Cookie-style pie crust: the basics

This new way of thinking about pie crust is inspiring and fun.  Let the cookie and pie filling combinations take you all kinds of places.

Cookie pie crust, basic recipe:

Ingredients:
9 Tbsp Unsalted butter, divided
5 1/2 Tbsp Brown sugar, divided
2 Tbsp Sugar
1 Large egg
1/2 tsp Vanilla extract
1/2 cup Flour
1/8 tsp Baking powder
1/8 tsp Baking soda
1/4 Heaping tsp Salt

Method:
1.  Preheat oven 350 degrees F.  Line 13/9/2 in pan with parchment paper, coat with non-stick cooking spray or grease with butter.  In bowl of mixer, combine 6 Tbsp of butter,  4 Tbsp of brown sugar and 2 Tbsp of sugar and beat well until light and fluffy.  Scrape down the bowl as needed.
2.  Add egg, beat until pale and fluffy.  Add remaining ingredients and beat until well blended.  Pour mixture into prepared pan and spread evenly to the edges.  Bake for 17 to 18 minutes or until golden.  Allow to cool completely.
3.  Crumble cookie into large bowl.  Add remaining butter and brown sugar and using your hands, mix together until it is moistened and crumbly.  Press into a 9-in pie pan.

Now, depending on the filling you choose, you may need to blind bake this crust of about 10-15 minutes.  Any filling that does not get baked will need to have the crust blind baked first. 

From here, can you imagine the possibilities?  

How about a snickerdoodle crust with a pumpkin pie filling?  You'll need to add 1 tsp of cinnamon to your cookie batter and then add another 2 tsp to the second stage of crumbling with brown sugar and butter. 

Or a chocolate chip cookie crust with a cookie dough ice cream filler?

Or a shortbread cookie crust with a lemon meringue filling?  For that, the shortbread cookie recipe will be rather different, but you get the idea. 

My Sugar Lovin pie plate runneth over.