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.
After freezing, let it to defrost overnight in the refrigerator before using. To prevent cracking, remove it from the fridge and allow it to come to room temperature for 15 to 20 minutes before unrolling it. Heat the oven at a high temperature and bake quickly; for desserts made with pie crust, a temperature of 425 to 450 degrees F is ideal, and the majority will be done in 8 to 18 minutes. Baking should be done on the middle rack of the oven, with the pans being rotated halfway through. Prevent sticking by lining your baking sheets with parchment paper or silicone mats.
It’s important to allow your baked goods to cool fully before applying any icing, glazing, or filling to them.
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:
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 board, 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 get the appropriate consistency, add additional 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!
What to Do With Leftover Pie Dough
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 crumbs right immediately! 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 more, those scraps will last till 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
This post may include affiliate links, which means that if you make a purchase after clicking on one of them, I will get a small compensation. You will incur no additional expenses as a result of this arrangement.
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.
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.
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!
This recipe is similar to a miniature cinnamon bun wrapped up in a flaky pie crust, plus the butter and sugar will crystalize a little on the baking sheet, resulting in these tiny little crispy morsels of buttery cinnamon sugar that melt in your mouth.
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.
- Once the cookies have been allowed to cool, drizzle them with the frosting.
- 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
- For up to a week, keep cinnamon pinwheel cookies at room temperature in an airtight container.
Tried this recipe?
Please give a star rating and/or a review in the comments box below if you like it. If you post a photo on Instagram or Facebook, be sure to tag me and use the hashtag #catteredmomrecipes!
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.
Don’t miss any more posts!
Subscribe to new posts using Feedly, Bloglovin’, or your preferred feed reader, or join up by email to have new content delivered to your inbox every week!
- 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.
Easy All-Butter Flaky Pie Crust
Every time we create our favorite butter pie crust recipe, we get consistent flaky pie dough every single time. Our recipe, which may be seen below, is accompanied by a simple video explaining how we prepare it. How to prepare the crust both by hand and with a food processor is demonstrated in the video. To read the entire article, click here. Recipe for Pie Crust
How to Make Our Favorite All-Butter Pie Crust
In our kitchen, we’ve been creating pie crust in the same method for many years. In a mixing bowl, combine the butter (or other solid fat) and flour until the mixture resembles crumbly breadcrumbs with butter chunks the size of peas. After that, we add just enough water to make the dough hold together in a ball. That was the case until we discovered a better approach. A handmade pie crust recipe, or more accurately, a pie crust process, that is reliable and produces dough that is a delight to roll out is provided.
- A new method for making it has just been discovered by us.
- You may have heard of it before – they changed their formula to include vodka.
- Cooks Illustrated investigated the science underlying pie crust, and their findings were compelling.
- Here’s all you need to know about it: Gluten is a nemesis of pie crusts everywhere.
- Thus, keep this in mind: reducing gluten production results in flakier and more tender pie crusts.
- Why wouldn’t it be what garnered all of the attention, after all?
- Water, on the other hand, is believed to encourage gluten production, whilst vodka does not.
Even while we like the concept and many people claim it works, the notion of adding 1/4 cup of vodka to our handmade pie crust recipe just didn’t sit right with us. It’s not something we keep in our house on a regular basis, and it’s also pricey.
Making Flaky Pie Crust — It’s About the Method
What’s more crucial than the vodka is the technique in which the flour and fat are combined (in our case, butter). When it comes to pie crust, do you remember that gluten is our adversary? Cook’s Illustrated discovered that if you completely combine a portion of the flour with the fat (butter) and produce a flour-butter paste beforehand, every particle of that flour becomes coated in fat, according to the magazine. Consider each grain of flour as a pair of butter raincoats to protect you from the elements.
In other words, it aids in the prevention of the production of an excessive amount of gluten.
This ensures that the pie crust is flawless every time.
What We’re Looking For
A great pie crust should not grow soggy from the juices of the filling, but should be light enough to flake easily. It’s not crumbly; instead, it’s formed of long, thin layers of dough that are stacked on top of one another (see photo). It should be able to withstand the addition of fillings without becoming chewy, hard, or heavy.
So, After All That Talk, Did it Work?
Yes. It did, in fact, happen. Our pie crust was flaky and soft, with long thin layers of dough forming lengthy layers of dough that were delightfully flaky. The following are two reasons why we adore this method:
- It’s a dependable system. The amount of flour that is needed for the development of gluten is determined by the recipe, which begins by mixing a portion of the flour into the butter, combining them into a paste, and then adding the remaining flour. Everything about the dough is consistent from batch to batch
- The butter and flour paste is quite helpful when it comes to dealing with the dough. Because it is more malleable, the dough can be rolled out more readily.
Making the Dough – By Food Processor or by Hand
This approach, according to the guys at Cooks Illustrated, must be completed in a food processor. Somewhat agree that it makes the flour and butter paste a lot less difficult to produce. To prepare the paste, pulse the ingredients in a food processor until smooth. Stir in the remaining flour until well combined. Process until everything is finely chopped. Transfer to a mixing basin and gradually add water until the dough comes together. (Adding water to the food processor will cause the dough to be overworked, resulting in the creation of more gluten.) The use of a food processor removes the possibility of error.
- Having said that, we despise washing dishes, and because using a food processor requires cleaning 5 pieces (yep, we counted), we decided to try this approach by hand.
- In order to get the flour as near to a paste as possible, we used a pastry cutter to cut the butter into a portion of the flour mixture.
- Then we worked in the remaining flour, a little at a time, while adding water until the dough came together.
- In truth, the dough in the photo above was produced by hand rather than using a food processor, as shown.
Make Ahead Tips
Wrap the pie dough tightly to ensure that it is airtight. (I wrap mine in plastic wrap.) Pie dough that has been properly packed will keep in the refrigerator for up to 3 days and in the freezer for up to 3 months. When you are ready to use frozen pie crust, place it in the refrigerator overnight to allow it to defrost.
It might be difficult to roll out dough that has been refrigerated for an extended period of time. If yours is, let it out on the counter for a few minutes to allow it to warm up a little more before attempting to roll it out again.
More Easy Pie Recipes
- Fresh (or frozen) blueberries, warm spices, lemon juice, and a simple lattice crust combine to produce a delicious Blueberry Pie. Perfectly cooked (not mushy) apples surrounded by a thickened and slightly spiced sauce, all baked inside a flaky golden brown crust—this is our favorite apple pie. Easy Cherry Pie—we can’t decide between blueberry pie and cherry pie, so we’ll make both. Using strawberries, you can make a pie that is both quicker to make and quite good. You might want to try our Handheld Berry Pies if you don’t have much time on your hands.
Recipe was initially published in May 2013 and has been revised. Since publishing this recipe in 2013, we’ve made some changes to make it more understandable and added a brief instructional video. – Adam and Joanne are a married couple.
Easy All-Butter Flaky Pie Crust
This pie crust recipe yields an uniform dough that is a delight to work with when rolling out the dough. The use of a food processor in this recipe removes the possibility of errors. If you have one, put it to good use. Having said that, you may do this process entirely by hand. Instructions for both utilizing a processor and doing it by hand are provided below. This quantity is sufficient for one 9-inch double crust pie.
Watch Us Make the Recipe
2 and a half cups (325 grams) flour that may be used for anything 1 teaspoon kosher salt (or use regular salt) a half teaspoon of sea salt (fine) (Optional) 1 tablespoon cane sugar 1 cup of oats (230 grams) butter that has been kept very cold and sliced into 1/2-inch pieces (2 sticks) 4 to 8 tbsp. cold water (optional)
- Method When using a food processor, combine 1 12 cups flour, 1 teaspoon salt, and 1 teaspoon sugar (optional) in a large mixing bowl. Pulse 2 to 3 times until everything is well-combined. In a separate bowl, whisk together the remaining cup of flour until smooth. Spread the butter cubes on top of the flour and pulse until a dough or paste begins to form, about 15 seconds total. (There should be no uncoated flour in this recipe.) Scrape down the sides of the basin, redistribute the flour-butter mixture, and then add the final 1 cup of flour. Pulse 4 to 5 times, or until the flour is equally dispersed throughout the mixture. (The dough should be split up and a touch crumbly when finished.) Transfer to a medium-sized mixing bowl and drizzle cold water over the top — start with 4 tablespoons and work your way up from there. Press the dough into itself with the help of a rubber spatula. The crumbs should begin to group together in bigger groups. Using your fingers, squeeze portions of the dough together until it holds together, it is ready. Add 2 to 4 extra teaspoons of water and continue pressing until the dough comes together if it starts to break apart. Place a mound of the dough on a clean work area and remove the dough from the bowl. Work the dough just enough to bring it together into a ball. Form discs from either side of the ball once it has been cut in half. Wrap each disc in plastic wrap and place it in the refrigerator for at least 1 hour and up to 2 days before serving. This product may also be frozen and kept frozen for up to 3 months (simply let it defrost overnight in the refrigerator before using it).
- Method When making by hand, combine 1 1/2 cups flour, the salt, and the sugar (if using) in a medium-sized mixing basin. Stir 2 to 3 times more until everything is well-combined. Spread the butter cubes on top of the flour and stir gently with a fork or spatula to coat the butter with the flour mixture. Using a pastry blender, cut the butter into the flour, mixing until the flour has a gritty, mealy texture that is comparable to fresh bread crumbs. It will take around 1 – 2 minutes. 1 cup of flour should be added at this point. Using a pastry blender, mix the butter and flour together until the flour is uniformly distributed. Approximately 20 seconds. (The dough should be crumbly and broken into pea-sized bits.) Pour cold water over the mixture, starting with 4 tablespoons and working your way up from there. Press the dough into itself with the help of a rubber spatula. The crumbs should begin to group together in bigger groups. Using your fingers, squeeze portions of the dough together until it holds together, it is ready. Add 2 to 4 extra teaspoons of water and continue pressing until the dough comes together if it starts to break apart. Place a mound of the dough on a clean work area and remove the dough from the bowl. Work the dough just enough to bring it together into a ball. Cut the ball in half and then into discs from each side. Wrap each disc individually in plastic wrap and place in the refrigerator for at least 1 hour and up to 2 days. You can also freeze it for up to 3 months (just let it defrost overnight in the refrigerator before using)
- Rolling Out the Dough: Remove one of the dough discs from the refrigerator and allow it to lie at room temperature for 5 minutes before rolling out. Lightly flour the work surface, as well as the top of the dough and the rolling pin. A 12-inch circle (about 1/8 inch thick) of dough should be rolled out using a rolling pin after that. Check to see whether the dough is adhering to the surface underneath it
- If so, sprinkle a little bit of flour on top as required. Inverting a pie dish over a round of dough will allow you to check the size. See if the pie dish has a 1-inch rim around the edge. To transfer the dough to the dish, begin at one end of the dough and roll it around the rolling pin before unrolling it over the dish. Gently push the dough into the dish, making sure that it covers the bottom and edges of the dish completely. Make sure not to pull or stretch the dough when working with it. Trim the dough to within 1/2 inch of the dish’s edge using a knife or a pair of kitchen scissors after it has been rolled out. In order to make a thicker, 1/4-inch border around the perimeter of the dish, fold the dough under itself and fold it under again. Once the edges are crimped, gently press two knuckles from the outside of one hand on each edge of the dough from the inside of the dish while pressing with the pointer finger of the other hand from the inside of the dish. Refrigerate the dough for at least 20 minutes or place it in the freezer for 5 minutes prior to baking. If you’re creating a double crust pie, don’t worry about crimping the sides just yet. Roll out the second dough disc, fill the pie with the filling, and then cover with the second dough circle. Trim the edges before crimping them.
- Instructions on how to prepare a pie crust for single-crust pies (quiches, custard pies, and cream pies)
- How to Make a Pie Crust from Scratch
- The oven should be preheated at 425 degrees Fahrenheit. A baking sheet should be placed on the middle oven rack. To create one 9-inch pie crust, roll out enough dough to cover the baking sheet (1 dough disk). Placing the crust onto a pie dish and piercing it with a fork is a good way to start (this prevent air pockets or bubbles from forming while baking). Two sheets of aluminum foil or parchment paper should be used to line the crust. The foil should be pushed up and around the edges of the crust. Then, stuff the foil with dried rice, dried beans, or pie weights to hold it all together. Refrigerate for 30 minutes or freeze for 10 minutes, or until the mixture is firm to the touch, before serving. Place the pie crust on a baking sheet that has been warmed and decrease the oven temperature to 400 degrees F. Place the pan in the oven for 20 to 30 minutes, or until the crust is brown. Using a small mixing dish, whisk together one egg yolk and one tablespoon of cream until combined. Then, carefully remove the rice, beans, or pie weights, as well as the foil, from the pie crust. Egg wash should be applied to the bottom and sides of the crust. Bake for 3 to 5 minutes, or until the egg wash is dry and lustrous. Before filling the crust, allow it to cool fully.
- Instructions for Making a Double Crust Pie
- The oven temperature and baking time for double crust pies may vary based on the pie recipe you intend to use. As an illustration, we preheated our oven to 400 degrees Fahrenheit for our double crust cherry pie recipe (see the recipe here). Remove half of the dough from the refrigerator and allow it to come to room temperature for 5 minutes before using. Using a lightly floured surface, roll out the dough to a 13-inch circle that is 1/8-inch thick. Inverting a pie dish over a round of dough will allow you to check the size. See if the pie dish has a 1-inch rim around the edge. Make a little push with your fingers into the dish. Fill the pie crust halfway with the pie filling. Roll out the second half of the dough and place it on top of the pie. Using a knife or a pair of kitchen scissors, cut the dough to a 3/4-inch border around the edge of the baking dish. Using your fingers, gently fold the edges of the top crust underneath the margins of the bottom crust, pushing the edge to seal it, creating a thicker 1/4-inch border that sits on the lip of the baking dish. Once the edges are crimped, gently press two knuckles from the outside of one hand on each edge of the dough from the inside of the dish while pressing with the pointer finger of the other hand from the inside of the dish. Refrigerate the pie for at least 20 minutes or place it in the freezer for 5 minutes prior to baking. Just before baking, create an egg wash by whisking together the egg yolk and cream in a small dish until combined. To finish the top crust, use a pastry brush to brush it on. Afterwards, sprinkle with 1 tablespoon of confectioners’ sugar. After that, make 3 to 4 slits in the top of the pie. Bake according to the instructions on the exact recipe you are following
Adam and Joanne’s Tips
- How to prepare pie crust ahead of time: Wrap pie dough tightly to ensure that it is airtight. (I wrap mine in plastic wrap.) Pie dough that has been properly packed will keep in the refrigerator for up to 3 days and in the freezer for up to 3 months. When you are ready to use frozen pie crust, place it in the refrigerator overnight to allow it to defrost. It might be difficult to roll out dough that has been refrigerated for an extended period of time. If yours is, lay it out on the counter for a few minutes to allow it to warm up a little more before attempting to roll it out again
- Nutritional information: The nutritional information presented here is a best-guess approximation. The USDAdatabase was utilized to provide estimated values for this study.
Prepare sure to take a photo and tag it with the hashtag #itinspiredtaste if you make this recipe – we love to see your creations on Instagram and Facebook! Follow us on Twitter: @inspiredtaste Nutritional Information Per Serving: Size of a Serving 1/8 of the dough/345 calories/45 grams of protein 4 g/Carbohydrate30 g/Dietary Fiber1 g/Total Sugars0 g/Total Fat23 g/Saturated Fat15 g/Cholesterol61 mg 4 g/Carbohydrate30 g/Dietary Fiber1 g/Total Sugars0 g/Total Fat23 g/Saturated Fat15 g/Cholesterol61 mg
What to Do With Leftover Pie Crust: 10 Yummy Ideas! – Shelf Cooking
Are you stumped as to what to do with excess crust? Please don’t throw it out, no matter what you do! Let us teach you what to do with leftover pie crust in the next few minutes! It is sometimes more cost-effective and convenient to purchase a package of crusts rather than just one. Alternatively, when making a pie, you may find yourself with bits of crust left over from the process. However, we wish to prevent you from squandering your leftovers, no matter what the reason may be. *Please keep in mind that if you click on any of the links in this page, we may gain a commission at no additional cost to you.
We’ve compiled a list of ten brilliant ways to breathe fresh life into your crust, all of which are ridiculously simple and delicious.
5 WAYS TO USE WHOLE PIE CRUSTS
It so happens that while buying frozen pie crusts in bulk, you discovered that you only needed one for two apple pies. The following are five suggestions for putting those crusts to good use!
USE LEFTOVER PIE CRUST TO MAKE QUICHE
When we have a full crust left over, this might just be our favorite thing to do with it! A fast quiche may be turned into a supper for the whole family in no time at all. For your consideration, here are three variations to try:
- Baked Ham and Cheese — Combine one cup of milk, 3/4 cup of ham, and one cup of cheese in a mixing bowl with four eggs and a sprinkle of salt and pepper to make ham and cheese. Pour the mixture into your pie crust and bake for approximately 45 minutes at 350°F. After cooling for 5-10 minutes, slice it into pieces. To make the ham and cheese dish using garden vegetables, use 3/4 cup of your favorite diced vegetables for the meat. Onions, asparagus, tomatoes, and spinach are some of our favorite vegetables. ChickenSwiss — Instead of using ham and cheese, prepare a chicken and cheese quiche using shredded chicken and a cheesy sauce. If you’d like, you may put in a few mushrooms and some chopped onions as well.
It’s not necessary to use a certain meat or vegetable while making quiche, so don’t be scared to experiment!
MAKE A POT PIE
Pot pies are the ultimate in home-cooked goodness! Why not create your own instead of purchasing them from the freezer section? It is entirely up to you whether you choose to stuff yours with leftover pot roast, chicken, turkey, or pork!
Are you in the mood for a combination? Take a chance. We have a fantasticchicken pot pie recipe on our sister site, Fun Cheap or Free, that you should check out. Simply substitute the Bisquick topping with the pie crust that you have remaining.
TURN LEFTOVER PIE CRUST INTO A FANCY HOMEMADE ICE CREAM
I have a fun suggestion for you if you’re sick of pie but still want something sweet to eat. Preparing an additional pie (this is a great chance to use up leftover pie filling) and crumbling the pie and crust together will result in an excellent handmade ice cream filling or topping. Additionally, you could mash that pie and ice cream together to make a milkshake! To get you started, here are some pie flavors you may use in homemade ice cream:
- Pies such as apple pie, blueberry pie, pumpkin pie, chocolate chess pie, and key lime pie are all popular choices.
The plain baked pie crust crumbs, on the other hand, make a fantastic ice cream sundae topping.
MAKE A MEAT PIE
If you’ve never had a meat pie, you’re losing out on a delicious treat! It’s a hearty, inexpensive, and simple dish that’s excellent for the fall and winter months. Using potatoes, ground beef, and ground pork, this simple meat pie dish from Allrecipes comes together quickly. If you don’t have any ground beef on hand, you may easily substitute ground turkey. Using leftovers to make meat pies is a great way to save money!
USE LEFTOVER PIE CRUST TO MAKE AN EASY COBBLER
Every cobbler has something we appreciate about it, and utilizing leftover crust is the best way to cut down on prep time. You may tweak our peach cobbler recipe by using a crust for the batter, or you could use thisPillsbury version instead. Are you a lover of peaches but not of nectarines? Any type of fruit will suffice! Cobblers made with blueberries, raspberries, blackberries, cherries, and apples are very wonderful.
5 WAYS TO USE LEFTOVER PIE CRUST SCRAPS
I have some scraps left over from constructing a lattice top pie. What should I do with these pieces? You have a plethora of alternatives! Below, we’ve compiled a list of five of our top suggestions.
What if I told you that you could create cookies out of pie crust? You very certainly can, and they are delicious! It’s really simple. Simply put your remaining crust pieces flat on a work surface and squeeze them together to form a rectangle. Roll the log into a long log and sprinkle with cinnamon and brown sugar before wrapping it up. Slice the log into 1-inch cookies and place them flat on a baking sheet. Bake at 350°F for about 8 minutes, or until the cookies are set. If you’d like, you may top the cake with additional cinnamon, powdered sugar, or even icing!
USE YOUR LEFTOVER PIE CRUST TO MAKE EMPANADAS
If you have a few decent-sized scraps of pie crust, you can simply whip up a batch of empanadas! Using an air fryer is our preferred method of preparing empanadas, but you can also bake them or pan-fry them if you prefer. One of the simplest empanada recipes is this pie crust beef empanada dish from Air Fry With Me. You shouldn’t be deterred from trying it if you don’t have any beef on hand! You may use whatever type of meat that you happen to have on hand.
MAKE HOMEMADE POP-TARTS
Your children will like handmade pop tarts, but we are confident that you will as well. Our favorite filling is a handmade strawberry freezer jam, but this recipe is a shelf-stable dream come true for busy families. Feel free to use any sort of jam you happen to have on hand! A excellent handmade pop-tart recipe can be found at Lemons + Zest, and you may use it as a reference.
TRY MAKING HOMEMADE CRACKERS
Have you ever attempted to make your own crackers? It’s really not that difficult! Preheat the oven to 400 degrees Fahrenheit and begin collecting your pie crust scraps. The smallest parts are the most effective!
Prepare the potatoes by brushing them with olive oil and seasonings of your choosing, then baking them for 8-12 minutes, or until golden brown. Allow them to cool for a few minutes before eating them as is or dipping them in sauce. Here are some of our favorite dips:
- Pimento Cheese –With this simple pimento cheese recipe, you can put a little flavor of the South in your mouth! It goes perfectly with crackers. Dip made with cranberries and cream cheese – Make use of your Thanksgiving leftovers by making this simple cranberry cream cheese dip. Salad de Fruits –Sprinkle your crackers with a pinch of cinnamon and brown sugar before dipping them into a bowl of this fruit salsa.
WHIP UP SOME HOMEMADE CHEESE STRAWS
Allow me to discuss, last but not least, how you may transform your leftover pie crust into the ultimate party dish or holiday gift basket treat! Have you ever tried cheese straws? If not, you should. They are available for purchase at upscale gift stores and bakeries for a hefty price, but they are ridiculously simple to make at home. Here’s how it’s done:
- Using the pie crust scraps, sprinkle around 1/4 cup of cheese over them. Bring all of the dough together into a disc, wrap it in plastic wrap, and place it in the refrigerator for 30 minutes
- The dough should be rolled out flat into a rectangle and then cut into one-inch pieces
- Fold each slice in half lengthwise and arrange them on a baking sheet coated with parchment paper. You may spin your pieces to give them a more elegant appearance. Sprinkle the tops with more cheese and leave them in the freezer for approximately 30 minutes while your oven is preheating to 350°F. Bake for 15 to 20 minutes, or until golden brown, then remove from oven and serve immediately.
If you enjoy spicy dishes, you may season your cheese straws with cayenne pepper to give them a pleasant kick.
HOW DO YOU USE LEFTOVER PIE CRUST?
Is there anyone else who has a sudden hunger for pie? Now that you’ve learned about a couple of our favorite ways to repurpose leftover pie crust, we’d like to hear your suggestions. What do you do with the crust that’s left over? Leave a remark in the section below! Would you want to discover a few more tricks for repurposing your leftovers?
- These five leftover salmon dishes are a must-try for any salmon lover. Do you have any left over hamburger buns? You’ll adore these suggestions
- Before you flush your pickle juice down the toilet, give our method a try.
Now get out there and crust a move!