for sharing ❤️

  7. I think I need your apple pear pie recipe!! That sounds amazing! I am so glad your husband loved the crust. It is my favorite, too!!

  8. Made the crust for strawberry pie. Tastes awesome. But…my problem is it stuck to the glass pie pan and I cannot cut a decent looking piece of pie. What the heck did I do

    M