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Cookie Crumb Crust Mix

Cookie Crumb Crust Mix recipe image
This homemade cookie crumb crust mix is the secret to achieving a rich, nutty, and tender base for any pie or cheesecake. By blending unbleached flour with chopped nuts and a generous amount of butter, you create a versatile dry mixture that stores beautifully for weeks. It eliminates the guesswork of making crusts from scratch every time. Simply press the mix into your pan and bake it alongside your filling, or pre-bake it for a sturdy foundation. The result is a golden, crumbly texture that adds sophisticated flavor and crunch to fruit pies, custards, or chocolate desserts. It&# 226;ÂÂs an essential pantry staple for bakers who love consistent, professional-quality results at home.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 10
Calories: 2945.8
Dietary: Vegetarian
Description
This homemade cookie crumb crust mix is the secret to achieving a rich, nutty, and tender base for any pie or cheesecake. By blending unbleached flour with chopped nuts and a generous amount of butter, you create a versatile dry mixture that stores beautifully for weeks. It eliminates the guesswork of making crusts from scratch every time. Simply press the mix into your pan and bake it alongside your filling, or pre-bake it for a sturdy foundation. The result is a golden, crumbly texture that adds sophisticated flavor and crunch to fruit pies, custards, or chocolate desserts. It&# 226;ÂÂs an essential pantry staple for bakers who love consistent, professional-quality results at home.
Ingredients
  • 6 cup Unbleached Flour
  • 1 1/2 cup Brown Sugar, Firmly Packed
  • 1 1/2 cup Chopped Nuts
  • 1 pound Butter or Margarine, Softened
Directions
  1. 1
    Preheat oven to 375 degrees F (190 degrees C).
  2. 2
    In a large bowl, combine the unbleached flour, firmly packed brown sugar, and chopped nuts; stir until evenly distributed.
  3. 3
    Add the softened butter or margarine to the dry ingredients.
  4. 4
    Using a pastry blender or your fingers, cut in the butter until the mixture resembles coarse cornmeal with no large lumps of fat remaining.
  5. 5
    Press the mixture firmly and evenly into two unbuttered shallow baking pans (such as 9x13 inch jelly roll pans).
  6. 6
    Bake in the preheated oven for about 15 minutes, or until the mixture is lightly golden and set.
  7. 7
    Remove from oven and allow to cool completely in the pans.
  8. 8
    Once cooled, crumble the baked mixture into coarse crumbs.
  9. 9
    Transfer the crumbs into a large airtight container, label as Cookie Crumb Crust Mix, and store in a cool, dry place for up to 6 weeks.
  10. 10
    To use for a pie crust: Press approximately 2 cups of the crumb mix into a 9-inch pie plate and bake according to your specific filling recipe's instructions.

Nutrition Facts

Servings 10

Amount Per Serving
Calories 2945.8kcal
% Daily Value *
Total Fat 140.4g216%
Saturated Fat 31.2g156%
Cholesterol 0.0mg0%
Sodium 1231.8mg52%
Total Carbohydrate 375.2g126%
Dietary Fiber 15.8g64%
Sugars 91.7g
Protein 50.1g101%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: cookie, crust, pie, crumb, nuts, butter, flour, baking, dessert, mix, pie crust, homemade, pantry staple, vegetarian, nutty, golden, brown sugar, pastry
Read it online: https://www.chefs-mate.com/recipe/cookie-crumb-crust-mix/