All questions

How do I keep my cookie dough pie crust (flour, powdered sugar, butter) from sticking in the pie plate?

I make what I call a cookie dough crust when I make strawberry pie. But whether I grease the pie plate or not the crust sticks to the pie plate and it never cuts nicely.

asked by Ruthann 7 months ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
4 answers 278 views
Emma Laperruque
Emma Laperruque

Food Writer & Recipe Developer at Food52

added 7 months ago

I was just developing a recipe and had this same problem! Greasing and flouring the pie pan—before pressing in the dough—really helps.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
Smaug
added 7 months ago

Something that works with notoriously sticky crumb crusts- line the pie plate with aluminum foil, grease the foil. Make the crust and freeze it solid; it can then be removed from the pan and the foil carefully peeled off- the frozen crust is stronger than you might think. Don't know if this would work for your crust- I'm surprised a "cookie" crust would stick.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
Smaug
added 7 months ago

ps- the crust needs to be baked (and cooled) before freezing.

BakerBren
added 7 months ago

I always line pans with a round of ungreased parchment paper. Trace your pan and cut out slightly smaller than marked. I add a ring of butter around the bottom edge of the pan and a dot in the center to hold it in place while I work. It sticks less than if the paper is fully greased--go figure. I usually have better luck removing parchment paper than aluminum foil. I also always look for a format change so I can use springform pans for difficult doughs as I have better luck releasing the edges first, then sliding a cake spatula or chef's knife under the parchment layer to release the bottom followed by placement on the serving dish or a cake round before cutting. Good luck!

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
Recommended by Food52