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I recently bought several packs of frozen cookie dough, sugar cookie, and I wanted to know if it's possible to reshape them and make a pie crust? If so what is the technique involved: cooking temperature, ect...

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My suggestion is to bake the cookies, then crumble them for a cookie-crumb crust. – Marti Dec 17 '10 at 4:00

7 Answers 7

My recomendation would be to roll out the dough and pat it into the pie-plate and cook it with out any fillings (blind baking) you will probably need to poke holes into the bottom to keep it from bubbling up (docking). After it is fully cooked pull it out and let it cool. I would only use no-bake fillings in this, I don't think the cookie crust would react well to baking twice, maybe a french-silk type filling.

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Maybe. It depends on what you expect.

If you expect something flaky and light like a traditional pie crust, you will be disappointed.

However, Jacques Pepin uses cookie dough for open faced fruit tarts on his show. And cookie dough can be used to make shells for custard based tarts.

You will need to blind bake the shell.

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I had envisioned this would be more like a graham-cracker style pie shell. Yum. – Robert Cartaino Dec 17 '10 at 2:55

Should work fine as a crust for a pie that uses a pre-baked crust. Just roll it out like a giant cookie, put it in a pie pan, and bake like a cookie.

I have no idea what would happen if you tried it with a pie that bakes the crust at the same time as the filling though. I don't think cookie dough would hold up that well on top, it would probably just make a mess as cookies usually have a significantly shorter baking time than pies; also cookie dough has a lot more fat than a crust so it would probably just melt into the filling.

I'd try it with a pumpkin pie (or another pie that has no top crust) and see what happens. It might not work that well but the result would probably still be edible.

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You don't even need to roll it out -- use the coarse side of a box grater to turn it into shreds, then pack that into the pie pan. It might not give pretty crimped edges, but saves time when it's still frozen hard. – Joe Mar 27 '14 at 18:44
@Joe: A box grater solves all sorts of problems :) I doubt cookie dough would hold the crimping anyway, it is usually way too soft and melty for that. – mu is too short Mar 27 '14 at 18:54

While I've never tried this, it should be pretty straightforward. You'll want to treat this as if it's a frozen pre-formed pie crust and bake it separately from the filling for the best results. That way you can just shape the dough in the pie pan and follow the baking directions in the package. A couple of things to note though:

1- cookies puff up a little when you bake them. This normally doesn't happen to pie crusts, so you'll have to consider that when filling your pie. Perhaps some pie weights can help in this situation.

2- frozen doughs can be tricky to rework. If you're making a runny variety of pie this may not be your best bet. If your goal is to have a pie with a sugar cookie crust you might consider making it from scratch as it may roll more easily and prevent leaks in your pie. If what you are looking for is convenience, I'd say make the cookie dough into cookies and go buy a pre-formed pie crust.

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I don't see why not I mean its the same as using it for cherry pie bars . Just pat dough for the bottom of pie Pan or cake pan bake it for about 15 minutes add pie filling (use 2 pie filling cans if using 9 X 13 cake pan ) and add pieces of cookie dough like you would crumbles evenly on top and bake for about an hour watch so it doesn't brown too quick at 350 degrees slightly and serve with whipped topping..

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Spray pie plate, slice cookie dough about 1/2 inch, place on bottom and around sides just till toudhing, let soften, then press all together. Can anyone tell at what temperature to bake and for how long? All I remember is don't bake for too long till dough is crunchy.

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Hello and welcome - in general, try to make sure that you're not asking additional questions within your answer. You can request clarifications to other answers or the original question using comments, but the best answers are usually definitive. – logophobe Jun 25 '14 at 19:18

My great-grandmother's apple pie recipe used a sugar-cookie dough for the crust. It's very doable.

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Can you tell us more about your great-grandmother's method? Did she pat the dough into the pan? Did she blind bake it? – Jolenealaska Jun 29 '14 at 20:06
Alas, she passed on before I was old enough to learn it. My mother saved the recipe, but claimed it was never "right," and we've retired it as incorrectly recorded. I do know it was made with oil, not butter, and was rolled out. – DrRandy Jun 29 '14 at 20:08

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