ISO help w/cookie crust

[babetoo]

these came out pretty good. i think next time i would put cookie dough on the backs of the cupcake pans. they puffed quite a bit even with docking. i checked at about 7 min and pressed down some of the puff with back of teaspoon. otherwise would not be deep enough for the filling. then i baked about 2 min. more. they are very crunchy, so maybe less. i used a skewer to get out of pans. all twelve came out perfectly. then i made the eagle brand lemon filling for pie. cooked on med. in microwave for five minutes. almost curdled the eggs. so would suggest same amount of time at lower setting. all and all was successful. just as easy as to make a regular tart crust, i think. but i made them with what i had. my son has slowly gotten all my pie plates to his house, so that is why no pie. lol

[tinlizzie]

Originally Posted by babetoo

these came out pretty good. i think next time i would put cookie dough on the backs of the cupcake pans. they puffed quite a bit even with docking. i checked at about 7 min and pressed down some of the puff with back of teaspoon. otherwise would not be deep enough for the filling. then i baked about 2 min. more. they are very crunchy, so maybe less. i used a skewer to get out of pans. all twelve came out perfectly. then i made the eagle brand lemon filling for pie. cooked on med. in microwave for five minutes. almost curdled the eggs. so would suggest same amount of time at lower setting. all and all was successful. just as easy as to make a regular tart crust, i think. but i made them with what i had. my son has slowly gotten all my pie plates to his house, so that is why no pie. lol

Gee, Babetoo. What a dandy idea (a why-didn't-I-ever-think-of-that-one for me). Do you ever do that with plain pie pastry? I believe I'll give it a try - maybe with Aunt Bea's flavor suggestions. Then again, lemon....all the lemon talk on DC lately, besides setting off a lot of lip-smacking, must be causing a lemon-run all across the continent - maybe world-wide.