Pie crust cookies are an easy and delicious way to use the scraps of pie dough that are leftover after you’ve made a pie. Just roll together the scraps, and fill them with whatever you have around the house. Some Nutella. A sprinkling of cinnamon sugar. Maybe some jam.
Bake them at the same time and temperature as your pie, and you’ve got a bonus treat!
Tips and tricks for these pie crust cookies
The difference is in the philosophy. While you could make or buy pie crust specifically for this recipe, the goal here is to make something delicious with minimal effort. Think of them as a little gift to yourself.
To make pie crust cookies that look like rugelach, mash your pie crust scraps into a ball and roll them to a rough circle about one-eighth to one-quarter inch thick (Panel #1 below). Spread or sprinkle your filling not quite to the edge of your dough (Panel #2).
Cut the dough into wedges (Panel #3 above). How many will depend on how much leftover pie crust you have and how big you want your cookies. There’s no right or wrong here.
Shape the pie crust cookies starting from the wide end and rolling toward the center of the circle. Place the cookie tip down onto a cookie sheet.
Alternate pie crust cookie shape
To make spiral pie crust cookies, roll out your leftover dough into a rectangle (Panel #1 below). Again, add your filling not quite to the edge (Panel #2).
For spiral cookies, roll the dough tightly from the short end (Panels #3 and #4 above). You might need to dab a bit of water on the end to get the dough to stick to itself.
Slice your roll into spirals about a quarter inch thick and place them on a lined baking sheet. Feel free to add more cinnamon sugar on top!
There’s no need to chill your pie crust cookies before baking. And no need to give them an egg wash unless you really want to. Just slip the cookie sheet into your oven and bake the cookies alongside your pie. They’re done when they start to turn a golden brown.
FAQs about pie crust cookies
My mother used scraps of pie crust to make mini apple pies in a small pyrex dish so we could have a taste of the pie she was serving. You could bake mini pot pies for a savory twist. Or, in The Book on Pie, Erin McDowell includes a recipe for pie scrap donuts!
Yes. If you don’t have enough scraps or just don’t want to make one more thing, you can freeze unbaked pie dough for three to six months. Just double wrap tightly it in plastic wrap and put it in a freezer bag.
Yes, you could freeze them either before baking or after they are baked and cooled.
Pie Crust Cookies
- Rolling Pin
- ¼ cup sugar
- 1 tablespoon cinnamon
Pie Crust Cookies
- ¼ pound leftover pie dough
- 1 to 2 tablespoons cinnamon sugar, Nutella or other filling
- Preheat your oven to 350°F if you have not already preheated your oven for making a pie. If your pie bakes at a different temperature, please just use that temperature.
- If you are using cinnamon sugar, combine the cinnamon and sugar in a small bowl.1 tablespoon cinnamon, ¼ cup sugar
- Combine your pie dough scraps and roll them out into a circle ¼ to ⅛ inch thick if you want cookies that look like rugelach or into a rectangle if you want spiral cookies. See the Tips and Tricks for examples.¼ pound leftover pie dough
- Sprinkle or spread your filling over the dough, leaving a small border around the edges.1 to 2 tablespoons cinnamon sugar, Nutella or other filling
- If you are making rugelach, cut the circle into wedges and roll your cookies from the outside to inside of the circle. If you are making spirals, roll from the short edge of the rectangle and slice your roll into ¼ inch cookies.
- Place the cookies on a baking sheet lined with parchment paper or a silicone mat. They will not spread so do not need much spacing.
- Bake for 10-15 minutes, depending on the size of your cookies. If you are using a different oven temperature than 350°F, just keep an eye on the cookies and take them out when they are starting to become light brown.
- Let cool on the baking sheet. Pie crust cookies can be stored at room temperature for about one week or frozen for three to six months.
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