Pie Crust Cookies (Pie Crust Chips)
These golden and flaky Pie Crust Cookies, also known as pie crust chips, are the perfect little snack or dipper. Enjoy them simple, dusted with sugar and savory seasonings, or cut into festive shapes.
EQUIPMENT
- Rolling Pin - marble
- baking sheet - prepared with parchment paper
- cookie cutters - small and any shape
- spatula - small one made for moving cookies
- pastry brush - I like this set of 4
INGREDIENTS
- 2 pie crusts; - cold and homemade, store bought, or using leftover pie crust scraps
- 1 egg - room temperature
- 1 teaspoon water
- ¼ cup cinnamon sugar - optional, 1 tablespoon cinnamon and 3 tablespoons granulated sugar
INSTRUCTIONS
- Preheat oven to 425 °F. Line a baking sheet with parchment paper.
- In a small bowl whisk together the egg and water to make an egg wash, set aside.
- If using store-bought pie crusts, 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. OPTIONAL: Generously sprinkle with cinnamon sugar, a few tablespoons of savory seasonings, or colored sanding sugars.
- Bake for 6 to 8 minutes or until golden brown. Cool for 10 minutes before eating.
VIDEO
RECIPE NOTES
STORING INFORMATION
- Room temperature, in an airtight container, for up to one week.
- Refrigerated, in an airtight container, for up to 10 days.
- Freezer, in an airtight container, for up to three months.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
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