3 No-Bake Piecrusts for Summer Days
Because the last thing you want to do right now is turn on your oven, or grab a rolling pin. Chef Carla Hall shows you how to pull off an easy pie crust recipe in 20 minutes flat. REDBOOK.
The basic recipe
Choose your cookies, then break them up into large pieces with your hands over the bowl of a food processor. Blend until the texture resembles a coarse meal. Add the butter and salt, and pulse until combined. Place the mixture into a 9-inch pie dish, pressing it into the bottom and up the sides of the pan to form a crust. Chill until firm, about 10 minutes, before adding filling.
Related: 31 Days of Artisan Ice Cream
Pretzel-shortbread pie crust
1 cup crushed pretzels (about 4 oz)
1 cup crushed shortbread cookies (about 3.5 oz.)
¾ stick unsalted butter, melted
¼ tsp salt
1 Tbsp crushed pretzels, for garnish
Related: The Hottest Summer Drink Trends of 2013
Chocolate pie crust
2 cups crushed chocolate wafers (about 8 oz)
¾ stick unsalted butter, melted
¼ tsp salt
1 Tbsp chocolate sauce, for garnish
Related: The 13 Most Exciting Chocolates in America
Gingersnap pie crust
2 cups crushed gingersnap cookies (about 9 oz)
¾ stick unsalted butter, melted
¼ tsp salt
1 Tbsp chopped crystallized ginger, for garnish
More from REDBOOK:
