Pie Crust Cookies

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Pie Crust Cookies

My mom should have awards for baking the most wonderful pies. Her crusts were always perfect. Light, flaky, and even the correct shape in the pie pan (a personal problem I have with pie crust making).


Whenever she made the crusts, she would put the leftover scraps of dough in an extra tin, sprinkle them with cinnamon and sugar, and bake them too. We loved them.

The other day when I was once again trying to make a pie crust, I had a ton leftover. So this time I rolled them out and used a cookie cutter on them. They came out so cute, I decided to share them. They are little flaky, pie crust cookies!

The recipe here will make three pie crusts. I made two and used the rest for the cookies.

Give them a try and let me know what you think!

Pie Crust Cookies
  • 4 cups flour
  • 1⅔ cup shortening (I use half butter, half shortening)
  • 3 tablespoons sugar
  • 1 egg
  • 2 teaspoons salt
  • ½ cup water
  1. Preheat oven to 375 degrees.
  2. Blend dry ingredients with shortening with a pastry cutter.
  3. Stir together egg and water, then add to shortening mix.
  4. Refrigerate at this point if you are ready to use.
  5. When ready, mix with clean hands, then divide dough into 3rds. Lay out, ⅓ at a time on parchment paper sprinkled with flour.
  6. Flatten by hand some, then sprinkle with flour and place another sheet of parchment paper on top. Roll out until thin.
  7. Remove one piece of parchment, then gently lift remaining piece and flip into pie dish.
  8. Repeat this process. (If you wish you can make a 3rd crust too).
  9. Roll out the remaining dough, then cut out as many cookies as you can using your favorite cookie cutter.
  10. Place on a cookie sheet layered with parchment paper.
  11. Sprinkle with cinnamon and sugar and bake until brown to taste.
  12. Eat warm or cooled! I’d suggest refrigerating. They won’t keep as long as regular cookies.



Every household needs these two items in the kitchen. First is a set of two deep dish pie pans. Deep dish makes a much prettier pie than a shallow pan. It also can mean less overflows and spills. Even if you don’t bake pie, they are handy for casseroles and quiches. And one never seems to be enough!

The second is a good set of cookie sheets. The insulated ones have come to my rescue so often that they are all I use now. The air between the two sheets helps to keep the bottoms of the cookies from getting to brown before the cookies are done. They work great. So great that this set of two comes with a 10 year warranty. I’m sure I’ve had mine far longer than that and they still work like a charm.

Lastly, I discovered still another use for my Ninja Master Prep Professional!  The Ninja is magic.  I use it to blend the dry ingredients with the butter and shortening.  With butter it just takes a couple of pulses.  With shortening, because it is moister, you may need to scrape the sides a time or two to make sure it is all blended.  Still only seconds though.  It makes anything that usually requires a pastry cutter much faster and much less labor intensive.  You can see photos here on my review if you want to see how well it works.



Merry Citarella, often writing as Merrci, writes on a wide range of topics. Recently relocated to the Oregon Coast in the northwest United States, she frequently writes travel features on the beautiful Pacific Northwest. She specializes in health and aging, Alzheimer’s Disease, food, lifestyle, and book reviews. For more information you can see her on The Writers’Door. You can read more articles here or at her websites Alzheimers HQ and Simple Living Ideas

Author: Jackie Jackson

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  1. My mother did the same with extra pie crust. Only she would roll it out brush on some milk and add sugar and cinnamon, roll it up into a log and then cut them. Brings back memories!! I do the same today, it never crossed my mind to use cookie cutters. What fun I’m going to have with grandchildren now. When are you posting the two pies you made? Thanks Merry 🙂

    • Thank you Sam! Rolling them up sound like fun too. I’ll have to try that. I bet your grands would have fun making them. I do hope to have a pie coming soon. Will keep you posted.

  2. At what temperature do you bake the cookies?

    • Ohoh, sorry Vickie! 375, like a pie crust. I’d say 7 to 10 minutes time, but watch them, since it depends how thin the dough is rolled. Making me hungry! Thank you again.

  3. Your pie crust cookies brought back fond memories. My mom was an excellent pie maker, too and always did the same thing with her left-over crust. Great idea to use a cookie cutter to make the crust into shapes.

    • Same here Vicki! We’d always be ready to grab a bite when mom pulled them out of the oven. Fun taste to go along with the memories.

      Arachnea I bet they would be delish with frosting! I’ll have to try that next time.

      Thanks for commenting!

  4. This is a wonderful idea. I’ll have to try it. I wonder how well they’d do with icing on top after they’re baked.

    • Yum! I bet they would taste wonderful. Even a light glaze. Thanks Arachnea!

    • My mother used to make cinnamon & sugar pinwheel cookies from pie crust scraps. I do believe they were the very first cookie i so proudly made at age 5. Now, as an adult who still loves to bake, I tried a powder sugar icing and drizzled it over the of the top of the pinwheel cookies and they turned out GREAT.

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