The Best Thing To Do With Leftover Pie Crust

Never let your crust scraps end up in the trash again!

The best homemade pie crust is flaky, not too sweet, and golden brown on the edges. It looks beautiful, tastes buttery and will showcase that farmers market fruit with pride! There’s only one element of pie-making that isn’t wonderful—that leftover dough on your cutting board.

The extra dough from crust cut-outs and other scraps often end up in the trash. But if you’ve had a thrifty grandmother (here’s her best money-saving tips!), you know that no food should go to waste!  Hoosier Mama Pie Company in Chicago has an ingenious way to use ’em up that reminds us of something Grandma would do: They make simple pie-crust cookies!

How to Make Pie Crust Cookies

You can make any type of pie crust dough into your own cookies. Here’s what to do:

  1. Gather all of your pie crust scraps up into a ball.
  2. Roll them out like you would a cut-out cookie. (You may need to chill the dough slightly before rolling.)
  3. Brush each cookie with a little melted butter, and sprinkle with brown sugar or cinnamon sugar.
  4. Bake at the same temperature as the pie recipe, until cookies are lightly golden at the edges.

You can store cut dough in the freezer in an airtight container for up to 1 month. Bake a few cookies at a time to satisfy your sweet tooth!

Psst… More crust scraps = more cookies. Try baking all 50 of our best pie recipes.

Make it Your Own

You can put any kind of twist on this recipe. Roll them into pinwheels, finish with powdered sugar, dip in chocolate, roll in sprinkles, frost them—the possibilities are truly endless.

These cookies are so versatile they could become a sweet addition to your appetizer spread. Set out a tray of pie crust cookies with a bowl of your favorite homemade jam, ricotta and honey or a yogurt dip. (A dinner party that starts and ends with pie crust? Sounds like a dream!)

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Mandy Naglich
Mandy is a food and beverage writer with bylines at WNYC, Munchies, Mic and October. She's a Certified Cicerone and award-winning homebrewer living, writing and cooking in New York City.