Baking – Can you make pie crust from cookie dough

When preparing regular pie pastry, first chill the standard 30 minutes in the refrigerator before freezing. Chilling of pie pastry does two things:

1. Relaxes the gluten that has developed during mixing
2. Hydrates the starch granules (the more moisture the starch granules absorb, the more tender the final result)

Placing pie pastry right into the freezer either for "quick-chilling" to be able to better roll out right away, or for long-term storage, results in the water freezing and not having the opportunity to full hydrate the starch.

Instead of dividing pie pastry into two balls as many recipes direct, instead divide the dough but shape into 1-inch thick disks that are then wrapped, chilled, and frozen, if desired. The disk shape will allow it to chill more quickly, thaw more quickly (do so in the refrigerator to avoid excessive condensation between plastic wrap and dough) so that the exterior doesn't get too soft before the interior has softened, and it will be easier to maintain a round shape while rolling.

When making cracker crumb crusts as you indicated that you're doing for the cheesecake, I'd recommend freezing the bulk crumb/sugar/butter mixture in a freezer bag. If you're going to be baking the crumb crust you could just thaw it on the countertop until the mixture is soft enough to manipulate with your hands. Otherwise, microwave it for about 20 seconds at a time to melt the butter and then press and shape in your pan. If you were to shape the crust in the pan and then freeze, you're going to have a good chance of the crust possibly ending up damaged while in the freezer.

This seems like a fun adventure. I'll say upfront that I've never tried what I'm about to suggest.

When I read your question title the first thing that came to mind is a Puerto Rican sandwich that is very popular in Chicago, the jibarito. It's a sandwich in which the bread has been replaced by flattened and fried plantains. I think doing something similar could yield nice results for a pie crust. You just press the peeled plantains between two cutting boards to get your desired thickness.

As far as not frying, you should also be aware that fried plantains are damn good. I've never eaten a plantain that wasn't fried. That said, if you are committed to not frying I have suggestions as well.

First, the boiling and mashing is right out. I don't think the processing you'll be doing will result in a crust that holds up at all.

Roasting, or better yet, pan frying in butter I think is the way to go. I suggest just greasing a large frying pan with butter and pan-frying the plantain over medium-low heat until done.

If pan-frying is not your thing either, I'd suggest just brushing them with melted butter and tossing in a 400 F (200 C) oven for 10-15 minutes (complete SWAG - never oven roasted plantain). With either the roasting or pan-frying method you may wish to sprinkle each buttered side with a little sugar to add a little sweetness and a nice carmelization.