10 Easy Pie Crust Desserts
Not sure what to do with that excess pie crust? Here are some ideas. You’ll find all you need in this collection of pie crust treats. These recipes demonstrate exactly how adaptable pie crusts can be. Every taste bud will be satisfied with anything from turnovers to pumpkin pies to Pop-Tarts. Would you like to save this recipe? If you provide your your address here, we’ll send you the recipe right to your inbox! Regardless of whether you use a handmade or store-bought crust, these pies will be absolutely mouthwateringly excellent!
Warning: If you’re attempting to lose weight or reduce your calorie intake, proceed at your own risk.
Are you getting excited yet?
1.Cinnamon Sugar Pie Crust Cookies
What about cookies made from pie crust? I’m quite interested! Cinnamon sugar is sprinkled on top of leftover pie crust before it is cooked till golden. The premise is straightforward, but the flavor will take your breath away. These bite-sized beauties are unexpectedly addicting due to their small size. One mouthful of this crunchy and sweet treat with a hint of spiciness will have you hooked. When dipped in a sweet sauce like caramel or chocolate, these cookies are even better. You could serve them with a pumpkin pie or cheesecake dip for a deconstructed pie-like dessert.
It requires the least amount of work while providing the most amount of taste.
2.Apple Cinnamon Turnovers
These apple cinnamon turnovers explode in your tongue like a mind-blowing burst of flavor! This dessert is to die for, from the flaky crust to the crisp apple filling, to the caramelized sugar-cinnamon sauce to the vanilla icing on top, and everything in between. Would you like to save this recipe? If you provide your your address here, we’ll send you the recipe right to your inbox! It asks for handmade pie crust, but I’ve made it with store-bought puff pastry and it turned out just as delicious.
Every morsel of this apple pie is pure delight!
3.Caramel Apple Empanadas
Your favorite fair food has been transformed into mouthwatering empanadas. These hand pies are very delicious! This isn’t your typical empanada, guys. This is something special. The fillings of this hand pie are not just one, but two different kinds! The filling, in addition to the apples, is silky and luscious, thanks to the use of cream cheese. Oh my, my, my. It doesn’t stop there, either. Once the empanadas have been prepared, they are dipped in a caramel sauce made from caramel ice cream, milk, and powdered sugar, before being served.
4.Pie Crust Cinnamon Rolls
Have you ever tried making cinnamon rolls from leftover pie crust? If you haven’t, you should. It’s something I’d never considered before. I’m so glad I came on this recipe since these rolls have really transformed my life. Pie dough is flattened out thin, coated with butter and cinnamon sugar, wrapped up, and cooked using leftover pie crust.
Simply said, that’s all there is to it. And what was the outcome? Goodness, what a waste of time. Pie crust is light and flaky; the addition of butter, cinnamon, and sugar takes it to a whole new level of deliciousness. It’s insanely delicious!
Pumpkin pie is an essential part of any Thanksgiving dessert table! This pumpkin pie is worthy of the holidays, but it’s so simple to make that you can enjoy it any time of year. Believe me when I say that you will want to! The combination of a store-bought pie crust with a super-simple pumpkin pie filling is truly a fantastic one. When it comes to a sweet and creamy filling with a buttery crust, you simply can’t go wrong. Nobody will be able to tell that the crust is store-bought since it’s so delicious.
6.Peanutty Pie Crust Clusters
When it comes to peanut butter, you can’t go wrong with these pie crust clusters. They’re delicious! Small pieces of pie crust, salted peanuts, and crispy toffee bits are cemented together with peanut butter and then covered with white chocolate to create a delicious treat. I’m at a loss for words when it comes to describing how ridiculously delicious these are. These morsels are really delicious, thanks to the contrast of sweet and salty flavors, as well as the many types of crunch. What’s the best part?
Regardless of your experience in the kitchen, you will be able to do this task.
7.Salted Caramel Pie
Sweet and salty combos are something I can’t get enough of. Salted caramel, for example, is both a strength and a weakness of mine in equal measure. It’s nearly difficult for me to say no. When it comes to this salted caramel pie, one piece just is not enough. For starters, the pie crust is constructed entirely of Oreo cookies that have been crushed. My cookie-obsessed heart is already bursting with excitement. Then there’s the pie filling to consider. How could anybody say no to this scrumptious treat made with luscious chocolate, buttery caramel, and sea salt?!
While it is much easier to purchase Pop-Tarts, it is far more satisfying to create your own. Even though this recipe is so easy, the end product will make your heart sing. Breakfast has never been more delicious as it is now, thanks to these knockoff Pop-Tarts! Another advantage of making your own Pop-Tarts is that you may customize the filling to your liking. Make use of any and all jams and preserves that you can think of! You can create your own pie crust, but store-bought pie dough works just as well as homemade.
A list of pies would be incomplete without a mention of cherry pie! This refreshingly sweet and fruity delight is a must-have for the summer months. Everything in this dish is created from scratch, even the sauce. But don’t let this put you off! It’s not that difficult, and the return is well worth the effort. If you’ve never made pie crust before, you’re going to have a great time with this recipe. Believe me when I say that it is rewarding and will win you some serious bragging rights.
The filling, on the other hand, is quite straightforward. Fresh cherries are sweetened with sugar and thickened with cornstarch to create this dessert classic. Extra flavor may be achieved by adding a splash of lemon juice, vanilla, and almond essence.
10.Coconut Macaroon Pie
A flaky pie crust is filled with a sweet coconut custard and cooked until the crust is golden brown and crisp. With just one taste, you’ll be transported to a tropical paradise. Because the recipe makes use of store-bought pie crust, all you’ll have to worry about is the filling for this dessert. It is necessary to combine sweetened condensed milk, eggs, butter and flour with shredded coconut in order to make the custard. After 45 minutes in the oven, you’ll have a deliciously sweet and coconut-flavored pie that you won’t soon forget.
10 Easy Pie Crust Desserts
- Choose your favorite recipe from the list
- Organize all of the ingredients that will be needed
- 30 minutes or less is all you need to prepare a pie crust delight.
How To Use Store-Bought Pie Crust To Make Desserts That Aren’t Pie
This list includes some of my favorite desserts that I’ve cooked with pre-made pie crust, yet none of them are actually desserts! There is baking and then there is BAKING, at least in the eyes of some of us. A weekend of serious pastry labor may be in order, but that does not rule out the desire for sweets during the remainder of the week. It’s always a good idea to have a few hidden weapons in your arsenal, whether it’s a super-easy recipe that employs only cupboard goods or a time-saving technique that makes weekday baking not just doable but enjoyable.
Puff pastry can be produced at home, however frozen puff pastry found in supermarkets will also work just as well as homemade puff pastry.
The number of desserts I can make with a box of these prefabricated, pre-rolled discs of pastry is virtually limitless if I have a supply on hand.
The nicest aspect is how easily these bakes can be customized, which is especially useful when you have individuals in your household who have radically disparate preferences.
How to Work With Ready-Made Pie Crust
Make apple turnovers using pie dough from the grocery store. For begin, here are some pointers on how to work with chilled pie dough:
- If it has been frozen, let it to defrost overnight in the refrigerator before using
- Allow it to come to room temperature for 15 to 20 minutes after removing it from the fridge to reduce the likelihood of breaking
- Bake at a high temperature and in a short amount of time
- A temperature of 425 to 450 degrees F is ideal for desserts made using pie crust, and the majority will be done in 8 to 18 minutes
- Bake in the center of the oven, rotating the pans halfway through, and watch for burns. Line your baking pans with parchment paper or silicone mats to keep your baked goods from sticking
- Rather than re-rolling ready-made pie crust, cut out your shapes as near to the edges as you can and bake any leftover scraps in plain or cinnamon sugar for snacks or as a cook’s treat. It’s important to allow your baked goods to cool fully before applying any icing, glazing, or filling.
It is always possible to obtain more or less from a batch of dough depending on the size of the sweets you are creating, but in general, you will get approximately a dozen cookies, four tiny hand pies, or two big pop tarts or hand pies from a batch of dough.
Pie Crust Cookies
Cookies in the shape of pie crusts that are filled with nut butter and sprinkled with cinnamon sugar Yes, it is possible to bake cookies out of pie crust. Because, in essence, a cookie is merely a flat, sweet baked good, a pie crust may be transformed into a variety of delicious cookies with a few little adjustments and substitutions. They might be as easy as cutting out shapes and dusting them with plain or flavored sugar, or as complex as filled sandwich-style cookies or elaborate ones adorned with frosting and sprinkled with colored sugar.
- In the event that you want to generate cookies using pie crust, you may utilize any type of sugar to provide the first sweet hit you desire: powdered sugar, basic granulated sugar, or crunchy raw sugar, for example. Simply sprinkle the sugar over the top of the dough and lightly roll it with a rolling pin to gently press the sugar into the surface
- You can dock the crust (lightly pierce the surface) with a fork if you don’t want your cookies to puff up too much before cutting your shapes and transferring them to your baking pans. You may either leave them plain or decorate them with frosting, sprinkles, or other embellishments. Specifically, I enjoy making sandwich-style cookies and stuffing them with a variety of fillings such as Nutella, cookie butter, lemon curd, caramel, or jam. You may also dip them in chocolate and then sprinkle them with toasted coconut, almonds, or sprinkles before baking them in the oven. If you want to make spiral cookies or palmiers, you may wrap up the dough with fillings and bake them in a baking pan.
Sweet Breakfast and Brunch Treats
Photograph shows two handmade berry-filled pastries created using store-bought pastry dough and topped with a sweetened glaze (inset). When a pastry is included in the morning meal, it makes it that much more special, whether it is a luxury filled pouch or a nostalgic “homemade” pop tart.
You may create them as basic as jam sandwiched between two pieces of crust, sealed around the edges, and baked, or as elaborate as various fillings, frostings, and glazes, all cooked in the oven. Shortcut dessert pastries can be prepared by filling and docking pre-made pie crusts.
- If you’re creating pop tarts, make a fork-hole in the top crust. Make a tiny incision at the top of filled pastries to enable steam to escape. Fillings such as jams and preserves, nut butters, marzipan, and chocolate are all excellent choices. Use a little egg wash to seal any edges, and then push with a fork or the side of a spoon to prevent contents from spilling out
- To decorate the top, you may use a basicroyal icing or lemon glaze
- Pour a thin layer of sliced fruits such as apples, peaches, or plums on top of the dough before baking it in an open-faced style
- If you prefer a closed-faced form morning pastry, you may sprinkle the edges with sugar before baking. Danish pouches are made by cutting rings of dough and placing a tiny mound of your chosen filling inside
- This is usually a combination of a cheese filling and some form of fruit
- Folding the dough over to contain the contents before sealing
Three freshly baked apple turnovers resting on a cooling rack. Stuffing pastry crusts with delectable, sweet fillings may be one of the most exquisite desserts ever created, not to mention one of the quickest and easiest.
- You may create them rectangular, triangular, or half-moon shapes, and you can make them as little or as huge as you like. Make squares or circles of dough, pour a small mound of your preferred filling on one half of the dough, egg wash the edges of that side, fold it over and seal the edges by crimping with a fork or twirling the dough around the perimeter of the pan. Make a tiny incision in the paper to enable steam to escape
- Remove from oven and allow to cool before sprinkling with powdered sugar, drizzling with chocolate, or covering with glaze.
It’s possible that you’ll enjoy this recipe for individual Air Fryer Apple Pies if you have an air fryer. You might also be interested in:
3-Ingredient Cinnamon Sugar Pie Crust Cookies
The ultimate comfort biscuit, if there ever was one! This ideal cookie-pie crust hybrid is really simple to make and is excellent for fall treats and snacks. Every bite is moist, buttery, and bursting with the flavor of cinnamon and sugar. In less than 10 minutes, you can make a delicious dessert with only three ingredients! When it comes to comfort food, these cookies are a near-perfect match, at least in my opinion. When I was a youngster, they were my very first baking attempt, and they were also my very first success.
- Even after all these years, the scent of the oven as they bake still fills me with excitement!
- To far, however, I have never had the patience to prepare these cookies with the express intention of photographing them.
- This is a first for me!
- I continue to do so with my scraps!
- My family mostly used premade pie dough, which worked just as well, but the real richness comes from a buttery, flaky handmade crust, which is what makes this recipe so special.
- It is so simple to prepare, almost infallible, and I have only ever had excellent pies since discovering it.
- These small sweets are also a hit with the kids.
- These cookies are a basic comfort food that is also quite simple to make.
3-Ingredient Cinnamon Sugar Pie Crust Cookies
- 1 pie crust, either homemade (here’s my favorite) or purchased
- 1 cup granulated sugar
- 3 teaspoons ground cinnamon
- 3 tablespoons water
- Preheat the oven to 350 degrees Fahrenheit. Prepare a large baking sheet by lining it with parchment paper. Using a floured board, lay out the pie crust into a 12-inch by 8-inch rectangle, about. Sugar and cinnamon should be sprinkled all over the place. Roll the crust, starting at the short end, until you have a tightly rolled log of dough. Cut into 1-inch-wide cookies using a sharp knife. Place on a baking sheet that has been prepared. Allow 8-10 minutes in the oven, or until the pie crust is cooked but still slightly underdone. Allow for a few minutes of resting time on the baking sheet before moving to a wire rack to cool completely
Tips for storing leftover pie crust scraps, as well as recipe suggestions. It’s pie season, which is also known as the best time of the year, so I thought it would be appropriate to make a Waste Not article on leftover pie dough (you can read more about myWaste Not Seriesin myWhat to Do With Leftover Buttermilkpost).
I’d been wanting to write this post ever since I shared my recipe for my favorite buttermilk pie crust, because pie crust is one of those things that always yields leftovers, and the scraps can be used to create a variety of simple and tasty dishes with the leftovers.
What to do With Leftover Pie Dough
Priorities are first and foremost: You are not required to do anything with the pie dough scraps right away! You’ve just finished baking a whole pie (like aDutch Apple Pieor something probably equally impressive). If you don’t feel like messing around in the kitchen any longer, those scraps will last until tomorrow or until the end of the month, depending on how they are stored.
Storing Pie Dough Scraps
- Storage in the Refrigerated: Squish all of your scraps together and place them in a zip-top bag, which you can keep in the refrigerator for up to 48 hours. In the Freezer: Squish scraps together and place them in a freezer bag. You can keep them in the freezer for up to 2 months at a time. Allow for 12 hours of defrosting in the refrigerator before using
Things to Make With Leftover Pie Dough
As soon as you are ready to do something with your scraps, here are a few ideas for what you may do with them.
- Cinnamon Sugar Pie Dough Cookies: Crispy, buttery pie crust cookies dusted with a mixture of sweet and spicy cinnamon sugar are baked in a pie pan. Make little copies of the store-bought favorite with your favorite jam and a quick and simple powdered sugar glaze. Jam Pop-tarts: Mini versions of the store-bought favorite with your favorite jam and a quick and simple powdered sugar frosting. The chocolate-filled cookies are made with pie dough and loaded with melty chocolate chips before being rolled in powdered sugar. Pizza Roll-ups: A delicious snack that is both entertaining and filling, loaded with pizza sauce, mozzarella, and pepperoni.
- What to Do With Leftover Whipping Cream
- What to Do With Leftover Pesto
- The Best Way to Use Up Leftover Pumpkin Puree
- What to Do With Leftover Egg Whites
- What to Do With Leftover Egg Whites What to Do With Leftover Egg Yolks
- What to Do With Leftover Egg Yolks Do You Know What to Do With Leftover 1/2 and 1/2?
Continue reading past the recipe card to find even more pie dough recipe inspiration.
Cinnamon Sugar Leftover Pie Dough Cookies
- Cheese, pepperoni, and wooden toothpicks are all included in the price of a pizza or spaghetti dinner.
Cinnamon Sugar Pie Dough Cookies
- Strip or carve out forms from leftover dough scraps by rolling them out to 1/4-inch thickness and cutting them into strips. Using melted butter, brush the surface of the dish with cinnamon sugar
- Bake for 8 to 12 minutes at 400 degrees Fahrenheit on a baking sheet lined with parchment paper, or until the bottom edges are golden brown.
Jam Pop Tarts
- Scraps should be rolled out to an eighth-inch thickness and cut into squares or rectangles. Half of the pieces should have a dab of jam in the center of them. Insert a fork through the top of each of the jars to seal the jam within. Allowing steam to escape by poking it with a fork a few times is recommended. Bake for 10 to 15 minutes at 400°F on a baking sheet lined with parchment paper, or until golden brown. Allow it cool for at least 5 minutes before combining powdered sugar and milk (about 1 teaspoon milk for 1/4 cup powdered sugar) to produce a thick glaze. Spread the mixture over the tops of the pop tarts and decorate with sprinkles
- Roll out the dough to 1/8-inch thickness and cut it into approximately 3-inch circles. Place a few chocolate chips in the center of the square, fold the corners over, and squeeze together to seal
- Bake for 10 to 12 minutes at 400°F on a baking sheet lined with parchment paper, or until the top is golden brown. Pour them into the powdered sugar and gently toss them to coat them as soon as they are cool enough to handle.
Pizza Roll Ups
- Roll out any remaining pie dough into a rectangular(ish) shape that is 1/8-inch thick and set aside. Spread a thin layer of red sauce on the bottom of the pan, then top with mozzarella, Parmesan, and pepperoni. Roll firmly and fasten with wooden toothpicks inserted every 1 1/2 inches into the middle of the roll. Remove toothpicks from the rolls and bake at 400°F for 10 to 15 minutes (leaving the toothpicks in the rolls) on a baking sheet lined with parchment paper, or until golden brown. Take out the toothpicks and have a good time
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More things to make with leftover pie dough!
In addition, I enlisted the assistance of several food blogging pals for further suggestions. However, even though none of these recipes require for leftovers, they are readily scaled and all look wonderful!
- Hungry Enough to Eat Six’s Wee Little Blueberry Maple Pies are a must-try. I’m willing to bet you have enough dough to create a couple of cupcake-sized versions of these delectable little pies
- The Road to Honey’s Mini Nutella Pies on a Stick are a delicious treat. What about pie on a stick? It’s fantastic. Do you want to include Nutella? That’s even better. Honestly, it doesn’t get any easier than this
- From Two Purple Figs, we make Apple Pie Stuffed Apples. When I get my next batch of leftovers, I will absolutely make one of these recipes. 4 Sons R Us has Cinnamon Roll Dippers that are delicious. Make a small amount of this glaze dip and use it to decorate some Cinnamon Sugar Leftover Pie Dough Cookies.
Leftover Dough Is the Key Ingredient in Flaky Pie Crust Cookies
|Nutrition Facts(per serving)|
Display the Complete Nutrition Label Hide the entire nutrition label
|Amount per serving|
|% Daily Value*|
|Saturated Fat 4g||18%|
|Dietary Fiber 1g||2%|
|Total Sugars 18g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Nutrition information is generated using an ingredient database and should be regarded as an educated guess at this time. Pie crust cookies are, without a doubt, the quickest and most straightforward cookies you can create. Cookies loaded with cinnamon and sugar may be made with only a handful of ingredients and very little work, and the results are simply delectable. Their buttery-flaky texture is reminiscent of pie crust, yet they are more portable than a traditional cookie. This recipe is a fantastic way to use up any leftover pie crust scraps you may have.
Roll them into a ball and cut them into little cookies with a cookie cutter.
With the children, make pie crust cookies.
They will like smearing the butter on top with a pastry brush and sprinkling the cinnamon sugar on top.
- 4 ounces unbaked pie crust, 3 tablespoons unsalted butter, 2 tablespoons granulated sugar, 2 tablespoons brown sugar, 1 teaspoon cinnamon, 1 cup confectioners’ sugar, 2 tablespoons whole milk
- Gather all of the necessary components. Preheat the oven to 350 degrees Fahrenheit. The Spruce / Leah Maroney
- You can either use a new pie crust or mix pie crust scraps to form a ball of dough for this recipe. On a lightly floured surface, roll out the piecrust ball into a pie shell. It should be rolled into a loose rectangle. You may spread the dough out quite thinly
- However, keep an eye out for holes. The Spruce / Leah Maroney: Melt the butter in a small saucepan and distribute it evenly over the dough using a pastry brush or a wooden spoon. It is not necessary to completely melt the butter
- Softened butter works just as well and will not alter the composition of the dough. The Spruce / Leah Maroney
- In a small mixing basin, whisk together the sugar, brown sugar, and cinnamon until well combined. Alternatively, you may shake it in a jar. According to Leah Maroney’s The Spruce, evenly spread the sugar mixture over the butter. Begin at the bottom of the rectangle and roll the dough into a log, according per Leah Maroney’s instructions. It shouldn’t be too tight or too loose as you’re rolling it. Both of these will have an impact on the way the cookies bake and spread during baking. Close the dough by tucking in the ends of the dough. The Spruce / Leah Maroney
- Using a sharp knife, cut the dough into 1-inch pieces and set aside. The Spruce / Leah Maroney
- Place the pieces cut-side up on a baking sheet that has been lined with parchment paper. Place them roughly an inch apart from one another. Adapted from The Spruce by Leah Maroney
- Bake for 15 to 20 minutes, or until golden brown and firm, in a preheated 350°F oven. Allow to cool fully. Remove any caramelized sugar that has accumulated around the edges. While the cookies are baking and cooling, you may prepare the frosting, according to Leah Maroney. Combine the confectioners’ sugar and milk in a large mixing bowl until a thick frosting forms. To achieve the desired consistency, add more milk or powdered sugar as needed. Because humidity and ingredients are important considerations, some trial and error may be required. The Spruce / Leah Maroney
- Using a fork or a spoon, drizzle the icing over the cookies to finish. Adapted from The Spruce by Leah Maroney
- Allow the frosting to solidify before serving immediately. The Spruce / written and directed by Leah Maroney
How to Store and Freeze
- Cookies may be stored in an airtight container for up to three days
- They also freeze very well and can be kept in the freezer for up to three months.
- Try topping the cinnamon sugar with a few raisins for a festive touch. They provide a lovely burst of sweetness as well as excellent texture. To make a nutty cookie, sprinkle some chopped walnuts on top of the cinnamon sugar mixture.
This recipe has received a rating. This does not sit well with me. It’s hardly the worst case scenario. Yes, this will suffice. I’m a fan, and I’d suggest it. Amazing! It’s fantastic! Thank you for your feedback!
Cinnamon Pinwheel Cookies Made with Leftover Pie Crust
Cinnamon Sugar Pinwheel Cookies are my family’s favorite recipe for repurposing leftover pie crust, and I’m sharing it with you today. These cookies are very delicious! A small cinnamon bun wrapped up in a flaky pie shell, that’s how it should taste. These cookies will be a hit with everyone!
Why Make These Cinnamon Pinwheel Cookies
- There are just four ingredients required: butter, cinnamon, sugar, and any type of pie dough. This is a fantastic way to use up leftover pie crusts. These Cinnamon Sugar Pinwheel Cookies are very delectable! Almost like a little cinnamon bun encased in a flaky pie shell
- This dish is simple to prepare and is ideal for cooking with young children. Rolling out the pie dough and sprinkling the cinnamon sugar mixture are both excellent tasks for small hands to complete
Making Memories in the Kitchen
The days when our Granny would come to visit and would always let us to assist her in making a large batch of her renowned Homemade Banana Pudding are some of my fondest childhood memories. Not only did she make the tastiest pies and puddings, but it was her time spent with us in the kitchen that we remember most fondly. She made us feel special, like big kids, by allowing us to assist her in all of the mixing and stirring as well as other crucial culinary tasks. I want to make certain that my children will have wonderful memories of us baking and having a good time in the kitchen when they grow up.
Make these Cinnamon Pinwheel Cookies with your children for a fun family project this holiday season. Rolling out the dough, adding the cinnamon and sugar, and whisking together the glaze ingredients are all tasks that are ideal for young hands to do.
What to do With Leftover Pie Crusts
I’ve never been a baker who does everything from scratch (although I will if the recipe or occasion calls for it.) I really prefer to utilize store-bought pie crusts, biscuits, and cake mixes over homemade ones. It’s all about picking my fights and avoiding time-consuming activities, in my opinion. Shortcut dessert recipes abound in my repertoire; nevertheless, this shortcuttres leches poke cake is my personal favorite. You get where I’m going with this, don’t you? It is quite possible to make this cinnamon pinwheel cookie recipe entirely using leftover prepared pie crusts!
To start, let me add that these Cinnamon Pinwheel Cookies taste much better than they appear!
Ingredients in Cinnamon Sugar Pinwheel Cookies made with pie crust
Don’t the cinnamon pinwheel cookies appear to be just delicious? And they are ridiculously simple to make! This recipe requires only four basic ingredients, which are listed below. ) (For a quick look at the ingredients, scroll down to the bottom of the post for the complete printable recipe card.)
- Crust for a pie| Homemade or store-bought? (If using premade frozen, let the crust rest on the counter for 10 to 20 minutes to thaw.)
- Butter| I like salted butter, but unsalted butter is OK as well. All you have to do is put a bit of salt on the greased pie crust. Cinnamon| Use freshly ground cinnamon to get the best flavor. (Please, no cinnamon that has been expired for ten years.) Brown Sugar| A light brown sugar that is not too sweet. In a pinch, white sugar in an equivalent amount to brown sugar will do as a substitute for brown sugar. Optional| Confectioners sugar, vanilla essence, and milk are used to make a glaze.
How to Make Cinnamon Pinwheel Cookies
Preheat the oven to 375 degrees Fahrenheit first. In the next step, combine the cinnamon and sugar in a small bowl and leave it away till later. Sprinkle a little amount of flour on the counter top and roll out the pie crust into an oblong shape, flattening it slightly. Coat the pie crust with melted butter and then generously sprinkle the cinnamon-sugar mixture over the greased pie crust to seal in the flavor. Starting at one end, roll the remaining pie crust up into a log form, starting at the other.
- It is necessary to firm up the log in order for it to preserve its circular shape when it is cut into slices.
- With a rolling pin and a well-floured surface, carefully roll each pinwheel to a flat surface.
- Make sure to flour the rolling pin before rolling out the pinwheels to prevent them from sticking.
- (Or until the crust is golden brown and the filling is hot and bubbly.) Allow cookies to cool for a minute or two on the baking sheet before transferring to a cooling rack.
- You want the drizzle to be thick, yet pourable at the same time.
(I recommend going a little thicker than you think you need — mine came out a little thin.) If you believe yours is too thin, simply add a small amount extra powdered sugar to thicken it up. Once the cookies have been allowed to cool, drizzle them with the frosting. Yum!
- Don’t forget to chill the dough once it has been made. It aids in the preservation of the cookies’ round form when they are sliced. When slicing the cookies, use a generous amount of flour to prevent the cookies from sticking to the counter. Make certain that your oven rack is set to the middle height setting. The cinnamon sugar on the bottom of the cookies can move from caramelized to burned in a very short period of time
- Rolling the pinwheels flat before baking is not absolutely required. I discovered that rolling the cookies produced a crisper cookie and helped the pinwheels “stick together”
- I highly suggest the frosting, which elevates the Cinnamon Pinwheels to a new level of deliciousness! The frosting gives the cookies a flavor that is similar to that of little cinnamon buns in cookie form. This dish may easily be multiplied or quadrupled in size.
After a long baking session, it seems like I always have a leftover pie crust in the fridge, and it’s become a family ritual to create these Cinnamon Sugar Pinwheels using the remaining crust. While this recipe is for one pie crust, it is simple to double the recipe if you have two pie crusts to use up.
Pinwheel Cookie Variations
- Add pecan chunks or other nuts if desired
- A fun touch on these cookies would be to use colored sanding sugar for the brown sugar. I can imagine how much fun these would be in red or green for Christmas, pastels for Easter, or a brilliant red and blue for the Fourth of July. Pinwheel cookies with a chocolate swirl can be made with white sugar and cocoa powder.
Yes! If you’re making your own pie crusts, you may prepare them a few days ahead of time. Wrap the dish securely in plastic wrap and place it in the refrigerator. Cinnamon pinwheel cookies that have not yet been made can likewise be stored in the log form. Prepare as directed and keep in the refrigerator for 2 to 3 days, or in the freezer for up to 3 months.
How To Store The Baked Cookies.
You may keep cinnamon pinwheel cookies at room temperature in an airtight container for up to a week in the refrigerator.
More Cookie and sweet Treats
- White Chocolate Cranberry Pecan Sugar Cookies, St Patrick’s Day Cookies, Easy Peanut Butter Fudge, and Saltine Cracker Toffee are just a few of the recipes you’ll find on this page.
Tried this recipe?
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Easy Cinnamon Sugar Pinwheel Cookies
Cinnamon Sugar Pinwheel Cookies are the greatest recipe for repurposing leftover pie crust. They taste like a wonderful cinnamon bun wrapped in a flaky pie crust and are easy to make. Cookies
- Pillsbury Pie Crust (frozen)
- 1/8 cup melted butter
- 1/3 cup brown sugar
- 1/2 teaspoon cinnamon
- Flour for dusting
- 1 refrigerated Pillsbury Pie Crust
Optional Icing Drizzle (optional):
- 1 cup confectioners sugar
- 1/4 teaspoon vanilla essence
- 1–2 tablespoons milk
- Preheat the oven to 375 degrees Fahrenheit. In a small mixing dish, combine the cinnamon and sugar. Remove from consideration
- Pie crust should be rolled out into an oblong form, with the edges slightly flattened
- Butter the pie crust and set it aside. The cinnamon-sugar mixture should be generously sprinkled over the greased crust. Roll the pie crust from one end to the other beginning at one end
- Using a serrated knife, cut the rolled cinnamon sugared pie crust into 1/2-inch slices and set them. With a rolling pin and a well-floured surface, carefully roll each pinwheel to a flat surface. If you see that the “tail” of the crust is sticking out during rolling, simply tuck it under while rolling. Remember to flour the rolling pin in order to prevent the pinwheels from adhering to the surface. Transfer the pinwheel to a baking sheet and bake for 8 to 12 minutes, depending on how delicate the pinwheel is. (Or until the crust is golden brown and the filling is hot and bubbly.)
- Allow cookies to cool for a minute or two on the pan before transferring to a cooling rack. To prepare optional frosting (Cookies are delicious on their own, but I highly recommend icing them since it elevates them to a new level!) In a separate bowl, whisk together the powdered sugar, vanilla, and milk, starting with one tablespoon of milk and adding more as required. You want the drizzle to be thick, yet pourable at the same time. (I recommend going a little thicker than you think you need — mine came out a little thin.) In the event that yours is too thin, simply add a little extra powdered sugar. Once the cookies have been allowed to cool, drizzle them with the frosting.
- One cookie has 72 calories, 4 grams of fat, 10 grams of carbohydrates, and 0 grams of protein.
Recipes for leftover pie crust, cinnamon pinwheel cookies, and other related terms It’s now your chance to speak! My curiosity is piqued as to what your favorite technique to use up leftover pie crust is. Please share your thoughts in the comments box below.
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- KID FRIENDLY — Chocolate bar marzipan jujubes jelly-o carrot cake caramels caramels caramels caramels Tootsie roll cookies, jujubes, powdered frosting, and lemon drops are used in this recipe. Oat cake, chocolate cake, jelly candy, and gingerbread tart are some of the dessert options. HEALTHY– Chocolate bar marzipan jujubes jelly-o carrot cake caramels caramels caramels caramels caramels caramels Tootsie roll cookies, jujubes, powdered frosting, and lemon drops are used in this recipe. Oat cake, chocolate cake, jelly candy, and gingerbread tart are some of the dessert options. CHEAP– Chocolate bar marzipan jujubes jelly-o carrot cake caramels caramels caramels caramels caramels caramels Tootsie roll cookies, jujubes, powdered frosting, and lemon drops are used in this recipe. Oat cake, chocolate cake, jelly candy, and gingerbread tart are some of the dessert options.
10 Brilliant Ways to Repurpose Pie Dough Scraps
Julia Gartland captured this image. Take a look at all the things you can make using pie crust leftovers! It is possible to change pie dough from scraggly scraps heaped high in the corner of an unfloured cutting board into an absolutely stunning and transformational delight with only butter and flaky pastry. So why do we toss them in the trash? Are we afraid of overworking a dough that is famously delicate? Sceptical about the possibility of making anything useful out of something so insubstantial?
- When you work in the pie industry, it’s impossible not to.
- Who needs melatonin pills when you’ve got pie crust crumbs to use up in the kitchen?
- Working in a room temperature or summer temperature kitchen for an extended period of time causes the butter slivers and shards to melt early.
- And all of this is terrible news for those who like to repurpose leftovers.
- on a Friday: “I’m thinking of myself at 4 p.m.
- As soon as you have your pie dough scraps, wrap them in plastic wrap and shape them into a disc, then place the bundle in the refrigerator (for at least 30 minutes or up to two days) or the freezer (for up to two months) (for up to a month).
- Soon enough, the dough will be ready to be used for some creative purposes once more.
You’ll get wonderful, flaky layers no matter what you’re baking since this will enable the butter to soften, making it simpler to roll out the dough without overworking it.
If you have enough leftovers from one double-crusted pie to make an appetizer, a snack, a dessert, or a breakfast, you may make something else with them.
All of the recipes that follow should be baked at 375°F.
Photograph courtesy of Bobbi Lin There are five alternative methods to use up pie dough scraps for desserts if you are seeking for a creative way to use up your leftover pie dough!
As an example, the Salt and Pepper Palmiers are a delicious treat.
a member of the writing staff Kelly Vaughan enjoys putting pie dough scraps in a metal baking tray, sprinkling them with cinnamon and sugar, and baking them until the crust is golden brown, as shown above.
- Palmiers with salt & pepper. Season a scant 1/4 cup sugar with salt and freshly ground black pepper to taste in a small mixing bowl. (Cardamom, anise, and ginger are also nice additions.) Bake for 8 minutes at 350 degrees. Roll the dough into an 8-inch square, brush with melted butter, and sprinkle with all except a few spoonfuls of sugar. Using your fingers, fold the top and bottom borders inward gradually until they meet in the centre. Sandwiches should be made using the same ingredients. (For example, this!) Place the log in the refrigerator and let it to cool for approximately 30 minutes while you prepare the oven. Cut the log into cookies that are approximately 3/4-inch thick. Transfer to a baking sheet that has been coated with parchment paper and sprinkle with the remaining sugar. Squash the cookies with your palm if you like them to be broader. For about 20 minutes, or until the palmiers are a deep golden brown, bake at 350°F. Serve while still warm, especially with a strong cup of black coffee
- Nutella Rugelach is a good choice. Preheat the oven to 350°F. Using a rolling pin, roll the dough into a 9-inch circle and cover it with a generous amount of Nutella. Cut into 8 triangles, similar to how you would slice a pizza (with apizza wheel, if you have one). Each triangle should be rolled up like a little croissant. Transfer to a baking sheet lined with parchment paper, seam side down. Bake for approximately 18 minutes, or until the bottoms of the cookies are golden. Faux-nel Cake should be let to cool fully before serving. Cook over medium heat until the canola oil has reached about 375° F in a small saucepan with an inch of canola oil in it. In the meantime, lightly squish the dough scraps together until they create a jumbled web. Carefully lower the dough into the heated oil with the help of a spider. Continue to fry for about 5 minutes, turning halfway through, or until the dough begins to color and crisp up. Transfer to a plate lined with paper towels to let the excess liquid to drain. Allow to cool for as long as you are able to tolerate it (I lasted 4 minutes). Using confectioners’ sugar, cover the surface of the dish. Sandwich Cookies are best eaten with your hands. Cut the dough into circles or squares once it has been rolled out (I used a wine glass). Raw or normal sugar can be sprinkled on top. Place the pan in the freezer for at least 15 minutes, or until it is hard. This will help the form to keep its shape and minimize puffing. Meanwhile, preheat the oven to 350 degrees. Bake for approximately 13 minutes, or until the top is golden brown. Allow it cool before assembling your sandwich with whatever you have on hand. Lemon curd, blackberry jam, melting dark chocolate, any ice cream, and Topless Cream Puffs are some of my favorites. To make tiny muffins, line a mini muffin tray with paper liners and stretch out the dough into circles slightly bigger than the cups of the pan. Gently press the circles into the cups with your fingers. Freeze for at least 15 minutes, or until the mixture becomes solid. Meanwhile, preheat the oven to 350 degrees. To bake, bake for approximately 10 minutes, or until the bottoms are golden and firm. Allow to cool fully before filling with generous dollops of barely sweetened whipped cream.
Although your pie leftovers may not be as visually appealing as this dough (sorry), here is an example of how to shape them into palmiers. James Ransom took the photograph. If you’ve had enough pie and don’t want to indulge in any more sweets, there are savory ways to make use of pie scraps as well. Palmiers will appear again, but this time they will be stuffed with ham and honey (I couldn’t give up on alllll of the dessert just yet). It is, after all, the Christmas season!). I also lead you through the process of making cheese straws and crackers that may be the greatest you’ve ever had the pleasure of tasting.
- Palmiers with ham and honey-dijon sauce. Form the dough into an 8-inch square using your hands. Brush on a generous amount of Dijon mustard before drizzling with honey. Top with half-cup thinly sliced, coarsely chopped ham, and serve immediately. Make incremental folds inward from both the top and bottom edges until they meet in the centre. Sandwiches should be made using the same ingredients. Place the log in the refrigerator and let it to cool for approximately 30 minutes while you prepare the oven. Cut the log into cookies that are approximately 3/4-inch thick. Transfer to a baking sheet lined with parchment paper. Squash the cookies with your palm if you like them to be broader. For about 20 minutes, or until the palmiers are a deep golden brown, bake at 350°F. Serve while still heated, especially with Champagne
- Cheese straws are optional. 1/4 cup shredded sharp, white cheddar cheese is sprinkled over the dough scraps. Bring the pieces together swiftly and softly to form a cohesive disk. Wrap the mixture securely in plastic wrap and place it in the refrigerator for at least 30 minutes. Roll the dough into a rough rectangle and cut it into 1-inch strips to use as a cookie cutter. Now, fold a strip in half so that it is half the length it was before, then spin the two legs together. Repeat the process with the remaining strips, placing them on a baking sheet lined with parchment paper as you go. Fill in the gaps between the straws with a bit more grated cheese to create lacy, frico-like borders. As you preheat the oven, place the frozen vegetables in the freezer for at least 30 minutes. Bake for 22 minutes, or until the color is vibrant. Crackers should be allowed to cool fully before serving. The dough should be rolled out. Cut into little circles, squares, or goldfish shapes. Season with flaky sea salt, finely ground pepper, poppy seeds, or everything seasoning, if you want, before serving. Freeze for at least 15 minutes, or until the form is firm—this will help to decrease puffing and assist the shape to keep its shape more effectively. Meanwhile, preheat the oven to 350 degrees. Bake for approximately 13 minutes, or until the top is golden brown. Remove from heat and allow to cool fully before serving with any soft cheese or creamy dip, such as Mushroom Puffs. Preheat the oven to 350 degrees, then prepare a small muffin tin by rolling out the dough. Cut into circles that are slightly bigger than the cups of the pan. Gently press the circles into the cups with your fingers. Duxelles should be added to each dough shell in a heaping teaspoonful. Pinch the top of the bag shut like a little purse. Bake for 18 to 20 minutes, or until the crust begins to brown and the puffs have opened up like shumai (Japanese dumplings). Breakfast Crostata should be served warm. Preheat the oven to 350°F. Using a knife, cut the dough in two. Create a disc out of each half, and then roll each disc into a circle (about 6 1/2 inches in diameter). Pour 2 teaspoons of shredded cheddar and 2 tablespoons of cooked (and squeezed out!) spinach onto a serving dish. In order to create individual crostatas, pinch and fold the corners inside to form each circle (these are rustic, which means whatever you do is right). To make a divot in the spinach, press your thumb into it. Bake for a total of 25 minutes, or until the bottoms are golden and crisp. Gently crack an egg into the middle of each crostata at the 12 to 15 minute mark (less time for a tougher yolk, more time for a softer yolk) and bake for another 12 to 15 minutes. Serve when still heated.
The original version of this item published on August 30, 2016. We’re re-running it since the holidays are approaching—and with them, pies aplenty! What do you do with the pie leftovers that you receive? Tell us about it in the comments section! Emma works as a food editor for the website Food52. Her previous employment experience consisted of a variety of odd jobs that she did at the same time. Consider the following scenarios: preparing noodles on the go, baking hundreds of pastries at 3 a.m., and researching the history of pie in North Carolina, among other things.
Keep an eye out for Emma’s award-winning column, Big Little Recipes, which will be published every Tuesday in November 2021 (as well as the cookbook).
Perfect Pie Crust
Yes, it is possible to make your own handmade pie crust. The process isn’t that difficult once you get the hang of it, and the end product is far superior to the conventional frozen pie crust that you can get at the supermarket.
Video: How To Make Perfect Pie Crust
Making a pie crust can be accomplished in a variety of ways. Every baker I know seems to have a favorite recipe or baking method that they like to use. Butter is used to create the most traditional pie or pastry crust. That one will take some time to perfect since if you handle it too much, it will become difficult. A pie crust made with a blend of butter and shortening is more forgiving than a pie crust made entirely with butter. In this method, you get the flavor of butter while still getting the effortless flakiness that comes from using shortening instead of butter.
When it comes to pie crust, one of my favorite methods is to utilize sour cream as the fat, along with butter and other ingredients.
Sally Vargas is a woman who lives in the United States.
All ingredients should be decreased in half if you are creating a tart or only a pie crust bottom.
Pies to Make Using This Crust!
- Classic Apple Pie, Lemon Meringue Pie, Strawberry Rhubarb Pie, Old Fashioned Pumpkin Pie, and Easy Chocolate Cream Pie are some of the desserts you may make.
Unsalted butter is called for in these recipes. If you’re using salted butter instead of unsalted, you may skip the additional salt. Alternatively, you might replace half of the flour with ground blanched almonds or almond flour as a variation. All of the Butter Crust
- 2 1/2 cups all-purpose flour, with a little extra to roll out the dough
- 1 cup (8 ounces) unsalted butter, very cold, cut into 1/2 inch cubes
- 1 cup (8 ounces) unsweetened cocoa powder
- 1 cup (8 ounces 1 teaspoon salt
- 1 teaspoon sugar
- 6 to 8 tablespoons icy water
- 1 teaspoon nutmeg
Crust made with a combination of butter and shortening
- 2 1/2 cups all purpose flour
- 1 teaspoon salt
- 2 teaspoons sugar
- 3/4 cup (12 tablespoons) unsalted butter, cooled, cut into 1/4 inch cubes
- 1/2 cup vegetable shortening
- 8 teaspoons ice water
- 2 1/2 cups all purpose flour
- Heavy cream, half-and-half, or milk (1 tablespoon)
- 1 big egg yolk (1 tablespoon)
- Preparation: Combine the flour, sugar, and salt in a food processor bowl and pulse a couple of times to combine
- Add the butter, half at a time, pulsing several times after each addition
- Baking: Preheat the oven to 350 degrees F. Place approximately half of the butter in a food processor and pulse several times to combine. Then add the remaining butter and pulse 6 to 8 times, or until the largest pieces of butter are approximately the size of large peas, depending on your processor. Sally Vargas is a woman who lives in the United States. Sally Vargas is a woman who lives in Los Angeles. Add the ice water in little amounts at a time: Pulse the mixture once more after adding 4 tablespoons of ice water (be sure there are no ice crystals in the water!) Then, a tablespoon at a time, add additional cold water, pulsing once or twice after each addition, until the dough just barely begins to stay together and the dough comes together. It’s possible that you won’t need all of the water. When a tiny amount of the crumbly dough sticks together when pinched between your fingers, the mixture is finished. Sally Vargas
- Prepare two dough discs as follows: Carefully remove the crumbly dough mixture from the food processor and transfer it to a clean, dry, flat surface with your hands. Assemble the ingredients into a mound. Divide the dough mixture into two mounds that are equal in size. Make each mound into a disc by kneading it with your hands just enough to make it a disc. Do not over-knead the dough! In the process of kneading, gluten is formed, which will toughen the dough, which is not desirable in a pastry crust. You just need to knead the dough until it holds together without cracking, and then stop. The dough should have little bits of cold butter speckled throughout it if you started with cold butter. This is a positive development. Small chunks of butter will spread out into layers as the crust bakes, resulting in an airy crust with a flaky texture. Sprinkle a little flour on each disc, cover each one in plastic wrap, and place them in the refrigerator for one hour or up to two days. Sally Vargas
- Remove the dough from the refrigerator and allow it to rest for a few minutes before continuing: Take one of the crust discs out of the refrigerator and place it on a baking sheet. To soften the dough just enough to make rolling out a little easier, let it lie at room temperature for 5-10 minutes. Roll out the dough and lay it in the pie dish: Roll out the dough with a rolling pin on a lightly floured surface to a 12-inch circle that is approximately 1/8-inch thick. Examine the dough while it is being rolled out to see if it is adhering to the surface underneath it. A few sprinkles of flour under the dough may be necessary to prevent the dough from sticking to the counter. Place the mixture into a 9-inch pie pan with care. Gently push the pie dough into the pie dish, making sure that it covers the bottom and edges of the pan. With a pair of kitchen scissors, trim the dough so that it is only 1/2 inch from the edge of the pie plate. Sally Vargas is a woman who lives in the United States. Sally Vargas is a woman who lives in the United States. Sally Vargas
- Fill the pie with the desired amount of filling. To assemble, roll out second disc and lay on top of filling: Sally Vargas Roll out the second disc of dough in the same manner as the first. Place the pie crust gently on top of the contents in the pie. Kitchen shears can be used to trim any leftover dough, leaving a 3/4-inch overhang. To assemble, fold the top piece of dough over and under the bottom piece of dough, pushing the edges of the two pieces of dough together. Use your thumb and forefinger to flute the edges, or push with a fork. Score the top of the pie with four 2-inch-long slashes to allow steam from the baking pie to escape while it is baking. Sally Vargas is a woman who lives in the United States. Sally Vargas is a woman who lives in the United States. Sally Vargas is a woman who lives in the United States. Sally Vargas is a woman who lives in Los Angeles.
How to Pre-Bake a Pie Crust
Follow all of the instructions above for a single, bottom crust alone, without any filling, if your recipe calls for a pre-bakedcrust (as many custard pie recipes do).
- Freeze the crust for at least a half hour, or until it is completely cooled. This is a critical stage in the pre-baking process. Unless you do so, the crust will slide down the edges. Preheat your oven to 350 degrees Fahrenheit. Layer the pie crust with aluminum foil: After the pie dough has been allowed to cool completely, line the pie crust with aluminum foil. If possible, allow the foil to overhang on two sides by a few inches to make it simpler to pull the pie weights out of the pie when it’s finished baking. Fill with pie weights as follows: To make a pie weight, place dry beans, grains, or sugar in the bottom of the crust until it is completely filled. (Sugar is the most effective.) Bake: If you’re creating a pie crust for anything that will require additional cooking, such as a quiche, bake it at 350°F for 45-50 minutes. Baking for 60 to 75 minutes if you’re constructing a pie crust that won’t be baked any further is a good rule of thumb. Allow to cool fully before filling: When baking your pie, you may need to tent the sides with aluminum foil to prevent the edges from being too dried out and burned. See this page for more thorough directions and photographs on how to blind bake a crust.
Combination Butter and Shortening Crust
- Make the dough by combining the following ingredients: In a food processor, pulse the flour, salt, and sugar together until well combined. Using a food processor, pulse the butter four times. Add shortening in tablespoon sized pieces, and pulse 4 more times. The texture of the mixture should be similar to coarse cornmeal, with butter chunks no larger than peas. Sprinkle 6 tablespoons of cold water over flour mixture. Pulse a couple times. If you pinch part of the crumbly dough and it holds together, it’s ready. If the dough doesn’t stay together, keep adding water, a teaspoon at a time, pulsing once after each addition, until the mixture just begins to clump together
- Form discs: Remove dough from machine and arrange in a mound on a clean surface. Divide the dough into 2 balls and flatten each into 4 inch broad disks. Do not over-knead the dough! Dust the discs liberally with flour, cover each in plastic, and chill for at least an hour, or up to 2 days before rolling out
- Roll out the dough: After the dough has cooled in the refrigerator for an hour, you may take it out to roll. If it is too stiff, you may need to let it sit for 5-10 minutes at room temperature before rolling. Sprinkle a little flour on a flat, clean work surface and on top of the disc of dough you intend to roll out. (We use aTupperware pastry sheetthat has the pie circles already marked.) Using a rolling pin, apply light pressure while rolling outwards from the center of the dough. Every once in a while you may need to gently lift under the dough (apastry scraperworks great for this) to make sure it is not sticking. You have a big enough piece of dough when you place the pie tin or pie dish upside down on the dough and the dough extends by at least 2 inches all around
- Place into pie dish: When the dough has reached the right size, gently fold it in half. Lift up the dough and place it so that the folded edge is along the center line of the pie dish. Gently unfold. Do not stretch the dough
- If single crust pie: trim edges: If you are only making a single crust pie, use a pair of kitchen scissors to trim the dough to within 1/2 inch of the lip of the dish. Tuck the overhang underneath itself along the edge of the pie dish. Use your fingers in a pinching motion, or the tines of a fork to crimp the edge of the pie crust
- If making double crust pie: roll the second crust:If you are making a double crust pie, roll out the second disc of dough. Place the pie crust gently on top of the contents in the pie. Use a kitchen scissors to trim the overhang to an inch over. To assemble, fold the top piece of dough over and under the bottom piece of dough, pushing the edges of the two pieces of dough together. Finish the double crust by pressing against the edges of the pie with your finger tips or with a fork
- Make vents in the top:Use a sharp knife to cut vents into the top of the pie crust, so the steam has a place to escape while the pie is cooking. Before scoring, you may want to paint the top of your crust with an egg wash (this will make a nice finish)
A simple egg wash may be used to create a beautiful covering for a pie crust.
- Using a pastry brush, lightly coat the surface of the pie with the mixture of egg yolk and cream
|Nutrition Facts(per serving)|
Display the Complete Nutrition Label Hide the entire nutrition label
|Amount per serving|
|% Daily Value*|
|Saturated Fat 15g||76%|
|Dietary Fiber 1g||4%|
|Total Sugars 1g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
The nutritional information has been estimated using an ingredient database and should be regarded as an educated guess at best. When there are numerous ingredient alternatives mentioned, the first one listed is used to compute the nutritional value. There are no garnishes or extra ingredients listed in this recipe.