Category: Crust Recipes

Pie Crust Cookies

pie crust cookies covered in cinnamon on a silver baking pan.Pie Crust Cookies are the easiest cookies you can make with just pie crust! I used fall-themed cookies cutters on homemade pie dough – you can even use scraps. Topped with cinnamon sugar these are a pie making day staple. The Easiest Pie Crust Cookies These easy cookies are such a great recipe: pie crust…

pie crust cookies covered in cinnamon on a silver baking pan.

Pie Crust Cookies are the easiest cookies you can make with just pie crust! I used fall-themed cookies cutters on homemade pie dough – you can even use scraps. Topped with cinnamon sugar these are a pie making day staple.

pie crust cookies covered in cinnamon on a silver baking pan.

The Easiest Pie Crust Cookies

These easy cookies are such a great recipe: pie crust are cut into shapes and topped with a cinnamon sugar mixture. I have such fond memories of making these with leftover pie dough whenever I made pies with my mom or Nana. You could even add some pumpkin spice or nutmeg for a spiced flavor! They are so easy and with a few simple ingredients, great for a full crust or especially if you have any leftover pie crust.

I cut these bite-size cookie out with fall cookie cutter like leaves and pumpkins. You can use any kind of cookie cutter to personalize these cookies to you. I love putting these on a charcuterie board as an appetizer for a party!

ingredients in pie crust cookies laid out on a white counter.

Ingredients Needed

  • Pie Crust: I used my favorite All-Butter Pie Crust but you can use store bought refrigerated crust too.
  • Egg Wash: The easiest way to have the cinnamon sugar topping to stick
  • Sugar: I used granulated sugar to mix with the cinnamon but you could also swap brown sugar.
  • Cinnamon: Or use pumpkin pie spice to make it taste like fall.
process shot of pie crust cookies being made.
process shot of pie crust cookies being made.
process shot of pie crust cookies being made.

How to make Pie Crust Cookies

  1. Roll out pie crust to approximately ¼” thickness and cut shapes with desired cookie cutters. Place on prepared sheet pan.
  2. Stir together sugar and cinnamon.
  3. Brush cookies with egg wash and sprinkle with cinnamon sugar.
  4. Bake until light golden and crispy.
pie crust cookies covered in cinnamon on a silver baking pan.

Expert Tips

  • You will know these little treats are done when they become golden brown and no longer glossy. They’ll also be puffed.
  • Baking time will depend on the size and thickness of your dough.
  • I love making these with leftover pie dough after making my holiday pies.
  • Use a pastry brush or your finger to spread the egg wash all over the mini cookies.

FAQs

How to store these pie cookies?

Store them in an airtight container at room temperature for up to a week.

Can you freeze pie cookies?

Freeze in an airtight container for several months.

pie crust cookies covered in cinnamon on a silver baking pan.
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Pie Crust Cookies Recipe

Make pie crust cookies with pie dough and cinnamon sugar – perfect to use up leftover scraps of crust!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 36 servings
Calories 35kcal
Author Dorothy Kern
Cost $10

Equipment

  • Cookie Cutters

Ingredients

Instructions

  • Preheat oven to 375°F. Line a cookie sheet with parchment paper or a silicone baking mat.
  • Roll out pie crust to approximately ¼” thickness and cut shapes with desired cookie cutters. Place on prepared baking sheet.
  • Brush with egg wash.
  • Stir together sugar and cinnamon and sprinkle some on each cutout.
  • Bake 7-10 minutes, depending on size and type of crust (see note).
  • Cool slightly before eating, store in an airtight container.

Notes

  • Yield and bake time will depend on size of cookie cutter.
  • You can use any homemade crust recipe or a refrigerated crust. This is also a great recipe to use with leftover crust scraps.
  • Note that bake time might differ depending on the recipe you used for the pie crust or if it’s store bought – the refrigerated crusts often take less time to bake.
  • To use pie crust scraps, just press all scraps together in a ball and roll to ¼” thickness.

Nutrition

Serving: 1serving | Calories: 35kcal | Carbohydrates: 6g | Protein: 0.3g | Fat: 1g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 19mg | Potassium: 5mg | Fiber: 0.2g | Sugar: 3g | Vitamin A: 0.4IU | Vitamin C: 0.004mg | Calcium: 2mg | Iron: 0.1mg

Other Pie Crust Cookies

No Roll Chocolate Pie Crust

No Roll Chocolate Pie Crust in a glass pie plateThis No Roll Chocolate Pie Crust recipe is an all butter pie crust with cocoa powder added – it’s a chocolate pastry crust. Bonus: it’s no roll so it’s a no fuss crust – just mix and press it into the pan! Just think – your favorite pie recipes…with a chocolate all butter crust. Like…banana…

No Roll Chocolate Pie Crust in a glass pie plate

This No Roll Chocolate Pie Crust recipe is an all butter pie crust with cocoa powder added – it’s a chocolate pastry crust. Bonus: it’s no roll so it’s a no fuss crust – just mix and press it into the pan!

No Roll Chocolate Pie Crust - an easy pie crust recipe that's CHOCOLATE! Just mix it up in a food processor and press it into the pan , no rolling!

Just think – your favorite pie recipes…with a chocolate all butter crust. Like…banana coconut pie with a chocolate crust, pumpkin pie, candy pie. You guys, I just. Can’t. Even.

This Chocolate Pie Crust is like a pastry pie crust – not a crushed cookie crust. It’s like eating chocolate pie dough!

I had the idea to make a no roll pie crust. Everyone hates rolling things out, right? Flour, mess, arm workout. Why not just dump the crumbly pie dough into the pie plate and press it in? IT WORKED – no rolling pin needed for this pie. You also don’t have to chill the disk of dough first – you just press it into the plate. Not only does it taste good, but it makes your house smell like a chocolate factory.

Ingredients in chocolate pie crust on counter.

Ingredients Needed

  • Unsalted Butter: If you only have salted butter you can swap it and omit the added salt. Butter needs to be COLD when making pie crust – dice it and then place it back in the fridge until you’re ready to use it.
  • All-purpose flour: Be sure to measure flour correctly so you have a perfectly flakey crust.
  • Salt: Just a bit, if using unsalted butter.
  • Cocoa Powder: You can use natural unsweetened cocoa powder or Dutch Process cocoa.
  • Ice Water: The water needs to be ice cold!
  • 9-inch Pie Dish: this recipe is written for this size pie pan.
  • Food Processor: Optional, but makes making from scratch crust SO much easier!
flour and cocoa powder in a food processor
No Roll Chocolate Pie Crust being mixed in a food processor
No Roll Chocolate Pie Crust being mixed in a food processor
No Roll Chocolate Pie Crust being mixed in a food processor
No Roll Chocolate Pie Crust being put into a glass pie plate
No Roll Chocolate Pie Crust being pressed into a glass pie plate

How to make Chocolate Pie Crust

  1. Mix your flour, sugar, salt, and cocoa powder in a food processor. Just pulse it a few times.
  2. Add one stick of very cold, diced butter.
  3. Pulse the machine a few times to get it worked into the dry ingredients.
  4. Then add 1 tablespoon of water and let the machine run for several seconds, adding up to an extra tablespoon (one teaspoon at a time) until the dough comes together like in the photos – it shouldn’t be powdery. It should be able to pinch together.
  5. Dump the chocolate pie crust dough into a 9-inch pie plate. You can use a plate that’s smaller than 9″ but there is not enough dough for a bigger pie plate.
  6. Just press the dough into the bottom and up the sides of the plate, easy peasy!! Be sure to chill it for at least an hour (or 10-15 minutes in the freezer) before baking it.
No Roll Chocolate Pie Crust in a glass pie plate

Expert Tips

This no roll chocolate pie crust works for both baked pies and pre-baked crust (filled) pies. If you’re baking a pie (like pecan) just fill the pie crust like you normally would and then bake as directed. If you are making it as a pie crust for a filled pie, like a pudding pie you’ll want to follow the recipe for blind baking pie crust, which involves lining the crust with parchment paper and beans or pie weights and baking before filling.

Ways to use a Chocolate Crust:

FAQ

Can you make pie crust ahead of time?

This crust can be made up to 3 days ahead and stored in the refrigerator covered well with plastic wrap. You can also freeze it for several months. For easier freezing, you can freeze the disk of dough before pressing it into the pie plate; thaw before attempting to place in pie dish.


No Roll Chocolate Pie Crust in a glass pie plate
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No Roll Chocolate Pie Crust Recipe

This easy No Roll Chocolate Pie Crust starts with my all butter crust recipe and adds chocolate! Plus, it’s NO ROLL! No mess, just press and bake!
Course Dessert
Cuisine American
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings 12 servibgs
Calories 186kcal
Author Dorothy Kern
Cost $5

Ingredients

  • ½ cup (113g) unsalted butter
  • 1 ¼ cups (155g) all-purpose flour
  • 2 tablespoons (10g) unsweetened cocoa powder (or Dutch Process cocoa)
  • 2 tablespoons (25g) granulated sugar
  • ¼ teaspoon salt
  • 1-3 tablespoons (15-45ml) ice water

Instructions

  • Dice butter into small cubes. Place back in the refrigerator.
  • Place flour, cocoa, sugar, and salt in a food processor. Pulse a few times to combine.
  • Add the cold diced butter into the food processor. Pulse a few times until the butter is worked into the flour mixture.
  • Add 1 tablespoon of ice water. Let the food processor run for several seconds, until the dough becomes crumbly. Add more water, 1 teaspoon at a time, until the dough comes together and is no longer powdery.
  • Pour crumbly dough into a 9-inch pie plate. Use your fingers to presss across the bottom and up the sides. Chill for at least one hour (or freeze for 10-15 minutes) before baking.
  • To blind bake the pie crust: Chill at least 1 hour. Line the pie crust with parchment paper and fill with beans or pie weights. Bake pie at 400°F for 10 minutes, then remove the weights and parchment (carefully), poke holes in the bottom and sides of the crust, and place it back into the oven until it's cooked through, 10-15 additional minutes. Cool crust before filling.
  • If making a baked pie, fill chilled pie crust as directed and bake as the recipe directs.
  • Pie crust can be made up to 3 days ahead and stored in refrigerator wrapped well with plastic wrap. It can also be frozen.

Video

Nutrition

Serving: 1serving | Calories: 186kcal | Carbohydrates: 18g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 31mg | Sodium: 1242mg | Fiber: 1g | Sugar: 3g

Favorite Pie Recipes

How to Make a Lattice Pie Crust

berry pie with decorative pie crust on top surrounded by slice fruit.Learn how to make a lattice pie crust easily – really I promise! A woven lattice crust is stunning on top of a fruit pie but they’re easier to make than you think. With step-by-step photos and a video, you’ll be a pro in no time. What is a Lattice Pie Crust? Lattice top pie…

berry pie with decorative pie crust on top surrounded by slice fruit.

Learn how to make a lattice pie crust easily – really I promise! A woven lattice crust is stunning on top of a fruit pie but they’re easier to make than you think. With step-by-step photos and a video, you’ll be a pro in no time.

berry pie with decorative pie crust on top surrounded by slice fruit.

What is a Lattice Pie Crust?

Lattice top pie recipes are so gorgeous, don’t you think? A lattice pie crust looks really hard and confusing to do, but it’s much easier to make a woven crust than you think. Once you visually see the method, how to weave a lattice clicks into place and becomes really easy to do.

Lattice top pies are perfect for all sorts of fruit pies, like apple or blackberry or any fruit pie you love. It’s actually the easiest way to make a gorgeous pie!

Ingredients Needed

  • Pie crust: You can use my all butter pie crust recipe or you can use a refrigerated pie crust. Don’t use a frozen pie shells – you need a crust that will lay flat. My homemade pie crust is the best…in case you were wondering.
  • Tools: A knife or pizza cutter or pastry wheel for cutting the strips and a ruler to keep your edges straight.

How to make a lattice pie crust

pie dough on work surface cut into strips with ruler and pie cutter next to it.

1. Roll out the top pie crust. It should be chilled a little bit, but not so long that the crust is so cold you can’t handle the strips. Using your sharp knife and ruler, cut wide strips of dough that are about 3/4 to 1-inch thick. Once your lattice is cut, you’ll have several strips.

pie with fruit filling topped with vertical strips of pie dough.

2. Place a bottom crust in your pie dish and fill with your desired filling. Take strips of the lattice and lay them on your pie vertically, leaving small gaps between. I like to line up the short strips from the edges with the edge of the pie plate and use the long strips in the middle.

pie with fruit filling topped with vertical strips of pie dough - every other one is folded up and one strip is horizontal across.

3. To weave your lattice,  pull back every other vertical strip and place a new strip of pie dough perpendicular to the strips you already laid.

pie with fruit filling topped with vertical strips of pie dough and a few weaved horizontally with hand holding one strip.

4. Replace the dough strips you folded over. Then, do the same thing with the alternating strips, placing horizontal strips of dough across. Keep going until the entire pie is covered in basket weave.

unbaked lattice pie on work surface.

5. Once your lattice is fully on the pie, cut off any excess dough and crimp the edges as desired. I like to brush it with egg wash and add a little sparkle with sanding sugar.

How to use a Lattice Crust

pie with blueberries baked in and with lattice design on top.

Expert Tips

  • For cutting the strips I like using a pastry wheel or pizza cutter. A flat edge cutter will give straight strips, a wavy edge cutter will give the jagged wavy edges shown.
  • Once you have the lattice made, it’s good to brush it with egg wash. You don’t have to, but it makes for better browning. To make your egg wash, just whisk up your egg and use a pastry brush to lightly brush it all over the crust. Don’t have a pastry brush? Just use your fingers.
  • I also add a bit of sanding sugar on top for a little sparkly crunch.
  • Always bake fruit pies on a cookie sheet in case it spills over.
  • Use a pie shield or strips of aluminum foil to protect your crust while it’s baking.
  • Make a decorative pie crust that looks like a lattice using cookie cutters if you’re still worried about doing a lattice from scratch.

FAQ

Can you lattice store-bought crust?

As long as it’s a flat crust (typically refrigerated, not frozen in a pie shell) you can make a lattice with it.

How thick should crust be? How thick should lattice strips be?

A bottom crust in a pie plate should be at most 1/4-inch thick (usually between 1/8-inch and 1/4-inch) so it bakes all the way. A lattice should be a bit thicker – usually minimum 1/4-inch (a tiny bit thicker is fine, but not too much). The strips should be a little thicker so that they’re easier to handle and not too fragile.

What if I don’t have a pastry cutter?

You can use a sharp knife or pizza cutter to slice your strips of dough.

berry pie with decorative pie crust on top surrounded by slice fruit.
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Lattice Pie Crust Recipe

This how to make a lattice pie crust tutorial is an easy method for making a decorative pie crust!
Course Dessert
Cuisine American
Prep Time 30 minutes
Chill time 30 minutes
Total Time 30 minutes
Servings 1 9-inch lattice pie
Calories 1899kcal
Author Dorothy Kern
Cost $8

Ingredients

Instructions

  • Roll one pie crust out to fit your pie plate. Place the crust in the pie, letting the edges overhang. Chill 30 minutes.
  • Roll the second pie crust a bit thicker than you would for a bottom crust. I do at least 1/4-inch thick or just slightly thicker (you want to be able to handle the strips without them being too fragile).
  • Fill pie as desired using your recipe.
  • Remove rolled out crust from the refrigerator. Using a knife, pizza cutter, or pastry wheel, cut strips in the pie crust that are 1/2-inch to 1-inch thick. Use a ruler to help keep them straight, if needed.
  • Pick up strips of the pie crust and lay them over the pie with gaps between that are the same width as the strips. Try to use the size strip that matches with the location on the pie (smaller strips close to the sides, longer strips in the middle).
  • Fold over alternating strips and place a new strip perpendicular to the ones you already placed on the pie. Unfold the strips, then repeat using the alternating strips. Continue the basket weave until the pie is covered with the lattice.
  • Brush the lattice crust with a bit of egg wash (just beat an egg with a fork like you’re making a scrambled egg and use a pastry brush or your fingers to lightly brush it over the crust). This is for browning. Sprinkle with coarse sugar, if desired.
  • Trim edges and crimp as desired. Chill pie for 20-30 minutes, then bake according to recipe directions.

Video

Notes

  • Always bake your pie on a cookie sheet just in case of spill over.
  • Always cover the edges of your pie with foil or a pie shield.
  • If, during the lattice making process, your pie strips begin to get too warm from handling and/or start breaking, stop and place the strips in the freezer for 5 minutes to chill back up quickly.

Nutrition

Serving: 2pie crust | Calories: 1899kcal | Carbohydrates: 194g | Protein: 30g | Fat: 109g | Saturated Fat: 34g | Cholesterol: 186mg | Sodium: 1707mg | Potassium: 457mg | Fiber: 10g | Vitamin A: 270IU | Calcium: 104mg | Iron: 11.3mg

Favorite Fruit Pies