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Pie crust cookies are the ultimate answer to extra dough left from pie baking and transform simple scraps into golden crispy cookie sandwiches with a glossy sugared lid. These delicate treats are endlessly customizable whether filled with sweet fruit preserves or creamy chocolate spread. I cherish these for their nostalgic connection to my mom’s kitchen where no bit of pie crust ever went to waste and every batch came out a little different depending on what we had for fillings.
I first made these cookies when I ended up with an oddly shaped bit of pie dough just before Thanksgiving and now my friends text me for extras whenever I bake pies in autumn.
Ingredients
- Leftover pie dough: Gives crisp flaky cookies and makes good use of what you have
- Large egg: Helps brown the tops for a beautiful golden crust
- Water: Loosens the egg so it brushes on thinly and bakes up glossy
- Turbinado sugar: Adds crunch and shine pick the coarsest crystals for the best sparkle
- Choice of filling: Like store-bought jam lemon curd or Nutella lets you customize each batch and clear out fridge odds and ends
- Quality jam or thick curd: Use a quality jam with bold flavor or a thick homemade curd for the richest result and smooth chocolate spreads for crowd pleasing sweetness
Step-by-Step Instructions
- Prepare the Oven:
- Set your oven to four hundred twenty five degrees Fahrenheit and put the rack low to encourage an even bake on the undersides. Line your baking sheet with parchment so nothing sticks
- Roll Out the Dough:
- Sprinkle your work surface lightly with flour and gently roll out the pie dough to an eighth inch thickness. Rotate frequently to prevent sticking and keep the dough even throughout
- Cut and Shape Cookies:
- Use a two and a half inch round cutter to punch out as many cookies as possible. Take a half inch circle cutter next and press a small hole into the center of half those rounds to form the lids
- Chill the Cookies:
- Arrange all the cutouts on the lined pan and refrigerate them fifteen minutes. This firms up the fat in the dough so the cookies hold their shape and bake up extra flaky
- Make Egg Wash:
- Crack one large egg into a small bowl. Add one tablespoon water and whisk until fully combined and frothy for a seamless brush on finish
- Apply Egg Wash and Sugar:
- Paint the top of each cookie with the egg wash using a pastry brush. Sprinkle generously with turbinado sugar for a crunchy glistening effect
- Bake the Cookies:
- Place the sheet in your hot oven and bake between fifteen to eighteen minutes. Watch for edges to turn deep golden and the tops to shimmer with sugar
- Cool the Cookies:
- Transfer to a cooling rack and wait until completely cooled to avoid melting the fillings
- Assemble the Sandwiches:
- Flip each bottom round so the sugared side faces down. Pipe or carefully spoon a generous teaspoon of filling in the center and gently press a cutout cookie on top to finish
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You can make these gluten free by swapping in a quality gluten free pie dough. Pie crust cookies remind me of how my grandmother never let scraps go to waste and would tuck them into our lunchboxes for a surprise treat. My favorite part is layering tangy homemade blackberry jam between the cookies for an extra pop of summer flavor even in the colder months.
Storage Tips
Pie crust cookies taste best within twenty four hours of baking when the crust is still crisp and flaky. If you need to store them keep in a loosely covered container at cool room temperature but fill just before serving if you can to prevent sogginess. Leftover filled cookies can be stored in the fridge for up to two days though the texture softens.
Ingredient Substitutions
Use any all butter pie dough for the richest flavor though store bought crust works well in a pinch just let it warm a few minutes out of the fridge before rolling. For fillings try thickened Greek yogurt plus honey for a lighter twist or homemade fruit butter for warmth and spice during the holidays. If turbinado sugar is unavailable use regular sugar and a dash of cinnamon mixed in for a hint of extra flavor.
Serving Suggestions
Pile cookies artfully on a platter and dust with powdered sugar for a festive finish. For kids set up a DIY bar with assorted jams and let everyone create their own combination. Adults love these with espresso or black tea as a pick me up.
Cultural and Historical Notes
Pie crust cookies are a classic frugal kitchen hack stretching all the goodness from pie baking into a second treat. Many families across the US enjoy their own versions during the holidays sometimes called pinwheels or jam puffs. Their simple method and joyful spirit recall the traditions of baking together and sharing small delights made from what you have.
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These cookies turn simple pie scraps into something special with every batch. Enjoy them fresh and share with friends for a touch of baking magic.
Frequently Asked Questions
- → What is the best filling for these cookies?
Fruit jams, lemon curd, or spreads like Nutella pair wonderfully, but any smooth filling works well.
- → How should leftover dough be handled before baking?
Roll chilled dough thinly on a floured surface to ensure flaky and crisp cookies after baking.
- → Can these cookies be made ahead of time?
They taste best the same day, but can be stored in an airtight container for up to two days.
- → Is an egg wash necessary?
An egg wash helps the sugar adhere and adds shine, but you may skip it for a more rustic finish.
- → What ensures even baking?
Chilling the dough before baking helps prevent excessive spreading and keeps shapes defined.