Tuesday, August 27, 2013

Pie Dough Scraps

Just a few ideas of what I do with pie dough scraps, the leftover dough when baking a pie.
I remember as a little girl when my Mom was baking pies she would give me some of the scraps of dough to shape into whatever I wanted..oh the possibilities! By the time I was done though, the dough would be tough and rather gray looking! Good thing Mom had already been sprinkling the rest of the dough scraps with a sugar cinnamon mixture and it was baking in the oven. Oh how I loved those..like a little appetizer before the pie was ready.
What do you do with leftover pie dough scraps?

Left hand photo:
-I made a few strawberry jam pockets with icing drizzled on top.
-Then for 'pie cookies' I gathered another batch of dough scraps, rolled out, brushed on butter and sprinkled generously with a sugar/cinnamon mixture. I folded the dough over, rolled it out again, and repeated with butter and sugar/cinnamon mixture. Repeat once again and cut into circles. When baked you have little cookies with flakey layers.
- I also cut out rectangle shapes with just a sprinkling of sugar and cinnamon and some plain rectangle and round shapes like crackers to enjoy with soup or chili.
I baked these in a 350º oven..'pie cookies' and jam pockets for 20 to 25 minutes and the plain rectangle and round shapes for 15 minutes or until golden.
Top right photo:
-Mini quiches..roll out dough and cut out circles, press into mini muffin pan.

 For the filling I started off with a main base of:
  • 4 eggs
  • 1/2 cup cream..you can use milk
  • 1/3 cup parmesan cheese, grated
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • dash of cayenne
  1. Whisk together until combined.
  2. Now add whatever you like or have on hand. I added bits of chopped green and red pepper, threw in some leftover cooked corn and chicken, little red tomatoes and grated cheddar cheese. Just make sure your mixture is still somewhat runny.
  3. Fill muffin pans with the egg mixture, don't overfill. Any leftover mixture can be used for an  omelette for breakfast the next day.
  4. Bake at 350º for 25 minutes or until golden in color and the egg mixture has puffed up.
  5. Sprinkle with chopped herbs of your choice.
Bottom right photo:
-I call this an upside down banana cream pie! Just layer your pudding and whipped cream in a dessert bowl and stick in a few of the baked pie dough scraps on top.


  1. You've taken pie crust scraps to a whole new level...they all look and sound amazing. Who needs a pie?!

  2. My Mom used to roll out small squares, add a piece of cheddar cheese, and put the top on it, closing it up around the sides before baking. That was my very favorite! Second, cinnamon and sugar!


  3. Fun ideas! I almost makes me, the baker who CAN make crusts but doesn't LIKE to, want to just make pie-less crusts so I can try the suggestions! Thanks!

  4. I remember playing with scraps too, as a kid! Mom would take her scraps and make the cinnamon/sugar variety and a raspberry jam twist. On a slightly different thought, I wonder, have you ever had any luck in making your own unfilled tart shells? I have never had success with that. They always shrink too much, to be usable. I have read the "no-shrink" post on this site, but honestly have not tried it on tart shells. Have you?

    1. Good question Lorrie. I have made unfilled tart shells, I prick the shells really well with a fork and make sure the dough is a little higher than the tart shell pan. That is not to say that mine don't shrink, they usually do a bit anyway. I have never tried the no shrink method with tart shells.
      Maybe someone else can pass on some good ideas!

  5. We made cinnamon pieces out of pie scraps after Mother would make her pies. I could eat it raw, but she would insist that we bake them! Thanks for helping me jog a memory!

  6. Thanks for the lovely memory
    My Mum used to sprinkle a litter butter and cimmanon and bake

  7. My Mom rolled out the scraps, put grated cheese on it, folded it over, rolled it out and repeated several times before cutting them in small rectangles and baking. Mmmm-mm! It makes my mouth water just to think of eating them when they were just cool enough for the mouth to handle. They were good cold too, but...

  8. Love all of these ideas! Now I'm looking forward to making my next pie! Thank you

  9. Oh my gosh, layering the sugar/cinnamon dough, folding it over and over.....those look so good. I might even do this intentionally with dough for my hubby to take to his office. They love treats and those sugar cinnamon ones would be great with morning coffee.

  10. I remember making a mini pie in a mayonnaise lid using the leftover dough and a tiny bit of mom's leftover filling. I also remember rolling the dough into a partial pie crust shape, putting some evaporated milk, butter pats, cinnamon and sugar in the bottom....and kind of folding it inward. yum, yum....

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  12. Great ideas! I used to feed my leftover pie crust to my grandparents' Labrador. She was a sweet old thing and hung around in the kitchen while I was making pies just for this reason. I'd pop the rest onto a cookie sheet and voila--instant dog treat!