|Other Pie Crust Ideas||
Quick and easy pie crusts are just a stroll
down the cookie or frozen food aisle at your local grocer. From crumb
crusts to phyllo, adding a special touch to your pie can be simple.
Phyllo Tart Shell
With a pastry brush, brush the inside of a 8-9 inch tart pan with a removable bottom with the melted butter. Take a sheet of phyllo, folded in half and with the folded side facing towards the outside of edge of the pan, start layering and overlapping the sheets into the pan with approximately 1-inch overhanging the edge of the pan. Once a complete layer is down, begin brushing the bottoms and sides with melted butter and repeat layering. Bake the phyllo tart shell for 10 minutes in a 375 degree oven for a tart that will be baked in its crust. For a blind-baked tart that you’ll fill with a cooked filling, pierce the dough with a fork along the bottom and bake for 20-30 minutes or until the crust is golden.
Chinese Almond Cookies
To make the basic crumb crust:
Pulse the cookies in the food processor or use a rolling pin to crush them in a zip bag. Add enough melted butter to allow crumbs to come together - they’ll still look dry. Then use the bottom of a glass or measuring cup to evenly press the crumbs into a 8-9 inch pie pan. Bake at 350 degrees for 10 to 15 minutes until the crust is set. Remove from oven and cool.
For a savory crumb crust, follow the same directions as above - omitting the sugar - and try dry toasted breadcrumbs, Italian breadcrumbs or cracker crumbs.
Even more ideas . . .