GINGERBREAD PIE CRUST - HY-VEE RECIPES AND IDEAS
Give your pie crust more flavor this Holiday season. We incorporated all the flavors of gingerbread cookies into this flavorful pie crust. Swap this flavorful-spiced crust in one of our pumpkin pie or apple pie recipes. You won't regret it.
Provided by Hy-Vee Test Kitchen
Prep Time 20 minutes
Cook Time 20 minutes
Yield 10
Number Of Ingredients 8
Steps:
- 1.
In a large bowl, stir together flour, sugar, cinnamon, ginger, salt, and nutmeg. Using a pastry blender, cut in butter and molasses until pieces are pea sized.
- 2.
Sprinkle 1 tablespoon ice water over part of the flour mixture; gently toss with a fork. Push moistened dough to side of bowl. Repeat with additional ice water, 1 tablespoon at a time, until all of the flour mixture is moistened.
- 3.
On a floured surface, roll pastry from the center to the edge, working to create a thin circle. Ease pastry circle into an 8-or-9-inch pie plate. Trim pie dough to hang 1-to-2-inches over the sides. Crimp edges as desired.
- 4.
Fill pie pastry with desired filling and prepare according to recipe instructions.
Nutrition Facts : Calories 200, FatContent 13g, SaturatedFatContent 8g, TransFatContent 0g, CholesterolContent 35mg, SodiumContent 180mg, CarbohydrateContent 19g, FiberContent 1g, SugarContent 2g, ProteinContent 2g
TURN A GINGERBREAD HOUSE INTO A CRAZY-GOOD PIE CRUST ...
Holiday treats are pretty freakin’ great. But once the celebration is over, everything changes. You may be stuck with a leftover gingerbread house right now, and what started out as festive décor is now just a massive cookie taking up space in your home. I mean, who even eats gingerbread houses anyway? They might look tasty, but biting into one would be bad news. You’ll be left with more regret than teeth. So what does any normal food-loving human do? Make a gingerbread pie crust, obviously. This is right up there with stuffing churros with leftover Halloween candy, because we’re ridiculous like that. And hungry.Sure, a stale gingerbread house can beedible—just not in its current form. But a food processor can turn it into crumbly, sugary, non-food-wasting joy. Then you can use it in a gingersnap-crusted French toast or pancake batter. You can make a flavored cream cheese or add it to oatmeal, granola, or yogurt. In other words, it can be used in everything and anything.But since pie crust is the hardest part about making pie, it only makes sense to use crumbs from a leftover gingerbread house. All you need is butter and a sweet tooth to make it happen. Done and done.Gingerbread Pie CrustYields: 1 9-inch pie crustPrep Time: 10 minutesCook Time: 10 minutesTotal Time: 20 minutes
Provided by Kirsten Nunez
Number Of Ingredients 2
Steps:
- Pre-heat your oven to 350 °F.
- Remove candies like gumdrops and mints. Sprinkles and icing are fine.
- Break apart the gingerbread house into small pieces. Smash it with a hammer, if you must. Do it for the sake of your food processor's well-being.
- Run the pieces through the food processor. Repeat until you have 2 cups of fine crumbs.
- Add the melted butter and mix well. The mixture should clump together when you scoop it up. If not, add a little more butter.
- Press the mixture into a 9-inch greased pie pan. Firmly press it along the bottom and up the sides.
- Bake for 10 minutes. The crust should look slightly brown and toasted.
- Finally, add pie filling of your choice. I made an egg custard pie with this crust, but any kind of cream or cheesecake filling would be ah-mazing.
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