Forget Flour: Roll Out Your Pie Dough in Cookie Crumbs

Hidden in the third step of EmilyC‘s recipe for Gingered Cranberry Pear Pie is a brilliant tip we might just apply to every pie from here on out: Roll out the dough in a pile of crushed cookies.

It’s fitting that Emily uses gingersnap crumbs in her pie, which is filled with cranberries that have been simmered with ginger (and a lot of it: 1/2 cup, thinly sliced), but you could use any kind of cookie crumbs that fit with your pie’s flavor profile.

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Gingered Cranberry-Pear Pie

By EmilyC

View Full Recipe

The original tip, in fact, comes from Martha Stewart, who rolls the dough for her buttermilk pie in graham cracker crumbs. And, rearing to experiment, I recently made Erin McDowell‘s Buttermilk Sweet Potato Pie but rolled the dough in pulverized Saltines.

It’s the perfect solution when you can’t decide between a pastry and gingersnap crust“—or any crumb crust, for that matter—”and the crumbs make the dough a breeze to roll out,” says Emily. (You don’t have to use any flour!)

Swap out flour for gingersnap crumbs.

Swap out flour for gingersnap crumbs. Photo by

James Ransom

Rolling the dough in crumbs also adds more texture (ensuring a crisp, snappy crust, but one that doesn’t shatter apart like a typical crumb shell), and also provides an obvious opportunity to introduce another flavor (seasoning your pie dough with spices or chopped herbs is also an option, of course).

SPP from @emcdowell but with a weirdo crust rolled in crushed Saltine Crackers h/t @emily_c99

A photo posted by sarahjampel (@sarahjampel) on Nov 6, 2016 at 7:54pm PST

There are as many types of cookies (and crackers, and other crunchy-crumblies) as there are pies, which means that the possibilities for pairing a crumb-coated crust with your favorite pie are, well, infinite. Here are a few ideas we’re excited to try:

And would I use crushed Tate’s cookies, bake and cool the crust, then fill it with David Lebovitz’s Chocolate Sorbet? A resounding yes.

Fancy any of the tools you see in the above photos? They’re available in our Shop:

Enamel Metric Measuring Jug

Enamel Metric Measuring Jug

Ash Wood Baker's Rolling Pin

Ash Wood Baker’s Rolling Pin

What’s the best pie tip you’ve learned this year? Share it with us in the comments.

This article was written by Sarah Jampel from Food52 and was legally licensed through the NewsCred publisher network.

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