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!
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 (220 °C). 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.
Notes
I like to use the harvest cookie cutter set for fall pies and you can buy it on Amazon.