Sugar Cookie Crust

This crust is especially good as a base for Buttermilk Eggnog Pie with Rum, but can be used with almost any custard pie. 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 favourite pie from good to amazing.

½ cup butter
½ cup sugar
1 egg white
1 tsp. pure vanilla extract
1½ cups all-purpose flour, unbleached
1 tsp. baking powder

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4).

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, add a little more flour. If it is too dry, add a little water. 1½ 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 ¼" 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 for 12 minutes, or until the crust is no longer glossy.

Cool completely before using unless the pie recipe states otherwise.

Makes 1 (9") pie crust.