Crust lovers, rejoice!
There are pie lovers, and then there are pie crust lovers.
Whileslab piesare perfect for making and serving any season, we do consider them the ultimate summer dessert.
Credit: Antonis Achilleos; Food Styling: Emily Nabors Hall; Prop Styling: Claire Spollen
These crowd-pleasers make the most of the abundance offresh fruits at the farmers' market.
A really memorable version needs a great base though.
Pie crust cookies are a cinch to make, and make great afternoon or midnight snacks.
Bake at 375 F for 10 minutes or until golden brown.
Add butter and shortening; pulse until mixture resembles coarse meal, 8 to 10 times.
Gently divide dough into thirds.
Wrap dough disks individually in plastic wrap; chill at least 30 minutes or up to 24 hours.
(Dough may be stored in freezer, wrapped tightly with plastic wrap, up to 1 month.
To use from frozen, let dough thaw 8 hours or overnight in refrigerator.)