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.
"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!)
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).
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:
A (former) student of English, a lover of raisins, a user of comma splices. My spirit animal is an eggplant. I'm probably the person who picked all of the cookie dough out of the cookie dough ice cream. For that, I'm sorry.