So we bought cherry-cranberry pie filling and cream cheese and sweetened condensed milk for a no-bake cheesecake treat, but forgot the graham crumbs, so I had to improvise!

And voila! I made a sugar cookie pie crust and it is divine. SO GOOD 😋

The sweetness and softness of the sugar cookie really balances the tart topping.

Took a closeup of the crust for you closet bakers out there 🥰

Ingredients in the pic. I used a mixer. Blend the softened butter with the sugar until it's creamy, add the egg white and vanilla, whip it good, add the flour and baking soda, blend it until it's all combined and "packy". Transfer to the counter, form it into a ball and flatten it, put it in a baggie, throw in the freezer for 20 minutes cuz ur gonna roll it with a rolling pin and there's butter in there. Take it out, flour the countertop, pound it around a bit, then roll it out to about an inch past the width of the pie plate, then transfer it. Don't worry if it breaks too much, it's easy to pinch together and fix cracks and stuff. Now take a fork and poke it into the dough all over the place. When it's forked and fluted (pretty arund the edges) throw it back in the freezer for 10 minutes, then bake at 350 for 12 minutes. Do NOT overbake. Let cool completely before adding pie filling/cheesecake filling. OH and don't forget to butter or spray the pie plate so it comes out easy!