Cookie Pie Crust / Blueberry Lemon Filler
Cookie Pie Crust
Blueberry Lemon Filler
PREHEAT OVEN: 375 degrees Fahrenheit
BAKING PAN: Pie dish, pyrex
PREP TIME: about 15 minutes
COOKING TIME: 30 minutes
24 sandwich cookies: Honey Graham & Vanilla Creme, Graham Wiches
Finely crush cookies in food processor
4 Tbsp. butter, unsalted or Earth Balance spread
Melt in pan. Place in bowl with cookie crumbs. Blend well with fork. Place in pie plate. Spread smoothly around until all sides of pie dish is coated.
6 Cups fresh (washed) or frozen blueberries
4 Tbsp. unbleached flour or arrowroot
3 Tbsp sugar or frozen apple juice concentrate
1/4 tsp. cinnamon
2 tsp. lemon rind, finely grated
Place in a bowl. Gently mix well. Pour over pie crust. Spread evenly. For first 20 minutes, cover with foil. Bake 30 minutes. Serve.
COMMENT: If you love pies and just can’t make a great pie crust no matter how hard your try, this is your answer: crushed sandwich cookies. Easy and fast. Enjoy!
FYI: Use less sugar in filler with sandwich cookie crust.
