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Speculoos Pie Crust
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4.88 from 8 votes

Speculoos Pie Crust

This Speculoos Pie Crust is ideal during the winter months when a bit of cinnamon and ginger help survive the winter. This recipe makes two Speculoos Pie Crusts for two 10 inch / 26 cm round pies; each pie crust weighs about 24.7 oz / 700 g. If you like a thinner crust, you will have a little left over.
Prep Time10 mins
Cook Time20 mins
Total Time1 hr
Course: Dessert
Cuisine: Belgian, Vegetarian
Keyword: Fall, Winter
Servings: 24 slices
Author: Belgian Foodie

Ingredients

  • 700 g Speculoos cookies ground to crumbs
  • 200 g flour to start with but you may need a little more (see notes)
  • 4 g baking powder
  • 2 tbsp brown sugar
  • 280 g butter
  • 6 egg yolks

Instructions

Pie Crusts by Food Processor

  • Prepare the dough a little in advance since it must sit in the refrigerator at least 30 minutes before using. Depending on the size of your food processor you may need to divide the ingredients into 2 parts and follow the steps below for each part.
  • Grind the Speculoos cookies in a food processor until you have a fine crumb.
  • Add the flour, baking powder and brown sugar into the bowl of the food processor. Mix a couple pulses so ingredients are blended.
  • Cut the butter in small cubes and add to the flour mixture
  • Blend the butter with the flour mixture until you get a grainy texture such as cornmeal. In a food processor this usually takes about 20 seconds
  • Add the egg yolks into the dry mixture and mix until you get a smooth dough. In a food processor this usually takes about 30 seconds. Wait until the dough forms one piece and starts to pull away from the sides of the bowl. Remove the dough from the bowl and knead it a couple times with your hands on a clean surface with a little flour. If you are able to knead the dough without it sticking to your hands, the dough is ready. If the dough still sticks, add a little more flour until it no longer sticks.
    Speculoos Pie Crust dough

Pie Crusts by Hand

  • Prepare the dough a little in advance since it must sit in the refrigerator at least 30 minutes before using.
  • Roll the Speculoos cookies into crumbs. Put some cookies into a Ziploc bag and lock the opening. Careful not to overstuff the bag. Use a rolling pin to roll over the Ziploc bag until you have a fine crumb. Continue until you have the amount of Speculoos crumbs that you need. You won't have as fine a result as with a food processor, but it will be sufficient. With your thumb and forefinger, break down any lumps of cookie that still remain until you have a relatively fine crumb.
  • Mix the flour (keep about 1/4 cup for mixing/kneading stage), baking powder, and brown sugar.
  • Cut the butter in small cubes and add to the flour mixture. Blend the butter with the flour mixture until you get a grainy texture such as cornmeal.
  • Add the egg yolks one by one into the dry mixture and mix until you get a smooth dough. If you need, add some of the reserved flour and mix some more. Continue this process (adding flour and mixing) until the dough forms one piece and starts to pull away from the sides of the bowl. Remove the dough from the bowl and knead a couple times with your hands on a clean surface with a little flour. If you are able to knead without the dough sticking to your hands, the dough is ready. If the dough still sticks, add a little more flour until it no longer sticks.

Pie Crusts by Food Processor and by Hand

  • See below for common instructions for hand and food processor.
  • Wrap the dough in plastic wrap and put in the refrigerator at least 30 minutes. You can let this sit a few hours if you want to make ahead of time. I've used dough up to 2-3 days after it had been made.
  • While the dough is in the refrigerator I usually prepare the filling (see below) and preheat the oven to 175°C / 350°F
  • Remove the dough and start rolling out on a floured smooth surface (I use a very large cutting board). You will probably not be able to roll it out in one piece. That is ok. Try to roll it out as much as possible, keeping the thickness about a rim of a coffee cup. Put the pieces into the pie pan and press lightly. Continue until the bottom and sides are covered. I find a smooth sided pan works best (such as a pan you would use for cheesecake about 2 inches / 5 cm high with a removable bottom). When all sides are covered use the flat edge of a knife to even out the crust and smooth it over.
    Speculoos Pie Crust Prebake
  • Put the pie tin into the oven and leave about 10 minutes until brown. I've tried to put baking paper over the crust and then fill with uncooked beans, as many suggest, but found that the sides cook before the bottom does. Try it therefore without the paper and beans. If the crust rises in parts or bubbles while cooking you can flatten it out when it comes out of the oven.
  • Repeat for the second pie tin.
  • Leave the pre-baked pie crusts to cool before filling.

Notes

I recommend mixing in about 3/4 of the amount of flour indicated above, and then adding more flour bit by bit until you reach the consistency you seek.  Knead the dough lightly between additions of flour.  You may need a little more flour than indicated so do not be worried if you do.  Several factors may influence the amount of flour needed, for instance, the humidity in the room, the exact volume of egg yolks, and the ingredients used in your chosen cookies.

Nutrition

Nutrition Facts
Speculoos Pie Crust
Amount Per Serving
Calories 273 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 9g56%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 87mg29%
Sodium 125mg5%
Potassium 24mg1%
Carbohydrates 30g10%
Fiber 0.3g1%
Sugar 11g12%
Protein 4g8%
Vitamin A 0IU0%
Calcium 0mg0%
Iron 0mg0%
* Percent Daily Values are based on a 2000 calorie diet.