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These crispy Pie Crust Cookies (Pie Crust Chips) are perfect for using up pie dough scraps or baking up a whole batch. Enjoy them as a snack or dipper for all your favorite sweet and savory dips.
Best part, you can keep them plain or customize them with cinnamon sugar or your favorite seasonings and spices. You can even cut them into fun holiday shapes, depending on what time of year it is.
For another pie dough hack, check out my Mini Pie Crust Recipe. I show you how to make mini pie shells using the back-side of a cupcake pan.
No one, and I mean no one, could make a better pie than my Grandma! But my favorite part was the crispy cinnamon sugar coated scraps she would make from the leftover dough. They were one of the most nostalgic, pie season snacks we had growing up.
This recipe pays homage to Grandma and her classic cinnamon sugar pie crust scraps, with a little room to make them your own. You can go the traditional route, or turn your pie dough into something entirely new, sweet or savory. However you make them or use them, they’re proof that scraps are far too good to throw away.
Quick Video Tutorial:
Pie Crust Cookies (Pie Crust Chips) Ingredients
Here’s everything you will need to make these cookie chips, and a few important notes so keep reading.
- Pie Dough: Whether you’re making a whole batch of these or just using scraps, both store-bought or homemade pie dough work great. If you want to make a batch with homemade dough, try my Vodka Butter Pie Crust. It is a great recipe that has TONS of information about successfully working with homemade pie dough.
- Egg Wash: This is just a whole egg with a teaspoon of water whisked in it. It helps the seasonings to stick to the pie dough and makes them golden brown when they bake.
- Optional Seasonings: You can either keep them plain, use cinnamon sugar, sanding sugars, or your favorite savory seasonings and spices.
Don’t forget to grab a large baking sheet lined with parchment paper, a marble rolling pin, something to create your shapes with (mini cookie cutters, a knife, or pizza cutter), and a pastry brush.
How To Make Pie Crust Cookies (Pie Crust Chips)
This recipe is so dang easy!
You just create your shapes and brush them with an egg wash. Before baking you can coat them in cinnamon sugar, sprinkle them with your favorite savory seasonings, or leave them plain. They come out of the oven golden brown, puffy, and perfectly crispy for snacking or dipping.
Find the complete recipe instructions with measurements below.
Helpful Recipe Tips
Even though these Pie Crust Cookies (Pie Crust Chips) are simple, there are a few techniques that will take them from good to great!
Roll your pie crust thin. For these to be truly crispy and flaky, the pie dough needs to be rolled to an 1/8″ and up to 1/4″ thick. Any thicker than that and your cookie chips will be gummy in the center and tough.
Always work with cold pie dough. Warm pie dough means shrunken cookie chips, which nobody wants. So work fast or refrigerate your cut out cookie chips for 15 minutes before throwing them into the oven.
Don’t be afraid of the high baking temperature. You’ll just want to keep an eye on them because all ovens are different. The high heat crisps them up quickly and in a short amount of time, so if you’re not watching them they could burn.
Serving Suggestions
These Pie Crust Cookies (Pie Crust Chips) are yummy on their own, especially if you only have a few to eat. But if you have a bunch of these, they’re so good as a dipper for sweet and savory dips.
I like these with any of my pie dips (especially the Banana Cream Pie Dip, Pumpkin Pie Dip, or my viral Pecan Pie Dip). You can even dip these in canned pie fillings, fruit salsa, Caramel Sauce, leftover frostings, Hot Fudge Sauce, peanut butter, homemade whipped cream, applesauce, or flavored Greek yogurts.
If kept plain or sprinkled with savory seasonings, these go great with my warm Jalapeno Artichoke Dip, Olive Dip, Butter Bean Hummus, Fried Dill Pickle Dip, or our favorite baked Buffalo Crab Dip. The possibilities are truly endless.
Frequently Asked Questions (FAQ’s)
Other great alternatives are whole milk, heavy whipping cream, olive or avocado oil, and melted butter. These will not only help your cookie chips become golden brown, but they will also work as a glue for cinnamon sugar or seasonings.
You’ll want to keep them in an airtight container or sealable plastic bag. I recommend keeping them at room temperature and eating within a week for the best taste and texture. You can also store these in the refrigerator for ten days, and in the freezer for up to three months.
More Recipes That Use Pie Dough
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Pie Crust Cookies (Pie Crust Chips)
EQUIPMENT
- baking sheet - lined with parchment paper
- rolling pin - marble
- cookie cutters - any shape, or use a knife, pizza cutter, etc.
- pastry brush - I use this one
INGREDIENTS
- 2 9" pie crusts - cold and homemade, store bought, or using leftover pie crust scraps
- 1 egg - room temperature
- 1 teaspoon water
Optional Toppings (choose one if not keeping plain)
- 2 tablespoons cinnamon sugar - ½ tablespoon cinnamon plus 1½ tablespoons granulated sugar
- 2 tablespoons savory seasonings
INSTRUCTIONS
- Preheat oven to 425 °F. Line a baking sheet with parchment paper, set aside.
- In a small bowl whisk together the egg and water to make an egg wash, set aside.
- If using store-bought pie dough, unroll them. If using homemade or leftover scraps, lightly flour a surface and roll to 1/4 inch to 1/8 inch thick. Using 1 to 2 inch cookie cutters, a knife, or pizza cutter, cut out as many similar sized cookies as possible.
- Place cookies on the prepared baking sheet with 1 inch space in between. Brush with the egg wash and keep plain or generously sprinkle with cinnamon sugar or savory seasonings.
- Bake for 6 to 8 minutes, or until golden brown. Cool for 10 minutes before eating.
VIDEO
RECIPE NOTES
- For the best results, make sure the pie dough is always cold. Warm dough will make the cookie chips shrink. So work fast, or if needed, refrigerate your cut out cookie chips for 15 minutes before throwing them into the oven.
- Substitute the egg wash for milk and a little bit of water, olive or avocado oil, and even melted butter.
- Serve sweet with pie dips, canned pie fillings, fruit salsa, Caramel Sauce, leftover frostings, Hot Fudge Sauce, peanut butter, homemade whipped cream, applesauce, or flavored Greek yogurts.
- Serve savory with my Jalapeno Artichoke Dip, Olive Dip, Butter Bean Hummus, Fried Dill Pickle Dip, or Buffalo Crab Dip
STORING INFORMATION
- Room temperature, in an airtight container or sealable plastic bag, for up to one week.
- Refrigerated, in an airtight container or sealable plastic bag, for up to 10 days.
- Freezer, in an airtight container or sealable plastic bag, for up to three months.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
I love how easy these were to make!!!! They tasted like the perfect combo btw a cookie and pie. I had just recently seen a documentary about someone making pie-cookies and this felt like it!
This pie crust cookie was so good! I recently made it, and I love how it turned out! It was crispy, easy to make, and the taste was so perfect! I would definitely be making this again!
These pie crust cookies are so crispy! I added a little twist to mine and used barbeque powder and made barbeque pie crust cookies and it actually tastes good as well! You can actually make more flavors to it. thanks for sharing this!
This is such a fun idea for using leftover pie crust! They were buttery and delicious.
After trying this recipe, I can confidently say these pie crust cookies are as delightful as they look! They were incredibly easy to make and were gone in minutes.
We grew up stuffing let over pie crust with jam or just sprinkling cinnamon sugar like you. Great memories
Mmmmm! ????Could I make a savory version? Does a savory version exist? These questions and others to be answered by one of you future wonderful commenters. Thank you in advance.
Hey there;
The savory version would be your pie crust baked without the cinnamon and sugar. It replicates the taste of a savory crust.
~Elizabeth
Hi – the recipe says they’re buttery, but I don’t see butter listed as an ingredient…
Hi Toni;
Pie crust is made with butter and that is what makes these buttery.
~Elizabeth
Pie crust cookies are the best
It’s a cute recipe. However, my mom made these when I was a little kid. I’m 70 now, so that was a long time ago. We called them strip cookies. Mom rolled out the leftover pie crust dough, cut them into strips and sprinkled them with cinnamon and sugar. Five kids waited for them to come out of the oven. The cookies didn’t last long! Nice to see that others enjoy this receipe.
Hi Cindy!
I absolutely love that. Thank you for sharing that memory with me. I hope you have a great day.
~Elizabeth
I’m going to have to try this!
Can’t wait to try them!
Have a good day!
Love it!!!