18 Creative Leftover Pie Crust Recipes to Deliciously Repurpose Your Pastry Scraps
The age-old problem of leftover pie crust has finally met its match. No longer do you have to toss that perfectly good pastry in the trash or use it for an uninspired second round of pumpkin pie. Instead, get creative and turn your pie crust scraps into a multitude of tasty treats! From sweet treats like mini fruit hand pies and cinnamon sugar twists, to savory snacks like cheese and herb crackers and garlic parmesan pinwheels, we’ve got 18 innovative ways to repurpose your leftover pie crust.
Mini fruit hand pies with leftover pie crust
Transform leftover pie crust into adorable mini hand pies filled with sweet and tangy fruit. Perfect for a quick snack or on-the-go dessert.
Ingredients:
• 1 cup leftover pie crust, cut into small squares
• 1/2 cup mixed berries (strawberries, blueberries, raspberries)
• 1 tablespoon honey
• 1 tablespoon lemon juice
• 1/4 teaspoon vanilla extract
• Confectioners’ sugar for dusting (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a small bowl, mix together berries, honey, lemon juice, and vanilla extract.
3. Roll out each pie crust square into a thin circle, about 1/8 inch thick.
4. Place a tablespoon of the fruit mixture in the center of each circle.
5. Fold the dough over the filling to form a triangle or shape of your choice. Press edges together to seal.
6. Place pies on prepared baking sheet and bake for 15-20 minutes, or until golden brown.
7. Dust with confectioners’ sugar (if desired) and serve warm.
Cooking Time: 15-20 minutes
Savory cheese and herb pie crust crackers
Savory Cheese and Herb Pie Crust Crackers Recipe
Elevate your snack game with these savory crackers that combine the richness of cheese, the freshness of herbs, and the flaky goodness of pie crust. Perfect for a quick bite or as a accompaniment to soups and salads.
Ingredients:
– 2 cups all-purpose flour
– 1/2 cup cold unsalted butter, cut into small pieces
– 1/4 cup grated cheddar cheese
– 1 tablespoon chopped fresh parsley
– 1 teaspoon dried thyme
– 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 butter until a crumbly mixture forms.
3. Stir in grated cheese, parsley, and thyme.
4. Turn dough out onto a lightly floured surface and knead until a smooth ball forms.
5. Roll out dough to 1/8 inch thickness. Cut into desired shapes (e.g., squares or rectangles).
6. Place crackers on prepared baking sheet, leaving about 1 inch space between each.
7. Bake for 15-20 minutes, or until golden brown.
Cooking Time: 15-20 minutes
Cinnamon sugar pie crust twists
Elevate your dessert game with these sweet and indulgent cinnamon sugar pie crust twists. Perfect for a quick treat or as a unique dessert option.
Ingredients:
– 1 package of refrigerated pie crust, thawed
– 1/4 cup granulated sugar
– 2 tablespoons ground cinnamon
– 1/4 teaspoon salt
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Roll out the pie crust on a floured surface to about 1/8 inch thickness.
3. In a small bowl, mix together sugar, cinnamon, and salt.
4. Sprinkle the sugar mixture evenly over the pie crust, leaving a 1-inch border around edges.
5. Fold the 1-inch borders inward to create a twist shape. Repeat with remaining dough.
6. Place twists on prepared baking sheet, leaving about 1 inch of space between each.
7. Bake for 15-20 minutes or until golden brown.
Cooking Time: 15-20 minutes
Leftover pie crust apple turnovers
Transform leftover pie crust into a delicious dessert with these simple apple turnovers!
Ingredients:
– 1 cup leftover pie crust (cooled)
– 2-3 apples, peeled and sliced
– 1 tablespoon butter, melted
– 1/4 teaspoon cinnamon
– Pinch of nutmeg
Instructions:
1. Preheat oven to 375°F.
2. In a bowl, mix together cooled pie crust, melted butter, cinnamon, and nutmeg until crumbly.
3. Divide the mixture into 4-6 equal portions, depending on desired size.
4. Place an apple slice in the center of each portion, leaving a 1/2-inch border around the edges.
5. Fold the crust over the apple, forming a triangle or rectangle shape, and press edges together to seal.
6. Place turnovers onto a baking sheet lined with parchment paper.
7. Bake for 20-25 minutes, or until golden brown.
Cooking Time: 20-25 minutes
Tips:
– Use leftover pie crust to reduce food waste.
– Adjust apple slices to your desired sweetness level.
– Serve warm with whipped cream or vanilla ice cream for an extra-special treat!
Pie crust cinnamon rolls with cream cheese glaze
Pie Crust Cinnamon Rolls with Cream Cheese Glaze Recipe
Rise to the occasion with these sweet and buttery pie crust cinnamon rolls topped with a tangy cream cheese glaze. Perfect for breakfast or brunch, these treats are sure to please.
Ingredients:
– 1 1/2 cups warm water
– 2 teaspoons active dry yeast
– 3 tablespoons unsalted butter, melted
– 1/4 cup granulated sugar
– 3 cups all-purpose flour
– 1 teaspoon salt
– 1/2 cup cinnamon sugar (see note)
– 1/2 cup pie crust dough (homemade or store-bought)
– Cream cheese glaze (recipe below)
Instructions:
1. In a large mixing bowl, combine warm water and yeast. Let sit for 5 minutes.
2. Add melted butter, sugar, flour, and salt to the bowl. Mix until a shaggy dough forms.
3. Knead the dough on a floured surface for 5-7 minutes, until smooth and elastic.
4. Roll out the dough to a thickness of about 1/4 inch. Cut into desired shapes (e.g., rectangles or circles).
5. Place pie crust dough squares on top of each roll, pressing edges to seal.
6. Bake at 375°F for 18-20 minutes, or until golden brown.
Cream Cheese Glaze:
– 8 ounces cream cheese, softened
– 1/2 cup powdered sugar
– 1 tablespoon unsalted butter, softened
Mix all ingredients until smooth and creamy. Drizzle over warm rolls.
Chocolate-filled pie crust pockets
These sweet and indulgent treats are perfect for satisfying your cravings. With a flaky pie crust wrapped around a rich chocolate center, you’ll be hooked from the first bite.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/4 cup cold unsalted butter, cut into small pieces
– 1/4 cup confectioners’ sugar
– 1/2 cup semi-sweet chocolate chips
– 1 tablespoon corn syrup
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine flour and cold butter. Use a pastry blender or your fingers to work the butter into the flour until it resembles coarse crumbs.
3. Gradually add confectioners’ sugar and mix until dough forms. Wrap in plastic wrap and refrigerate for 30 minutes.
4. Roll out dough on a lightly floured surface to about 1/8 inch thickness.
5. Cut out squares, about 3 inches per side.
6. Place a tablespoon of chocolate chips in the center of each square. Fold the dough over the filling to form a triangle or rectangle shape, pressing edges to seal.
7. Brush tops with corn syrup and bake for 18-20 minutes, or until golden brown.
Cooking Time: 18-20 minutes
Leftover pie crust quiche bites
Transform leftover pie crust into crispy, savory quiche bites that are perfect for snacking or as a quick breakfast option. This recipe is a great way to reduce food waste and get creative with your leftovers.
Ingredients:
– 1 pie crust (homemade or store-bought), cut into 12 equal pieces
– 2 large eggs
– 1 cup shredded cheddar cheese
– 1/2 cup diced ham, bacon, or sausage (optional)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, whisk together eggs, salt, and pepper.
3. Arrange pie crust pieces on a baking sheet lined with parchment paper.
4. Spoon a small amount of egg mixture onto each crust piece.
5. Top with shredded cheese and diced ham or bacon (if using).
6. Bake for 15-20 minutes, or until crust is golden brown and filling is set.
Cooking Time: 15-20 minutes
Pie crust strawberry galette
This strawberry galette is a delicious and easy-to-make dessert that’s perfect for warm weather gatherings. With a flaky pie crust and sweet strawberries, it’s sure to be a crowd-pleaser.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/4 cup confectioners’ sugar
– 1/2 cup unsalted butter, chilled and cut into small pieces
– 1/2 cup granulated sugar
– 3 cups sliced strawberries
– 1 tablespoon cornstarch
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, whisk together flour, confectioners’ sugar, and salt. Add butter and use a pastry blender or your fingers to work it into the flour until the mixture resembles coarse crumbs.
3. Press dough into a circle, about 12 inches in diameter. Fold edges up around the filling, forming a rustic border.
4. In a bowl, mix sliced strawberries with granulated sugar and cornstarch. Arrange strawberries on one half of the crust, leaving a 1-inch border.
5. Fold other half of crust over filling to form a triangle or a circle. Brush crust with milk or beaten egg for a golden glaze.
6. Bake for 45-50 minutes, or until crust is golden brown and filling is tender.
Cooking Time: 45-50 minutes
Garlic parmesan pie crust pinwheels
Elevate your snack game with these savory pinwheels, packed with the flavors of garlic and parmesan cheese. Perfect for a quick lunch or as a satisfying appetizer.
Ingredients:
– 1 sheet of frozen puff pastry, thawed
– 2 cloves of garlic, minced
– 1/4 cup grated parmesan cheese
– 1 tablespoon olive oil
– Salt to taste
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. Brush with olive oil and sprinkle with minced garlic and grated parmesan cheese.
3. Roll up the pastry tightly, starting from one of the long edges.
4. Cut into 1-inch thick pinwheels.
5. Place on prepared baking sheet and bake for 15-20 minutes, or until golden brown.
6. Serve warm and enjoy!
Cooking Time: 15-20 minutes
Leftover pie crust peach cobbler cups
Transform leftover pie crust into a delicious treat with these Peach Cobbler Cups!
Ingredients:
– 1 sheet of leftover pie crust (about 12 inches square)
– 2 ripe peaches, diced
– 1/4 cup granulated sugar
– 2 tablespoons all-purpose flour
– 1/4 teaspoon cinnamon
– 1/4 teaspoon nutmeg
– 1/4 cup heavy cream or half-and-half
– 1 egg, beaten (for egg wash)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roll out the leftover pie crust on a floured surface to a thickness of about 1/8 inch.
3. Cut into 6-8 equal pieces and press each piece into the bottom and up the sides of a muffin tin or mini cast-iron skillet.
4. In a separate bowl, mix together diced peaches, granulated sugar, flour, cinnamon, and nutmeg.
5. Divide the peach mixture evenly among the pie crust cups.
6. Drizzle the tops with heavy cream or half-and-half and sprinkle with a pinch of cinnamon.
7. Brush edges of crust with beaten egg for a golden glaze.
8. Bake for 20-25 minutes or until crust is golden brown and peaches are tender.
Cooking Time: 20-25 minutes
Pie crust s’mores bars
Elevate your s’mores game with these rich and gooey bars featuring a graham cracker crust, toasted marshmallow filling, and melted chocolate.
Ingredients:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 6 tablespoons unsalted butter, melted
– 1 cup semisweet chocolate chips
– 1 cup marshmallows
– 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F (180°C). Line an 8-inch square baking dish with parchment paper.
2. In a medium bowl, mix together graham cracker crumbs and sugar. Stir in melted butter until combined. Press mixture into prepared baking dish.
3. Bake crust for 10 minutes. Let cool completely.
4. Melt chocolate chips in microwave-safe bowl in 30-second increments, stirring between each interval, until smooth.
5. Arrange marshmallows on top of cooled crust. Drizzle with melted chocolate.
6. Bake for an additional 5-7 minutes or until marshmallows are toasted.
7. Remove from oven and let cool completely before slicing and serving.
Cooking Time: 15-17 minutes
Leftover pie crust chicken pot pie muffins
Transform leftover pie crust into a delicious and savory snack with these easy-to-make chicken pot pie muffins. Perfect for using up extra ingredients and satisfying your cravings.
Ingredients:
– 1 cup leftover pie crust, crumbled
– 1/2 cup cooked chicken (diced)
– 1/4 cup frozen mixed vegetables (thawed)
– 1/4 cup shredded cheddar cheese
– 1 egg, beaten
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a bowl, mix together crumbled pie crust, chicken, vegetables, and cheese until well combined.
3. Add the beaten egg and stir until the mixture forms a thick batter.
4. Divide the batter evenly among the muffin cups.
5. Bake for 20-25 minutes or until golden brown.
6. Let cool for a few minutes before serving.
Cooking Time: 20-25 minutes
Pie crust raspberry thumbprint cookies
These sweet and tangy cookies combine the best of both worlds – a buttery pie crust flavor with a burst of fresh raspberry filling. Perfect for a quick snack or dessert.
Ingredients:
– 1 cup (2 sticks) unsalted butter, softened
– 1/2 cup granulated sugar
– 2 tablespoons confectioners’ sugar
– 2 cups all-purpose flour
– 1/4 teaspoon salt
– 1/4 cup cold water
– 1 cup fresh raspberries
– Powdered sugar for dusting (optional)
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 flour and salt; mix until just combined.
4. Gradually add cold water, mixing until dough forms.
5. Roll out dough on a floured surface to about 1/8 inch thickness.
6. Cut into desired shapes or use a cookie cutter.
7. Place cookies on prepared baking sheet, leaving space between each.
8. Press a small indentation in the center of each cookie with your thumb.
9. Fill indention with fresh raspberries and sprinkle with powdered sugar (if using).
10. Bake for 18-20 minutes or until edges are lightly golden.
Cooking Time: 18-20 minutes
Leftover pie crust cinnamon apple chips
Revive leftover pie crust by transforming it into crispy and sweet cinnamon apple chips, perfect for snacking or adding a crunchy touch to salads.
Ingredients:
– 1 cup leftover pie crust (homemade or store-bought)
– 2-3 apples, peeled and sliced
– 1/4 cup granulated sugar
– 2 tbsp ground cinnamon
– 1/4 tsp salt
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine apple slices, granulated sugar, cinnamon, and salt. Toss until apples are evenly coated.
3. Roll out leftover pie crust on a floured surface to a thickness of about 1/8 inch.
4. Cut into desired shapes or strips for chips.
5. Place apple slices onto the pie crust, leaving a small border around each slice.
6. Fold pie crust over apples, pressing edges to seal.
7. Brush tops with egg wash (beaten egg mixed with 1 tsp water) for golden glaze.
8. Bake for 20-25 minutes or until pie crust is golden and crispy.
Cooking Time: 20-25 minutes
Pie crust banana caramel empanadas
Get ready to satisfy your sweet tooth with these indulgent empanadas that combine the flaky goodness of pie crust, the natural sweetness of bananas, and the richness of caramel.
Ingredients:
– 1 package of frozen puff pastry, thawed
– 2 ripe bananas, sliced
– 1/4 cup caramel sauce (homemade or store-bought)
– 1 egg, beaten (for egg wash)
– Confectioners’ sugar (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roll out puff pastry on a floured surface to about 1/8 inch thickness.
3. Arrange banana slices in the center of each pastry rectangle, leaving a 1-inch border around the edges.
4. Drizzle caramel sauce over the bananas.
5. Fold the pastry over the filling to form a triangle or a square shape, pressing edges to seal.
6. Brush egg wash over the empanadas and sprinkle with confectioners’ sugar (if using).
7. Bake for 20-25 minutes, or until golden brown.
Cooking Time: 20-25 minutes
Leftover pie crust blueberry crumble bars
Transform leftover pie crust into a delicious and easy-to-make blueberry crumble bar. This recipe is perfect for using up extra pastry dough and satisfying your sweet tooth.
Ingredients:
– 1 cup leftover pie crust, cut into small pieces
– 2 cups fresh or frozen blueberries
– 1/4 cup granulated sugar
– 1 tablespoon cornstarch
– 1/4 teaspoon salt
– 1/4 cup rolled oats
– 1/4 cup brown sugar
– 1/2 cup cold unsalted butter, cut into small pieces
Instructions:
1. Preheat oven to 375°F (190°C). Line an 8-inch square baking dish with parchment paper.
2. In a medium bowl, mix together blueberries, granulated sugar, cornstarch, and salt. Let it sit for 15 minutes, allowing the berries to release their juice.
3. Arrange pie crust pieces in the prepared baking dish.
4. Top with the blueberry mixture and dot with butter pieces.
5. Mix rolled oats and brown sugar; sprinkle over the top.
6. Bake for 35-40 minutes or until the crust is golden brown and the filling is bubbly.
Pie crust pumpkin spice cookies
These soft-baked cookies combine the warmth of pumpkin spice with the buttery flavor of pie crust, perfect for a fall treat or holiday gift.
Ingredients:
– 2 1/4 cups all-purpose flour
– 1 tsp baking soda
– 1 tsp ground cinnamon
– 1/2 tsp ground nutmeg
– 1/4 tsp ground ginger
– 1/2 cup unsalted butter, softened
– 1/2 cup granulated sugar
– 1/4 cup canned pumpkin puree
– 2 large eggs
– Pie crust seasoning (optional)
Instructions:
1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, and ginger.
3. In a large bowl, cream butter and sugar until light and fluffy. Beat in pumpkin puree and eggs.
4. Gradually add dry ingredients to wet ingredients and mix until combined.
5. Scoop tablespoon-sized balls of dough onto prepared baking sheet, leaving 2 inches between each cookie.
6. Bake for 12-14 minutes or until lightly golden.
Cooking Time: 12-14 minutes
Leftover pie crust ham and cheese pinwheels
Transform leftover pie crust into a tasty snack with these pinwheel sandwiches. Perfect for using up ham, cheese, and other leftovers, this recipe is quick, easy, and crowd-pleasing.
Ingredients:
– 1 cup leftover pie crust, rolled out
– 1/2 cup diced ham
– 1/2 cup shredded cheddar cheese
– 1 tablespoon butter, softened
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Spread the softened butter evenly over the pie crust.
3. Sprinkle the diced ham and shredded cheese over the butter.
4. Roll the pie crust tightly into a log shape.
5. Slice into 8-10 pinwheels, about 1 inch thick.
6. Place on a baking sheet lined with parchment paper.
7. Bake for 15-20 minutes or until golden brown.
Cooking Time: 15-20 minutes
Summary
Get creative with leftover pie crust and turn it into 18 delicious treats! From sweet options like mini fruit hand pies, cinnamon sugar twists, and peach cobbler cups to savory choices like cheese and herb crackers, garlic parmesan pinwheels, and ham and cheese pinwheels. Plus, quiche bites, strawberry galettes, and more. Say goodbye to waste and hello to a world of tasty possibilities!
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