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    Home » Cookies

    Published on: October 13, 2021 by Janice; Updated on: February 23, 2022 Leave a Comment

    Pie crust cookies

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    A plate of leaf-shaped pie crust cookies.

    Learn how to make pie crust cookies from leftover pie dough with this easy recipe. Now you will never let leftover dough go to waste again!

    A plate of leaf-shaped pie crust cookies.

    Let's get real: any leftover pie dough that you may have often gets neatly wrapped in plastic wrap and refrigerated, never to be seen again until you clean out your fridge and unwrap the surprise.

    Two disks of all-butter pie crust ready to be rolled out to make a double crust pie.

    Instead of storing the leftover dough for never, why not use it while you've got the oven turned on baking that pie? Make cookies out of leftover pie dough! It's so easy!

    Ingredients to make pie crust cookies from leftover pie dough, measured out and ready to use.

    What you will need

    To make cookies from leftover pie dough, you only need three ingredients!

    1. (leftover) pie dough (duh!), preferably chilled to make it easier to roll and cut
    2. (leftover) egg wash to brush onto the cookie cutouts before baking, helping them brown and also acting as a glue for flavourful toppings
    3. turbinado sugar or cinnamon sugar to add sweetness and flavour
    Cutting out pie crust cookies from leftover pie dough. These can be baked to eat as cookies or used to decorate a pumpkin pie.

    Turning leftover pie dough into cookies

    These pie crust cookies are so easy to make! All you have to do is:

    • roll out the dough on a lightly floured surface
    • use cookie cutters or a pastry wheel to cut out shapes
    • place the unbaked pie crust cookies on parchment-lined sheet pans, spacing them out
    • brush with egg wash and sprinkle with cinnamon sugar or coarse turbinado
    • bake until golden brown
    Unbaked leaf-shaped pie crust cookie cutouts for decorating a pumpkin pie, topped with cinnamon sugar before baking on a sheet pan.Baked leaf cookie cutouts made from leftover pie dough topped with cinnamon sugar for decorating pumpkin pie.

    The beauty of using up leftover pie dough to make cookies is that you will never let leftover dough go to waste again! Plus you can use a few of these to decorate your pies and tarts (or hide imperfections if need be). I used these to decorate this pumpkin pie made without evaporated milk, for example, and the result is stunning!

    Leaf-shaped pie crust cookie cutouts for decorating a pumpkin pie.

    Alternative toppings

    I love to sprinkle pie crust cookies with cinnamon sugar before baking, but you have other options:

    • granulated sugar to add sweetness without extra spices
    • turbinado sugar to give them more crunch
    • salt and savoury spices to make savoury pie crust cookies, like for example, steak spice mix, za'atar, freshly ground pepper, sesame seeds or poppy seeds, nigella seeds, shredded cheese, etc.

    Another sweet option is to roll a sheet of leftover pie dough with jam and make slice-and-bake pinwheel cookies.

    Other recipes to make with leftover pie dough

    Leftover pie dough isn't a problem. It's a life saver! You can make so many small-batch versions of your favourite recipes:

    • jam tarts
    • butter tarts
    • mincemeat tarts

    A plate of pie crust cookies shaped like oak leaves and sprinkled with cinnamon sugar, ready to be eaten.
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    Pie crust cookies

    Prevent your screen from going dark
    Learn how to make pie crust cookies from leftover pie dough with this easy recipe. All you need is a little pie dough, some cinnamon sugar, and an egg wash to make these. They are light, buttery, and crispy, and not too sweet! You can use these to decorate pies and tarts too!
    Course Dessert
    Cuisine American, British
    Keyword pie crust cookies
    Prep Time 15 minutes
    Cook Time 20 minutes
    Total Time 35 minutes
    Servings 60 cookies
    Calories 26kcal
    Author Janice

    Equipment

    Rolling pin
    leaf cutter
    Pastry brush
    Shop now
    Sheet pan

    Ingredients

    Egg wash

    • 1 large egg(s)
    • 15 mL (1 tablespoon) water
    • 1 pinch Diamond Crystal fine kosher salt

    Pie crust cutouts

    • 300 grams (⅔ lb) all-butter pie dough or whatever leftover amount you have
    • 30 mL (1 tablespoon) cinnamon sugar more or less depending on amount of dough

    Instructions

    Egg wash

    • In a small bowl, whisk together the egg, water, and a pinch of salt. Set aside.

    Pie crust cutouts

    • Preheat the oven to 425 ºF. Line a few sheet pans with parchment paper.
    • On a lightly floured surface, roll the leftover pie dough out until it's ¼–⅛" thick.
    • Cut out cookie shapes (or whatever shape you want). Place them on parchment-lined baking sheets, leaving a little space between them for air circulation.
    • Brush the cutouts with a thin layer of egg wash and sprinkle with cinnamon sugar.
    • Bake the cutouts until evenly golden brown and baked through, about 15–20 minutes.
    • Let the cutouts cool completely before eating. You can store the leftover crust cutouts in an airtight container or use them to decorate a pie or tart.
    Give backIf you enjoy the free content on this website, say thank you!

    Notes

    I like to use the harvest cookie cutter set for fall pies and you can buy it on Amazon.
    Tried this recipe?Mention @bakesomethingawesome or tag #bakesomethingawesome!

    Nutrition

    Calories: 26kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 3mg | Sodium: 22mg | Potassium: 6mg | Fiber: 1g | Sugar: 1g | Vitamin A: 4IU | Calcium: 1mg | Iron: 1mg

    More Cookies

    • Chocolate shortbread cookies
    • Alfajores
    • Chocolate chip cookies with pecans
    • Sugar cookies with sprinkles
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