Cookie Pie Crust

Gluten free pre-baked pastry shells. Follow the package instructions as if making the shortbread cookies, roll the dough out thinner & place into 8 or 9 inch pie pans. This recipe was not tested by Bob’s Red Mill. Gluten Free, Low Cal, Soy Free.

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Servings 24people
Prep Time 5minutes
Cook Time 15minutes
Submitted By Carol Aldridge
Gluten free pre-baked pastry shells. Follow the package instructions as if making the shortbread cookies, roll the dough out thinner & place into 8 or 9 inch pie pans. This recipe was not tested by Bob's Red Mill. Gluten Free, Low Cal, Soy Free.
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings 24people
Prep Time 5minutes
Cook Time 15minutes
Submitted By Carol Aldridge
Gluten free pre-baked pastry shells. Follow the package instructions as if making the shortbread cookies, roll the dough out thinner & place into 8 or 9 inch pie pans. This recipe was not tested by Bob's Red Mill. Gluten Free, Low Cal, Soy Free.
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Follow package instructions for making shortbread cookies only roll dough out thinner and a large enough circle to fit your pie pan. (This will make 2 pie shells of 8 or 9 inch size. Any excess dough can be made into the cookies.)
  2. Flip over your work so that parchment paper is on top and remove it.
  3. Your dough is now only on the remaining plastic wrap. Flip this into your pie pan. Cut off excess and use this to fill in any place that needs dough to completely cover the inside of your pie pan.
  4. Using a fork, prick the dough on the bottom and up the sides.
  5. Bake at 350°F approx. 15-20 minutes until sheen is gone and/or slightly browned.
  6. Cool on wire rack.



    You may fill with key lime, cheesecake, or any filling calling for a graham cracker/cookie type crust.



    Makes two 8- or 9-inch pie crusts (about 24 servings).
Recipe Notes

I baked this in glass pie pans. I did not put any parchment paper nor oil in the pie pans. Additionally, I placed my pie pans on individual cookie sheets and baked each crust at the center oven rack, one at a time.

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