Cookie-Type Pie Shells

When a recipe calls for a baked pie shell, a sweet, rich crust may be made with cookie dough. Many superior farm cooks have favorite refrigerator cookie recipes they enjoy using to make pie shells for chiffon and other fluffy, light pie fillings. You can roll the thoroughly chilled dough and fit it, like pastry, into the pie pan. Or you can shape the dough in the traditional roll, chill and then slice it ⅛" thick. Cover the bottom and sides of the lightly greased pie pan with overlapping slices. It takes about 30 to 33 slices for an 8" pie pan. The overlapping cookies on the sides of the pie pan will make an attractive scalloped edge. Chill for at least 15 minutes, prick the entire surface with a 4-tined fork and bake in a moderate oven (375°F.) until lightly browned, about 10 minutes.