DOUBLE LEMON BURST COOKIE MIX PIE

In a stand mixer, on medium speed beat the butter and 3/4 cup of the Lemon Burst Cookie Mix for 1 minute, occasionally scraping the bowl with a rubber spatula. Add the egg and mix until incorporated. Reduce speed to low and gradually add the rest of the cookie mix and beat until the dough wipes the bowl clean, and starts to form a ball. Turn out dough onto a lightly floured surface and finish mixing by hand until smooth (if necessary). Grease a 10" glass pie plate with butter; press the dough to line the pie plate and refrigerate for 1 hour. Preheat oven to 350°F and bake for 15-18 minutes, or until edges are lightly browned. Cool baked pie crust on a wire rack.

Filling:
1 box of Shirriff Original Lemon Pie Filling & Dessert Mix (makes 2 pies)
1 container (1 litre) Cool Whip

Follow the directions on the box to make the pie filling (I used both packages in the box). Pour the filling into the cooled pie crust. Place plastic wrap over the pie and cool completely. Top the pie with Cool Whip. Enjoy!

Note: You can use 8" pie plates to make two pies.