Berger Cookie Pie aka Baltimore Bomb Pie

Desserts

Difficulty: Easy Servings: 0 Source:

Ingredients

Crust:

2 cups unbleached all-purpose flour (or 1 c. all-purpose + 1 c. whole-wheat pastry flour*)

1/2 tbsp granulated sugar

1 tsp sea salt

12 tbsp COLD unsalted butter cut into slices

1/2 ea. beaten large egg cold (save the other half to brush on top of the crust)

1/4 cup ice-cold water

1/2 tbsp cold apple cider vinegar (I keep mine in the fridge)


Pie:

1 c. granulated sugar

1/2 c. light brown sugar

5 ea. large eggs

1 tsp vanilla

2 tbsp flour

1/2 c. unsalted butter melted

6 ea. Berger Cookies (about 3/4 of a pack) quartered

Directions

In a large mixing bowl, whisk together the flour, sugar, and salt. Using a pastry cutter or fork and knife, cut in the butter. You want to make sure butter chunks remain, as that's what makes the crust flaky.

In a separate small bowl, whisk together the COLD liquid ingredients (Using cold liquids ensures that your butter will not melt--another crucial detail for a flaky crust!).

Pour the liquid mixture into the flour-butter mixture and combine using a wooden spoon. Mix until dough comes together, but is not overly mixed (it should be a little shaggy). Form into a ball, wrap tightly with plastic wrap, and let chill in the refrigerator for at least an hour before rolling out.

Chill dough at least 1 hour before rolling out and fitting into a greased and floured 9-inch pie pan. Place the pan in the fridge while you prepare the filling.

Preheat oven to 350 degrees F. Place the quartered cookies in the pie crust. In a medium bowl, whisk together sugar, brown sugar, and flour. Beat in the eggs one at a time and add the butter, stirring constantly. Pour this mixture over the cookies.

Brush the edges of the crust with egg wash and bake for 45-55 minutes until the center is golden brown and the top is mostly solid (it should still jiggle a little). Let cool and enjoy!