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Sugar Cookie Crust
  • Gluten-Free
  • Dairy-Free
  • Egg-Free
  • Vegan
  • Soy-Free
  • Nut-Free
  • Peanut-Free
  • Corn-Free

Sugar Cookie Crust

Make a pie or tart crust, using crumbled Sugar Cookies.


    Yield: One 8" or 9" crust

    • 1 bag Pamela’s Sugar Cookie Mix
    • 8 TBSP butter or butter alternative
    • 1 egg, large (or equivalent of 2 large eggs with egg replacer)
    • Baked sugar cookies
    • 4 TBSP butter or butter alternative, softened


    Pre-heat oven to 350°. Soften butter in stand mixer, then add dry mix and egg, mixing until dough comes together. Roll out dough between 2 pieces of parchment or plastic wrap. Cut out cookies using cookie cutters or free form with a knife. If dough becomes warm or sticky, wrap in plastic and refrigerate for 30 minutes to an hour.

    Remove excess dough around cookies and bake for 8 to 12 minutes until edges just start to brown. Let cookies cool.


    Crumble cookies for 1½ cups crumbs (about 8 large cookies). Use 4 TBSP softened butter or butter alternative, and combine with cookie crumbs.

    Pat into 8” or 9” tart or pie pan and bake in pre-heated 350° oven for 8 minutes. Chill and fill with favorite pie fillings. FILLING SUGGESTION: Spread crust with sweetened cream cheese, fill with fresh berries, and then glaze with currant jelly.

    © Pamela's Products, Inc.

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