Do you eat, or save up the fortune cookies that come with Chinese restaurant food? Did your kid come home with a gallon bag of imperfect fortune cookies from the fortune cookie factory they visited for a school trip? Here’s a way to put those cookies to use: crumb crust. You know, just like a graham crust, only more… fortuney. The crumbs will seem pretty delicate when working up the sides of the pie pan, but after baking, the crust is nice and stable.
Use in any recipe the calls for a graham cracker crust! We loved it with the Frozen Yogurt Pie I made last year.
Fortune Cookie Crumb Crust
makes 1 pie crust
~25 fortune cookies, broken, fortunes removed
4 tbsp melted salted butter
1 tbsp sugar
Crush the cookies by pulsing in a food processor or blender. (Remember to remove the fortunes first!) The cookies are too hard to crush by hand and will shred a zip bag, so a machine is best if you don’t want to have to mortar and pestle three at a time. Aim for a mixture of fine and more coarse, but small pieces.
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| Ready to press in, it will look like too much at first, but it is just right for a 9 inch pie pan. Keep pressing. |
Pulse in the sugar and then the melted butter to a coarse, sandy mixture. You can also stir the crust together in a bowl to evenly coat. Press the mixture into a 9-inch pie pan and bake* it in a 350° oven for about 15 minutes, until it starts to brown. Let cool completely.
*If the crust will be used with a baked filling, brush the crust with a beaten egg white, and bake for just a few minutes before filling and finishing the bake. That will help prevent the crust from getting soggy.
Here are some more letter F recipes:
