When you’re a creative baker with a surplus of leftover pie crust, the possibilities are endless! From sweet treats to savory snacks, there’s no shortage of innovative ways to repurpose that extra dough. Whether you’re looking for a quick snack or a show-stopping dessert, we’ve got you covered with our collection of 20 delicious recipes.
From classic combinations like cheddar and herb pie crust crackers, to sweet surprises like cinnamon sugar pie crust twists, there’s something for everyone in this roundup. And the best part? These recipes are perfect for using up leftover pie crust, so you can say goodbye to those pesky scraps and hello to a world of flavor and fun.
In this article, we’ll dive into our top 20 favorite ideas for using up leftover pie crust, from savory snacks to sweet treats. Get ready to get creative and make the most of your extra dough!
Savory Cheddar and Herb Pie Crust Crackers
Savory Cheddar and Herb Pie Crust Crackers Recipe
These buttery crackers are infused with the rich flavors of cheddar cheese, fresh herbs, and a hint of savory spices. Perfect as a snack or used as a base for appetizers.
Ingredients:
– 2 cups all-purpose flour
– 1/4 cup cold unsalted butter, cut into small pieces
– 1/2 cup grated cheddar cheese (sharp or extra-sharp work well)
– 1 tablespoon chopped fresh parsley
– 1 tablespoon chopped fresh thyme
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour and cold butter until mixture resembles coarse crumbs.
3. Add cheddar cheese, parsley, thyme, salt, and pepper to the bowl. Mix until well combined.
4. Roll out dough on a lightly floured surface to about 1/8 inch thickness.
5. Cut into desired shapes (strips, squares, or use a cookie cutter).
6. Place crackers on prepared baking sheet, leaving about 1 inch of space between each cracker.
7. Bake for 15-20 minutes or until golden brown.
Cinnamon Sugar Pie Crust Twists
Sweet and savory, these Cinnamon Sugar Pie Crust Twists are a delightful twist on traditional pie crust! Perfect for snacking or serving as a dessert.
Ingredients:
– 1 sheet of frozen puff pastry, thawed
– 1/4 cup granulated sugar
– 2 tablespoons ground cinnamon
– 1/4 teaspoon salt
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Roll out the puff pastry on a floured surface to a thickness of about 1/8 inch.
3. In a small bowl, mix together sugar, cinnamon, and salt.
4. Sprinkle the sugar mixture evenly over the pastry, leaving a 1-inch border around edges.
5. Roll the pastry into a tight log, starting from one long side. Cut into 12-15 equal pieces.
6. Place the twists on the prepared baking sheet, leaving about 1 inch of space between each twist.
7. Bake for 18-20 minutes or until golden brown.
Yield: 12-15 Cinnamon Sugar Pie Crust Twists
Cooking Time: 18-20 minutes
Mini Apple Pie Bites with Leftover Crust
Transform leftover pie crust into bite-sized treats filled with sweet and tangy apple goodness.
Ingredients:
– 1 cup leftover pie crust (chilled)
– 1/2 cup diced apples (about 1-2 medium-sized apples)
– 1 tablespoon granulated sugar
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon vanilla extract
– 1 egg, beaten (for egg wash)
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Roll out the leftover pie crust on a lightly floured surface to about 1/8 inch thickness.
3. Cut into small squares, about 3 inches per side.
4. In a bowl, mix together diced apples, granulated sugar, cinnamon, and vanilla extract.
5. Place a spoonful of apple mixture onto one half of each square. Fold the other half over to form a triangle, pressing edges to seal.
6. Brush tops with beaten egg for a golden glaze.
7. Bake for 20-25 minutes or until golden brown.
Cooking Time: 20-25 minutes
Pie Crust Chicken Pot Pie Cups
Pie Crust Chicken Pot Pie Cups Recipe
This recipe creates individualized pies with a flaky crust and savory chicken filling, perfect for a crowd or as a unique dinner solution.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/4 cup cold unsalted butter, cut into small pieces
– 1/4 cup ice-cold water
– 1 pound boneless, skinless chicken breast, cooked and diced
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1/2 cup frozen mixed vegetables (e.g., peas, carrots, corn)
– 1/2 cup chicken broth
– 1 egg, beaten
– Salt and pepper to taste
– Pie crust cups (homemade or store-bought)
Instructions:
1. Preheat oven to 375°F.
2. In a medium bowl, combine flour, butter, and ice-cold water. Mix until a dough forms.
3. Roll out the dough to about 1/8 inch thickness. Cut into squares, approximately 5 inches per side.
4. Spoon a small amount of chicken filling onto the center of each square, leaving a 1-inch border.
5. Fold the pastry over the filling, forming a cup shape, and press edges to seal.
6. Brush tops with beaten egg and bake for 25-30 minutes or until golden brown.
Chocolate Hazelnut Pie Crust Rolls
Elevate your dessert game with these decadent pie crust rolls infused with the deep flavors of chocolate and hazelnuts.
Ingredients:
– 1 package of puff pastry, thawed
– 1/2 cup unsalted butter, softened
– 1/4 cup granulated sugar
– 1/4 cup cocoa powder
– 1/2 teaspoon vanilla extract
– 1/4 cup hazelnuts, chopped
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Roll out puff pastry to a thickness of about 1/8 inch. Cut into 12 equal pieces.
3. In a small bowl, mix together softened butter, granulated sugar, cocoa powder, and vanilla extract.
4. Place a tablespoon of the chocolate mixture in the center of each pastry piece. Sprinkle with chopped hazelnuts.
5. Roll up each piece tightly, starting from the long side. Curve into a crescent shape and place on the prepared baking sheet.
6. Bake for 18-20 minutes or until golden brown.
7. Dust with confectioners’ sugar before serving.
Cooking Time: 18-20 minutes
Parmesan and Garlic Pie Crust Chips
A delicious twist on traditional potato chips, these crispy pie crust chips are flavored with the savory combination of Parmesan cheese and garlic.
Ingredients:
– 1 cup pie crust scraps (homemade or store-bought)
– 2 tablespoons olive oil
– 1/4 cup grated Parmesan cheese
– 2 cloves garlic, minced
– Salt, to taste
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Cut the pie crust scraps into thin strips or triangles.
3. In a bowl, mix together olive oil, Parmesan cheese, and garlic.
4. Add the pie crust strips to the bowl and toss until they are evenly coated with the Parmesan-garlic mixture.
5. Spread the coated pie crust strips out in a single layer on the prepared baking sheet.
6. Bake for 15-20 minutes or until golden brown, flipping halfway through.
7. Remove from oven and sprinkle with salt to taste.
Cooking Time: 15-20 minutes
Strawberry Jam Pie Crust Pinwheels
Transform your favorite strawberry jam into a sweet and tangy filling for these elegant pinwheels. Perfect for tea parties, brunches, or as a snack.
Ingredients:
– 1 cup strawberry jam
– 1 sheet frozen puff pastry, thawed
– 1/4 cup granulated sugar
– 1 tablespoon unsalted butter, melted
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Roll out the puff pastry on a lightly floured surface to a thickness of about 1/8 inch.
3. Spread the strawberry jam evenly over the center third of the pastry, leaving a 1-inch border on either side.
4. Sprinkle the granulated sugar over the jam.
5. Fold the sides of the pastry over the filling, then roll the pinwheel into a neat spiral shape. Place on the prepared baking sheet.
6. Brush the top with melted butter and bake for 20-25 minutes, or until golden brown.
7. Dust with confectioners’ sugar before serving.
Cooking Time: 20-25 minutes
Leftover Pie Crust Quiche Tartlets
Transform leftover pie crust into a delicious quiche tartlet perfect for breakfast, brunch, or a snack. This recipe is a great way to repurpose extra pie dough and reduce food waste.
Ingredients:
– 1 cup leftover pie crust (homemade or store-bought), broken into small pieces
– 2 large eggs
– 1/2 cup shredded cheddar cheese (or your preferred quiche filling)
– 1 tablespoon butter, melted
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, whisk together eggs and shredded cheese.
3. Add the broken pie crust pieces to the egg mixture and stir until well combined.
4. Divide the mixture among 6-8 mini muffin tin cups or small ramekins.
5. Drizzle melted butter over each tartlet.
6. Bake for 15-20 minutes, or until the edges are golden brown.
Cooking Time: 15-20 minutes
Peanut Butter and Jelly Pie Crust Bars
Peanut Butter and Jelly Pie Crust Bars: A Twist on a Classic!
These bite-sized treats combine the simplicity of peanut butter and jelly with the crunch of pie crust. Perfect for a quick snack or dessert.
Ingredients:
– 1 cup peanut butter
– 1/2 cup jelly (grape or strawberry work well)
– 1/4 cup granulated sugar
– 1/2 cup all-purpose flour
– 1/4 teaspoon salt
– 1/2 cup cold unsalted butter, cut into small pieces
– 1 egg, beaten
– Confectioners’ sugar (optional)
Instructions:
1. Preheat oven to 375°F.
2. In a medium bowl, whisk together flour and sugar. Add the cold butter and use a pastry blender or your fingers to work it into the flour until crumbly.
3. Press the mixture into a 9×9-inch baking dish lined with parchment paper.
4. Spread the peanut butter over the crust, leaving a 1/2-inch border around edges.
5. Top with jelly, spreading evenly.
6. Roll out the remaining pie crust to fit the top of the bars. Place on top and crimp edges.
7. Brush with beaten egg for a golden brown finish.
8. Bake for 35-40 minutes or until the crust is golden and the filling is bubbly.
9. Allow to cool before cutting into bars.
Cooking Time: 35-40 minutes
Spinach and Feta Pie Crust Spirals
Elevate your pie game with this unique and flavorful recipe that combines the savory goodness of spinach and feta cheese with a crispy, flaky crust. Perfect as an appetizer or side dish for any occasion.
Ingredients:
– 1 package frozen chopped spinach, thawed and drained
– 1/2 cup crumbled feta cheese
– 1 pie crust (homemade or store-bought)
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roll out the pie crust to a thickness of about 1/8 inch.
3. Cut the crust into long, thin strips, about 1 inch wide.
4. In a small bowl, mix together spinach and feta cheese.
5. Brush the pie crust strips with olive oil and sprinkle with salt and pepper.
6. Place a small spoonful of the spinach-feta mixture at one end of each strip, leaving a 1-inch border.
7. Roll up the strips tightly, starting from the filled end.
8. Place the spirals on a baking sheet lined with parchment paper.
9. Bake for 15-20 minutes or until golden brown.
Cooking Time: 15-20 minutes
Pie Crust Cinnamon Roll Bites
These bite-sized treats combine the flaky crust of pie with the gooey sweetness of cinnamon rolls. Perfect for a quick snack or party appetizer.
Ingredients:
– 1 package of refrigerated pie crust, thawed
– 1/2 cup granulated sugar
– 1/4 cup brown sugar
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon salt
– 1/2 cup heavy cream
– 1 large egg, beaten
– Confectioners’ sugar for dusting (optional)
Instructions:
1. Preheat oven to 375°F.
2. Roll out pie crust to a thickness of about 1/8 inch.
3. In a small bowl, mix together granulated and brown sugars, cinnamon, and salt.
4. Spread the sugar mixture evenly over the pie crust, leaving a 1-inch border around edges.
5. Drizzle heavy cream and beaten egg over the sugar mixture.
6. Roll up pie crust tightly, starting from one long side.
7. Cut into 1-inch thick slices.
8. Place on baking sheet lined with parchment paper.
9. Bake for 18-20 minutes or until golden brown.
10. Dust with confectioners’ sugar (optional) and serve warm.
Cooking Time: 18-20 minutes
Salted Caramel Pie Crust Cookies
A sweet and salty twist on traditional cookies, these Salted Caramel Pie Crust Cookies are perfect for satisfying your cravings.
Ingredients:
– 1 cup unsalted butter, softened
– 1/2 cup granulated sugar
– 1/4 cup light brown sugar
– 1 teaspoon vanilla extract
– 1/2 teaspoon salt
– 2 cups all-purpose flour
– 1/2 cup crushed pie crust (homemade or store-bought)
– 1/4 cup flaky sea salt
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream together butter and sugars until light and fluffy.
3. Add vanilla extract and mix well.
4. Gradually add flour, mixing until just combined.
5. Stir in crushed pie crust and sea salt.
6. Drop rounded tablespoonfuls of dough onto prepared baking sheet, leaving about 2 inches between each cookie.
7. Bake for 12-14 minutes or until lightly golden.
Cooking Time: 12-14 minutes
Yield: About 24 cookies
Mini Pumpkin Pie Hand Pies
Mini Pumpkin Pie Hand Pies Recipe
These bite-sized treats are perfect for a fall gathering or as a delightful snack any time of the year.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup cold butter, cut into small pieces
– 1/4 cup ice-cold water
– 1/2 cup canned pumpkin puree
– 1/2 cup heavy cream
– 1 tablespoon granulated sugar
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– Salt to taste
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour and salt. Add cold butter; use a pastry blender or fingers until mixture resembles coarse crumbs.
3. Gradually add ice-cold water, stirring with a fork until dough forms.
4. Divide dough in half. Roll out each half into a thin sheet, about 1/8 inch thick.
5. In a small bowl, whisk together pumpkin puree, heavy cream, sugar, cinnamon, and nutmeg. Spoon a small amount of mixture onto one half of the dough, leaving a 1/2-inch border around edges.
6. Fold other dough half over filling; press edges to seal. Use a fork to crimp edges.
7. Place hand pies on prepared baking sheet, leaving about 1 inch between each pie. Bake for 20-25 minutes or until golden brown.
Cooking Time: 20-25 minutes
Yield: About 24 hand pies
Pie Crust Peach Cobbler Muffins
Transform your favorite peach cobbler into a delightful breakfast or snack with these scrumptious muffins, featuring a crumbly pie crust crust and sweet, juicy peaches. Perfect for warm weather gatherings!
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup cold butter, cut into small pieces
– 1/4 cup ice-cold water
– 1/2 cup granulated sugar
– 1/4 cup brown sugar
– 1 large egg
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 cup diced peaches (fresh or canned)
– 1 tablespoon vanilla extract
Instructions:
1. Preheat oven to 375°F. Line a 12-cup muffin tin.
2. In a large bowl, whisk together flour, sugar, and baking powder. Add cold butter; use a pastry blender or fingers to work into crumbs. Gradually add ice-cold water until dough forms.
3. Divide dough in half. Roll each half into a thin sheet, about 1/8 inch thick. Cut out circles of dough using a cookie cutter or the rim of a glass.
4. In a separate bowl, mix sugar, egg, and vanilla extract. Fold in diced peaches.
5. Place a dough circle in each muffin cup. Spoon peach mixture on top, leaving a 1/2 inch border around edges. Roll remaining dough circles into balls; place one on top of each muffin.
6. Bake for 20-25 minutes or until golden brown.
Brie and Cranberry Pie Crust Bites
Elevate your appetizer game with these bite-sized treats that combine the creamy richness of brie cheese with the sweetness of cranberries, all wrapped up in a flaky pie crust.
Ingredients:
– 1 sheet of frozen puff pastry, thawed
– 1/2 cup brie cheese, softened
– 1/4 cup fresh or frozen cranberries
– 1 tablespoon honey
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Roll out the puff pastry on a floured surface to about 1/8 inch thickness.
3. Cut into small squares, about 3 inches per side.
4. Place a spoonful of softened brie cheese in the center of each square.
5. Top with a few cranberries and drizzle with honey. Season with salt and pepper to taste.
6. Fold the pastry over the filling to form a triangle or a square shape, pressing edges to seal.
7. Brush tops with a little water and bake for 15-20 minutes, or until golden brown.
Cooking Time: 15-20 minutes
Lemon Curd Pie Crust Tartlets
Elevate your dessert game with these bite-sized tartlets, featuring a flaky pie crust and a tangy lemon curd filling. Perfect for parties or special occasions!
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/4 cup confectioners’ sugar
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, chilled and cut into small pieces
– 3 tablespoons ice-cold water
– Lemon curd filling (recipe below)
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, confectioners’ sugar, and salt.
3. Add butter and use a pastry blender or your fingers to work it into the flour mixture until it resembles coarse crumbs.
4. Gradually add water, stirring with a fork until dough comes together in a ball.
5. Turn dough out onto a lightly floured surface and roll out to about 1/8 inch thickness.
6. Cut into small squares (about 3 inches per side). Roll each square into a ball, then flatten slightly into a disk shape.
7. Place tarts on prepared baking sheet, leaving about 1 inch of space between each tart.
8. Bake for 18-20 minutes or until golden brown.
Lemon Curd Filling:
– 3 large egg yolks
– 1/2 cup granulated sugar
– 1/4 cup freshly squeezed lemon juice
– 1/2 cup unsalted butter, softened
Combine ingredients in a bowl and whisk until smooth. Use immediately or store in an airtight container in the refrigerator for up to 3 days.
Pie Crust S’mores Squares
Transform the classic campfire treat into a delicious dessert with these gooey, chocolatey squares.
Ingredients:
– 1 package of refrigerated pie crust dough (homemade or store-bought)
– 1 cup milk chocolate chips
– 1/2 cup marshmallows
– 1/4 cup graham cracker crumbs
– 1 tablespoon unsalted butter, melted
Instructions:
1. Preheat oven to 350°F (180°C).
2. Roll out the pie crust dough to a thickness of about 1/8 inch.
3. Cut into 9-12 equal squares.
4. Place a small spoonful of chocolate chips in the center of each square.
5. Top with a marshmallow and sprinkle with graham cracker crumbs.
6. Fold the dough over the filling, pressing edges to seal.
7. Brush tops with melted butter.
8. Bake for 15-20 minutes or until golden brown.
9. Let cool before serving.
Cooking Time: 15-20 minutes
Enjoy these sweet and gooey Pie Crust S’mores Squares!
Rustic Cherry Galette with Leftover Crust
Rustic Cherry Galette with Leftover Crust
Transform leftover pie crust into a sweet and elegant dessert with this rustic cherry galette recipe.
Ingredients:
– 1 cup fresh or frozen cherries, pitted
– 2 tablespoons granulated sugar
– 2 tablespoons cornstarch
– 1/4 teaspoon salt
– 1/4 cup cold unsalted butter, cut into small pieces
– 1 pie crust (homemade or store-bought), leftover
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix cherries, sugar, cornstarch, and salt.
3. Roll out the leftover pie crust on a lightly floured surface to a thickness of about 1/8 inch.
4. Transfer the cherry mixture to one half of the pie crust, leaving a 1-inch border around the edges.
5. Fold the other half of the pie crust over the filling, pressing gently to seal.
6. Use a knife or a pastry brush to create a decorative edge.
7. Brush the top with cold butter and sprinkle with sugar.
8. Bake for 40-45 minutes, or until the crust is golden brown.
Pie Crust Cheese Straws with Paprika
Elevate your snack game with these crispy, cheesy straws infused with the warm, smoky flavor of paprika. Perfect for movie nights or as a satisfying afternoon pick-me-up.
Ingredients:
– 1 sheet pie crust (homemade or store-bought), thawed
– 1/2 cup grated cheddar cheese
– 1/4 cup grated Parmesan cheese
– 1 tablespoon paprika
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 egg, beaten (for egg wash)
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Roll out the pie crust to a thickness of about 1/8 inch. Cut into long, thin strips, about 1/4 inch wide.
3. In a bowl, mix together cheddar and Parmesan cheese. Sprinkle paprika, salt, and pepper over the cheese mixture.
4. Brush the pie crust strips with beaten egg for a golden glaze.
5. Place the cheese-coated straws on the prepared baking sheet in a single layer.
6. Bake for 15-20 minutes or until golden brown.
Cooking Time: 15-20 minutes
Blueberry Cream Cheese Pie Crust Dumplings
These bite-sized treats combine the warmth of pie crust with the tanginess of cream cheese and the sweetness of blueberries. Perfect for a quick dessert or snack.
Ingredients:
– 1 package of refrigerated pie crust, thawed
– 1/2 cup cream cheese, softened
– 1 tablespoon granulated sugar
– 1/4 teaspoon vanilla extract
– 1/2 cup fresh blueberries
– Confectioners’ sugar, for dusting (optional)
Instructions:
1. Preheat oven to 375°F.
2. Roll out pie crust to a thickness of about 1/8 inch.
3. In a small bowl, mix together cream cheese, granulated sugar, and vanilla extract until smooth.
4. Place dollops of the cream cheese mixture onto one half of the pie crust, leaving a 1/2-inch border around each dollop.
5. Top each dollop with a few blueberries.
6. Fold the other half of the pie crust over the filling to form a triangle or square shape.
7. Press edges together to seal dumplings.
8. Place on a baking sheet lined with parchment paper, leaving about 1 inch of space between each dumpling.
9. Bake for 18-20 minutes, or until golden brown.
10. Dust with confectioners’ sugar (if desired) and serve warm.
Cooking Time: 18-20 minutes
Summary
Don’t toss that leftover pie crust! Get creative with these 20 delicious recipes that repurpose excess crust into tasty treats. From savory options like Parmesan and Garlic Pie Crust Chips to sweet indulgences like Cinnamon Sugar Pie Crust Twists, there’s something for every palate. Try using leftover crust to make Mini Apple Pie Bites, Pie Crust Chicken Pot Pie Cups, or even Quiche Tartlets. With this article, you’ll never waste another pie crust again and will always have a delicious treat up your sleeve.
