So yeah, we’ve been practicing the shizzle out of pie the last couple of weeks. Our goal was to place in the pie contest and to make sure we added a cute design to our pecan pie this year. We invested in a cute Fall cookie cutout set. And of course we had to test many batches of pie dough 😉 You won’t ever find me complaining about that! And along the way, we stumbled upon a cute idea for the leftover pie dough, Pie Crust Cookies!
I know what you may be thinking… “I could eat like a hundred of those.” And yes, that’s exactly what I said. And then I started popping them like candy and sure enough, you can eat like a hundred of them. Kidding aside, they are reallllly yummy and super easy to make. You can add or delete any flavors, nuts or treats that you desire to the recipe. Make them your own… but beware, hide a little baggie of these all for yourself because these things disappear like hot cakes.
So what’s awesome about these pie crust cookies is you can either make a handful with the leftover dough you have after making pie, OR you can use a whole recipe and just make hundreds of these little cookies 😉 I’m including a super simple food processor pie dough recipe here so you can decide on your own what you want to do. But I must say, these little pie cookies are delicious as an addition over your favorite holiday side dishes, such as green bean casserole or really anything else. Try them on anything! I won’t stop you! I must say that they are truly delightful with a glass of wine. And who doesn’t want a pie crust cookie after all that holiday baking. They are like Scooby snacks!
If you are making these to decorate the top of your pie, you don’t want to cook them ahead of time. Simply cut them out and lay them on parchment paper on a baking sheet. Keep them in the refrigerator and when your pie is all put together, add them on by rubbing a little ice water underneath the cutout and then stick them in place. We used these to line the edge of our winning pecan pie. They also work well in patterns or designs on top of your pie, such as on pumpkin pie or apple pie. Just lay them right on top and then bake the pie. You can cover the top of the pie with foil after 20 minutes if the cut outs have fully cooked. We found that they took longer to cook in the center of the pie when it was surrounded by moisture, but you may have to experiment to see what you get.
Here’s the step-by-step instructions for making the walnut cranberry pie crust cookies: