Pie Crust Cookies, when your pie crust recipe is so good it doesn’t need filling!
So I made my Lemon Curd. What to do with it. Yes, you can eat it right off the spoon but I really wanted a light cookie to have it on. I’d seen these Pie Crust Cookies from Big Red Kitchen. So simple, and perfect. Just get some frozen pie crust, unroll, cut and bake.
I love a good pie crust.
This recipe is one very similar to the one I use for pies, when I take the time to make it from scratch but I wanted something a little sweeter since it would have to stand alone.
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Pie Crust Cookies
Pie Crust Cookies
Ingredients
- 3 cups all purpose flour
- 1 1/2 teaspoons salt
- 3 tablespoons sugar
- 1 cup shortening
- 1 egg
- 1 teaspoon distilled white vinegar
- 5 tablespoons cold water
- Sugar for dusting
- 1 egg white
- 1 teaspoon water
Instructions
- In a bowl combine flour, salt and sugar, stir to blend. Using a pastry cutter, cut in shortening, it only takes a minute or two.
- In a small bowl beat egg then stir in vinegar and 4 tablespoons of water. Reserve 1 tablespoon of water, you may not need it.
- Pour egg mixture into flour mixture and using your pastry cutter, blend till a soft dough forms. If your dough is dry add a little bit of the remaining 1 tablespoon of water, you don't want the dough wet.
- If your dough is dry add a little bit of the remaining 1 tablespoon of water, you don't want the dough wet.
- Wrap dough in plastic wrap and refrigerate for 30 minutes.
- Preheat oven to 400 degrees. Divide dough in half and roll out to less than a 1/8 inch. The thinner the better for these cookies.
- Slice any way you like. Or use Cookie Cutters.
- Repeat with other half of dough or save for another use.
- Place on a baking sheet, brush with egg wash (combine egg white and 1 teaspoon water) and sprinkle with sugar. Bake for 10-12 minutes until just starting to golden around the edges.
Notes
recipe source ChocolateChocolateandmore.com
These were a perfect afternoon treat with the Lemon Curd.
how about some more cookie ideas?
Cream Cheese Chocolate Croissant Cookies
Lesa @Edesias Notebook says
May 30, 2012 at 12:22 pmI never thought to make cookies out of pie crust. What perfect dippers!
Carrie's Experimental Kitchen says
May 30, 2012 at 5:20 pmWhat a great idea!
SavannahGranny says
May 31, 2012 at 12:00 amLooks soooo good. When I make cobbler, I always make extra and bake crust only so that everyone gets LOTS of crust with their pie.
I am a new follower. Gotto go find the Lemon Curd recipe. xoGinger
Recipes We Love says
May 31, 2012 at 1:42 amlooks yummy… i will have to try this
Sharon @ mrshinesclass says
May 31, 2012 at 5:06 amOh my word…this sounds like a delectable treat! I’ve tried my hand at making pie crusts twice. I think this recipe you shared is a great reason to try again! I’ll have to pin this to my recipe board. Thanks for sharing at Show & Tell.
Sharon @ mrs. hines class
Dorothy @ Crazy for Crust says
June 1, 2012 at 12:14 amSo delicious! My kind of cookie. 🙂
Dina says
August 13, 2013 at 9:21 amneat idea. they sound yummy!
Virginia says
November 28, 2013 at 10:48 pmI take my left over pic crust and roll it out thin in a triangle and spread butter over it and then sprinkle cinnamon and sugar over it, roll it up like a jellyroll and slice however thick you want and then bake with your pie till light brown and done. My grandkids and husband love these. So easy.
Linda says
April 6, 2014 at 9:20 pmThis reminds me of my mom. Whenever she baked pies, the leftover crust was smothered in brown sugar and cinnamon and baked. It was a delicious treat!