Cookie Crust Pie Dough
Updated February 23, 2016 
Cooking Methodbaking
CostInexpensive
Total Timeunder 1 hour
Recipe Coursedessert
Dietary Considerationpeanut free, soy free, tree nut free
Five Ingredients or LessYes
Ingredients
- 1/4 pound unsalted butter, at room temperature
- 1/4 cup sugar
- 2 eggs
- 2 1/2 cups all-purpose flour, sifted
- 2 to 3 tablespoons ice water
Instructions
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Using an electric mixer, cream together the butter and sugar in a medium bowl.
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Add the eggs and blend thoroughly.
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Add the flour and blend, gradually adding the water, until the dough forms walnut-sized balls.
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Shape the dough into a ball, wrap in waxed paper or plastic, and refrigerate for at least 20 minutes before using.
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To prebake the pie crust:
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Preheat the oven to 350°F.
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On a lightly floured surface, roll out the dough to 1/4-inch thick.
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Place the dough in a pie pan, fitting it evenly over the bottom of the pan and pressing gently against the inside edges.
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Crimp the edges or trim away excess pie dough with a sharp knife.
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Cover the dough with a sheet of foil and weight down with aluminum baking weights or dried beans.
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Bake for 10 minutes.
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Remove the weights and foil and continue to bake for 15 minutes, or until golden.
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Remove to a rack to cool.
Christopher Idone
