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Colorful Sugar Cookie Crust

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  • Prep 25 min
  • Total 60 min
  • Servings 1
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This crust is a colorful presentation for any of your choice of fillings.
by: Half-Baked Harvest
Updated Apr 22, 2021
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  • 1 roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough
  • Neon food coloring, 3 of your favorite colors


  • 1
    Heat the oven to 350°F. Grease a 9-inch pie plate with cooking spray.
  • 2
    Generously flour your work surface. Divide the sugar cookie dough into thirds. Working with one piece of dough at a time, knead 1-2 drops of food coloring into the dough until smooth. (DO NOT EAT RAW COOKIE DOUGH AFTER KNEADING ON FLOURED SURFACE.) Repeat with the remaining dough, but use a different color for each 1/3 of dough. You should end up with three different colored balls of dough.
  • 3
    Lightly flour your work surface once more and roll each round of dough out into roughly a 9x6 inch rectangle. Carefully stack each sheet of dough on top of each other. Gently press down on the top to adhere the sheets of dough together. Roll up tightly into a layered log, and slice into 1/2-inch rounds, as you would with slice-and-bake cookies.
  • 4
    Press the rounds, flat side down, evenly into the bottom and sides of a 9-inch glass pie plate to form a crust. Place the pie plate on to a baking sheet and bake for 25-30 minutes or until the crust is lightly golden. Remove and let cool completely before filling. (Place in the refrigerator or freezer to chill quickly if needed.)
  • 5
    Fill with your favorite no-bake filling (such as ice cream or pudding).

Expert Tips

  • tip 1
    If you wish to remove the crust from the pie plate, do so before filling. Just run a knife along the edges of the crust and gently work it out of the pie plate. Fill as directed.

Nutrition Information

No nutrition information available for this recipe
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