Biscoff Pie Crust
This super easy Biscoff Pie Crust is a great choice for those no-bake pies and tarts on hot summer days. This recipe also yields a delicious buttery crispy pie crust when baked. You won’t go wrong either way!
Servings: 1 Pie crust
Equipment
Ingredients
- 1 package Biscoff cookies 250 g
- A pinch of salt
- 3 oz unsalted butter melted, 85 g
Instructions
Using a food processor
- Break Biscoff cookies into small pieces and ground in a food processor until fine crumbs form.
- Melt the butter in the microwave for about 30 - 45 seconds, stir with a fork to dissolve any remaining solid butter. Drizzle melted butter over the Biscoff crumbs while the food processor is running, then process for an additional 10 - 20 seconds until the mixture is the texture of wet sand.
Make it by hand
- Put the cookies into a ziploc bag, break them up with a rolling pin and pound them into fine crumbs.
- Transfer Biscoff crumbs to a medium mixing bowl and stir in the salt. Drizzle melted butter over it and mix it with a fork until the mixture resembles wet sand.
Form the pie crust
- Turn the mixture out into a tart pan or pie dish and press into the bottom and sides of the pan to form a crust.
- For a no-bake recipe, wrap well and freeze (or refrigerate) until ready to use.
- For a baked recipe or simply for a crunchier crust, blind bake or par-bake the crust at 375°F for 10 minutes.
Notes
- Whether you’re processing the cookies with a food processor or blender, or by hand, make sure to process them into fine crumbs, larger pieces will not hold together as well.
- It helps to use something with a flat bottom like a measuring cup to press the Biscoff crust into an even layer. Make sure to press firmly.
- This recipe will be enough to fill a 9” pie plate, an 8” or 9” springform pan for cheesecake, an 8” square baking pan or an 8” tart pan to make a thicker crust.
Nutrition
Serving: 336g | Calories: 1840kcal
