Jazzed-Up Store-Bought Pie Crust

Any crisp, lightly sweetened, relatively neutral-tasting cookies will work here. I particularly like animal crackers and thin wafer cookies. Feel free to add a bit of spice according to what kind of pie you’re making to bump up the flavor even more. Brushing a bit of melted butter on the rolled crusts can give a nice richness if that’s what you’re after.

Makes 1 double-crust pie

• 1 cup crisp, lightly sweetened cookies (see note)
• 1/3 cup granulated sugar
• 1/4 teaspoon cinnamon (optional–see note)
• 1 15-ounce box refrigerated pie crust (2 single crusts), softened according to package directions
• 2 tablespoons butter, melted (optional–see note)

In the bowl of a food processor, combine the cookies and the sugar and cinnamon, if using. Process until very finely ground. Dust a work surface generously with the cookie dust. Carefully unroll one of the pie crusts onto the work surface and sprinkle with more cookie dust. Use a rolling pin to roll the crust slightly thinner and press some of the cookie dust into the dough.

Fit the pie crust into the desired pan. For a slightly richer tasting crust, brush lightly with melted butter. Refrigerate until firm before filling the crust as desired.

Repeat the dusting and rolling process with the second crust, and drape it over the pie filling. Crimp the top and bottom crusts together. Brush the top crust lightly with melted butter. Chill for 10 minutes before baking according to the pie recipe you’re using.