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    Home » Dessert » Pies

    Sugar Cookie Pie Crust

    Published: Sep 16, 2020 · Modified: Nov 7, 2022 by Mamma C · This post may contain affiliate links

    Jump to Recipe
    pinnable image of pie crust

    This Sugar Cookie Pie Crust will make your pies look and taste amazing! One batch of this recipe will give you a sugar cookie crust for the base, plus delicious sugar cookies for the top. You can customize the flavor, too!

    baked pie crust

    I've been making this recipe since 2014. I wanted a homemade cookie crust to go with our beloved blueberry pie.

    That dessert is legendary in my family, but always seemed too sweet with store-bought sugar cookie dough. So, I experimented until I had a cookie crust recipe that knocked my family's socks off.

    And over the years, I perfected it even more. I needed to make it fool-proof, so the buttery dough is easy to work with, and it won't slide down the sides of the pan while baking.

    Now, as your resident fool, I can attest this works! And, just wait until you taste it!

    Ingredients

    flour, butter, sugar, milk, ingredients

    I use almond extract in the dough for my base recipe, but you can substitute another flavor, if you prefer. (More on that later.)

    Note, you'll need to sift your flour for this recipe. I use my fine-mesh strainer (affiliate link).

    How to make sugar cookie dough

    1. Start with butter softened just enough to mix. I leave mine at room temperature for an hour, but if your home is very hot, you'll need less time. Add the butter to your bowl with sugar.

    2. Beat the butter and sugar just until you have fluffy pieces. It's important not to overbeat the dough, or it will be too soft to work with and will cause problems later.

    process shots for making cookie dough

    3. Add in the egg, milk and extract.

    4. Beat until blended.

    5. Add the baking powder and sifted flour.

    6. Beat on low, then medium, until the dough is smooth and combined.

    7. Shape the dough into a ball, wrap it in plastic and freeze it for 25 minutes. You need the dough chilled so it's easy to roll.

    How to make the crust

    1. You'll use ¾ of the dough for the bottom. 

    2. Roll it into an 11-inch circle.

    3. Transfer it to your pie plate. If you mess up, just press the dough into place! Poke holes to keep it from puffing up too much. Freeze it for 10 minutes before baking. This will prevent the dough from sliding down the sides of the pan during baking.

    process photos for pie crust and cookies

    4. Let the baked crust cool before filling it. It will look puffy.

    5. Roll out the remaining ¼ section of dough and cut out fun shapes with a large cookie cutter. (Large cookies work better than small ones. You want the pie to be easy to slice.)

    6. Bake the cookies on a half-sheet pan and let them cool on a wire rack (affiliate link). You'll just need 4-5 large cookies for the top, so feel free to eat any extras!

    7. Assemble! Transfer your chilled filling into the cooled crust and top with the cooled sugar cookies in a decorative pattern.

    whole blueberry pie topped with cookies

    Flavor variations

    I use almond extract in the crust for my blueberry pie but use orange extract for my cranberry pie.

    You also could try crust flavors such as:

    • Lemon, for lemon meringue pie
    • Coconut, for coconut cream pie
    • Vanilla, for chocolate pudding pie filling
    • Cinnamon and/or ginger to go with stovetop apple pie filling.

    Can you bake the crust with filling?

    I have only experimented with baking it without filling. If you want to try baking the raw crust together with filling, such as for a pumpkin pie, I would choose a recipe that doesn't bake for more than 30-40 minutes.

    Still, you'll need to make sure the crust edges don't get too browned. You may need to cover them with foil or a pie crust shield (affiliate link).

    I still recommend baking the cookies separately on a sheet pan as directed, then adding them atop your baked, cooled pie.

    Friends, this is a fabulous pie crust alternative. Use your imagination and have fun with it!

    overhead view of cranberry pie with cookies on top

    More recipes to enjoy

    • Strawberry Amaretto Pie
    • Easy Lemon Pie with Pecans
    • Gluten-Free Pear Crisp

    (Recipe Source: Cooking with Mamma C)

    baked pie crust

    Sugar Cookie Pie Crust

    This Sugar Cookie Pie Crust will make your pies look and taste amazing! The recipe makes one cookie crust, plus sugar cookies for the top.
    4.66 from 64 votes
    Print Pin Rate Save Go to Collections
    Course: Dessert
    Cuisine: American
    Prep Time: 50 minutes
    Cook Time: 15 minutes
    Total Time: 1 hour 10 minutes
    Servings: 8
    Calories: 343kcal
    Author: Mamma C

    Ingredients

    • 8 tablespoons salted butter (softened a bit)
    • 1 cup sugar
    • 1 egg (beaten)
    • ¼ cup milk (low fat is fine)
    • ½ teaspoon almond extract (or orange, lemon, coconut, vanilla, etc.)
    • 2 ⅓ cups flour (sifted)
    • 2 teaspoons baking powder
    US Customary - Metric
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    Instructions

    Sugar Cookie Pie Crust

    • Set out the butter at room temperature to soften just enough to mix. (I set mine out for an hour, but if your home is hot, you'll need less time.)
    • Beat the butter and sugar until blended into fluffy pieces. (Do not overbeat, or it will make the dough too soft.)
    • Add the egg, milk and flavored extract and mix. Add the sifted flour and baking powder, and beat on low, then medium.
    • When the dough is smooth and combined, shape it into a ball, wrap it in plastic wrap, and freeze it for 25 minutes.
    • When the dough has chilled, preheat the oven to 375 degrees. Grease a 9-inch pie plate and a rimmed baking sheet with cooking spray.
    • Unwrap the chilled dough and cut away about ¼ of it to set aside for the cookie topping. If you have a kitchen scale, use it to weigh the larger portion of dough. You will need 16 ounces of dough for the bottom crust.
    • On a clean work surface dusted with powdered sugar or flour, use a rolling pin to roll out the 16 ounces of dough into an 11-inch circle about ½ inch thick. Transfer the dough into the pie plate by wrapping one half of the dough around the rolling pin, and carrying the rolling pin with the dough over to the plate. Gently set the dough into the pie plate and use two fingers to flute the edges along the inside rim. If you mess up, just use your fingers to press the dough into place evenly.
    • Use a fork to poke tiny holes in the bottom of the crust and where it meets the sides of the pan. Freeze the crust for 10 minutes before baking.
    • Bake the crust for 13-15 minutes, or until it is golden around the edges, and a toothpick inserted in the center comes out clean. Let the crust cool on a wire rack.

    Sugar Cookie Topping

    • While the bottom crust is baking, prepare the cookie topping. Roll out the small portion of dough into a circle about ¼-inch thick. Use a large cookie cutter to cut out shapes. (You'll need 4 or 5 large cookies for the top of the pie. You may end up with one or two extra cookies.
    • Bake the cookies on the greased baking sheet for 9 minutes, or until just barely turning golden at the edges. (You can bake them in the same oven with the crust.) Cool the baked cookies on a wire rack.

    Assemble & Serve

    • Spoon chilled pie filling into the cooled pie crust. Place the cookies on top in a decorative pattern.

    Storage

    • The unfilled sugar cookie crust and cookies can be stored, covered, at room temperature for up to five days. A pie with filling will need to be stored in the refrigerator for up to four days.

    Video

    Notes

    • I've improved the crust technique over the years so it will be easy to work with and holds its shape in the oven. Start with butter softened just enough to mix. Don't overbeat the butter and sugar, and be sure to freeze the dough for 25 minutes before rolling. Freeze the shaped, unbaked crust for 10 minutes before baking.
    • If you're not good at rolling dough, no worries! Just press the pie dough into place.
    If you don't want to use almond extract, you can substitute vanilla, lemon, coconut or even maple. For an apple, pear or pumpkin pie, use vanilla extract and add a little cinnamon and/or ginger. Use your imagination and have fun with it!
    Can you bake the crust with filling?
    I have only experimented with baking the crust without filling. Once the crust cools, I add cooled, cooked filling.
    If you want to try baking the raw crust together with filling, such as for a pumpkin pie, I would choose a pie recipe that doesn't bake for more than 30-40 minutes. Still, you'll need to make sure the crust edges don't get too browned. You may need to add foil or a pie crust shield (affiliate link) to cover the pie crust edges when they're nearly golden brown.
    I still recommend baking the cookies separately on a sheet pan as directed, then adding them atop your baked, cooled pie.

    Nutrition

    Calories: 343kcal | Carbohydrates: 54g | Protein: 5g | Fat: 12g | Saturated Fat: 8g | Cholesterol: 51mg | Sodium: 113mg | Potassium: 158mg | Fiber: 1g | Sugar: 25g | Vitamin A: 387IU | Calcium: 64mg | Iron: 2mg
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    Reader Interactions

    Comments

    1. Connie Clark

      June 19, 2022 at 2:08 am

      What is the best filing for this pie? Ideas?

      Reply
      • Mamma C

        June 19, 2022 at 10:56 am

        Hi Connie - If you scroll up a bit, the article contains several suggestions in the Flavor Variations section. Our favorite way to use this crust is for Blueberry Pie with Sugar Cookie Crust. Enjoy!

        Reply
    2. Jane McKnight

      May 06, 2022 at 2:29 pm

      Could I put a cooked filling in the cooled crust. My husband loves his chocolate pie and this crust would be perfect if this would work.

      Reply
      • Mamma C

        May 06, 2022 at 5:00 pm

        Hi Jane - Absolutely! I always put a cooked filling in this crust.

        Reply
    3. Pam Gish

      April 10, 2022 at 4:33 pm

      Your directions state freezing dough for 10 mins before baking. Your notes state freeze for 25 mins. Which is correct?

      Reply
      • Mamma C

        April 10, 2022 at 5:33 pm

        Hi Pam - You freeze the ball of dough for 25 minutes. Then, when the dough is pressed into place in your pie dish and poked with the tines of a fork, you freeze that for 10 minutes.

        Reply
    4. Angilene

      December 08, 2021 at 12:39 pm

      Can the dough be frozen and used later?

      Reply
      • Mamma C

        December 08, 2021 at 3:34 pm

        Hi Angilene - That should be fine. Wrap the ball of dough in plastic, then place it in a freezer bag before freezing it.

        Reply
    5. Theresa Riegal

      June 19, 2021 at 12:42 pm

      What temperature do you bake the pie crust? Didn’t see that info listed.. thank you

      Reply
      • Mamma C

        June 19, 2021 at 1:27 pm

        Hi Theresa - It's 375 degrees F. It's stated in step 5 of the recipe card. I hope you enjoy the cookie crust.

        Reply
    6. Jess

      September 17, 2020 at 12:20 pm

      5 stars
      I am not normally a fan of pie crust but I am a big fan of cookie dough. This recipe has made me enjoy pie again because I can now eat the crust along with the filling!

      Reply
      • Mamma C

        September 17, 2020 at 12:30 pm

        Hi Jess - Yes...and there's always a few extra cookies that don't fit on the pie!

        Reply
    7. Melinda Fewless

      September 17, 2020 at 11:48 am

      5 stars
      This makes any pie SO much better!! We loved it!

      Reply
      • Mamma C

        September 17, 2020 at 12:29 pm

        Hi Melinda - I'm so happy to hear that!

        Reply
    8. Angela

      September 17, 2020 at 11:20 am

      5 stars
      What a great idea! I would have never thought to use cookie dough. It turned out so great! I really like the addition of the almond extract.

      Reply
      • Mamma C

        September 17, 2020 at 12:29 pm

        Hi Angela - I'm so glad you think so!

        Reply
      • Ron

        May 24, 2022 at 9:28 am

        When you cook the filling can you use canned Blueberry Pie Filling and if so how do you cook it? In a kettle before adding it to the crust and for how long? Will the canned filling be thick enough ?? Or do you add corn starch and if so how much Corn starch??

        Reply
        • Mamma C

          May 24, 2022 at 10:07 am

          Hi Ron - I've never used canned pie filling, so I don't know how thick it is. I do know it's already fully cooked and ready to serve. You can just add the canned filling to the baked sugar cookie pie crust. If you want the filling warm, you can heat it up in a pan before adding it to the crust.

          Reply
    9. Luci

      September 17, 2020 at 10:39 am

      5 stars
      Why have I never tired a sugar cookie pie crust?! I love this recipe and can't wait to try it with a holiday pie! And such a fun idea to top it with more sugar cookies! Thanks for sharing!

      Reply
      • Mamma C

        September 17, 2020 at 12:28 pm

        Hi Luci - It's life-changing! Enjoy.

        Reply
    10. Pam Greer

      September 17, 2020 at 10:08 am

      5 stars
      I love that you can use this to make your pie crust and then use it to make the cutest sugar cookies for the top! So many possibilities!

      Reply
      • Mamma C

        September 17, 2020 at 10:35 am

        Hi Pam - Yes! It really makes pies look so delicious, and the taste is incredible too.

        Reply
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