Colorful Sugar Cookie Crust

Heat the oven to 350°F. Grease a 9-inch pie plate with cooking spray.

Generously flour your work surface. Divide the sugar cookie dough into thirds. Working with one piece of dough at a time, knead 1-2 drops of food coloring into the dough until smooth. (DO NOT EAT RAW COOKIE DOUGH AFTER KNEADING ON FLOURED SURFACE.) Repeat with the remaining dough, but use a different color for each 1/3 of dough. You should end up with three different colored balls of dough.

Lightly flour your work surface once more and roll each round of dough out into roughly a 9x6 inch rectangle. Carefully stack each sheet of dough on top of each other. Gently press down on the top to adhere the sheets of dough together. Roll up tightly into a layered log, and slice into 1/2-inch rounds, as you would with slice-and-bake cookies.

Press the rounds, flat side down, evenly into the bottom and sides of a 9-inch glass pie plate to form a crust. Place the pie plate on to a baking sheet and bake for 25-30 minutes or until the crust is lightly golden. Remove and let cool completely before filling. (Place in the refrigerator or freezer to chill quickly if needed.)

Fill with your favorite no-bake filling (such as ice cream or pudding).