Adorable Pie Crust Cookies are the perfect way to use up leftover pie crust after your holiday baking. They’re cute, easy, fun, and surprisingly simple to make! I've included step-by-step photos to guide you through the process.
If you're wondering what to do with leftover pie crust dough or looking for creative ways to use pie dough, you'll love these adorable pie crust dough cookies!
Don’t they resemble tiny pie slices? While they may look fancy, they’re actually very easy to make at home.
I used our all butter pie crust recipe for this, but you can easily substitute store-bought dough or repurpose any leftover pie crust scraps. Simply gather the scraps, press them together gently to seal, then roll out and cut into triangles.
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How to make pie crust cookies?
Scroll down to the recipe card below for full information on ingredients and amounts.
Step 3 - Cut strips that are approximately 2 ½ inches in height.
Step 4 - Cut each strip into even triangles.
Step 5 - Cut triangles. Reroll scarps to get more triangles.
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Step 8 - Place the cut triangles on a parchment lined baking sheet, spacing an inch apart and then chill for at least 30 minutes or up to a day.
👩🍳 Tip: Be careful not to overdo the egg wash—too much egg wash can leak around the edges while baking.
👩🍳 White icing - Mix confectioners sugar and milk to get a tooth paste like consistency. Transfer into a piping bag with a small star tip and pipe a star on each triangle to mimic whipped cream.
The cookies are ready to be enjoyed or stored once the stars have dried, which takes about 1 to 2 hours.
Common Mistakes to Avoid
- Roll the pie crust dough to a thickness of about ⅛ inch. If it's too thick, it will puff up too much during baking and lose its pie wedge shape.
- Remove from the oven as soon as they turn golden to achieve perfect color in the pie crust cookies.
- Be careful not to overapply the egg wash. If it puddles on the dough, it may overflow around the edges while baking.
- When sprinkling sugar, avoid getting it on the edges to maintain a neat appearance. Also, be cautious not to apply too much sugar to the egg-washed area, as it can brown during baking and cause the vibrant red color of the pie crust cookies to fade.
More unique cookies for holidays
Pie Crust Cookies
Ingredients
- 1 homemade pie crust click link to get our all butter pie crust recipe
- 1 egg
- red gel food color
- white sugar as needed for topping
- 1 cup confectioners sugar
- ½ tablespoon milk or as needed
Instructions
Cut triangles
- Line a large baking sheet with parchment paper.
- Roll out pie dough or pie scraps to ⅛-inch thickness, on a lightly floured surface. Cut into 3 or 4 strips each measuring 2 ½ inch in height.
- Working with one strip at a time, cut into 2-inch length triangles. Reroll scarps to get more triangles.
- Working with one triangle at a time, use the tines of a fork to press small, indented lines along the base. This creates a decorative pattern that mimics the edge of a pie. Use the fork to prick the body of the triangle one or two times to prevent the pie crust from puffing up during baking.
- Place the cut triangles on the prepared baking sheet, spacing an inch apart and then chill for at least 30 minutes or up to a day.
Decorate and Bake
- Preheat oven to 375°F.
- Mix the egg with 1 teaspoon of water and a dash of red gel food coloring. Add more coloring as needed to achieve a deep red hue.
- Using a pastry brush, lightly apply the egg wash to the surface of each triangle, taking care not to touch the decorated border. Be careful not to overdo it—too much egg wash can leak around the edges while baking.
- Lightly sprinkle white sugar over the egg wash, avoiding the decorative edge. Bake cookies for 14 to 18 minutes or the edges are golden in color. Place pan on a wire rack to cool.
White icing
- Mix confectioners sugar and milk to get a tooth paste like consistency. Transfer into a piping bag with a small star tip and pipe a star on each triangle to mimic whipped cream.
- The cookies are ready to be enjoyed or stored once the stars have dried, which takes about 1 to 2 hours.
Notes
Nutrition
Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.
All contents and images are my original work, unless and otherwise mentioned. Please do not use my recipes or images without linking back to www.kitchenathoskins.com. If you wish to republish a recipe, please rewrite in your own words and don’t forget to include a link back to the original recipe.
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