Ah, we remember making our very first pie: so keen to make something, and yet too scared to operate an oven. Enter the hack of all beginner-bakers - the biscuit crust.
The idea is simple: take a (usually store-bought) biscuit, crush it up with enough melted butter for it to resemble wet sand, line a pie tin, and fill. Voila! Instant, effortless pie*.
Nowadays, we are more than capable of making our pastry, but there’s still a soft spot for these bikkie crusts. Whether you choose to make your own, use a few leftovers, or buy them from the shops, they make an excellent #pantryhack for the midnight munchies, and we never say no to that.
*Or some people call it a tart. We’re using them interchangeably here - don’t @ us in the comments!
Roasted rhubarb, rosemary and ginger Monte Carlos Source: Billie Justice Thomson
Brown butter pecan shortbread fingers Source: Chris Middleton
Speculaas Source: China Squirrel
Source: Steve Brown / Hachette Australia
Carrot cake biscuits Source: Chris Middleton
Chocolate crackle biscuits Source: Alan Benson
How can we have a bikkie-list and leave out the most iconic biscuit of them all? The Anzac biscuit is perfect for a pie crust because it’s mild enough to take on any number of fillings, but still has oats and coconut to give it a little texture. Our version uses palm sugar for a little twist, but any type of leftover (ha!) Anzac biscuit would work too. Cracked pepper biscuits Source: Chris Middleton
Ginger biscuits Source: Chris Middleton
