What to Do With Leftover Pie Crust: 3 Easy Recipes
After the big Thanksgiving meal, you’re almost always left with leftover pie crust. Whether you went with pumpkin instead of a double-crust pie or saved your scraps from rolling out the dough, you’ll want to hang on to each and every piece. That’s because pie crust is great for more than just pie—and you don’t have to use it right away, either. Leftover pie crust can be wrapped in plastic and kept in the freezer for up to three months. Just be sure to let it sit at room temperature for at least 10 minutes before rolling out. Below, see our suggestions for leftover pie crust recipes, including savory snacks (pigs in a blanket!) and sweet treats, such as leftover pie crust cookies.
Leftover Pie Crust Churro Bites
For a warm cinnamon snack that’s great for guests, we suggest making Churro Bites with your leftover pie crust. Start by rolling out the pie dough into a large circle. Cut into small rectangles, toss in cinnamon sugar (you can use the ratio from our Cinnamon-Sugar Tortilla Strips), and bake at 350°F until puffed and golden brown, 12-15 minutes. Serve on top of vanilla ice cream.
Leftover Pie Crust Rugelach
Using leftover pie crust to make Apricot Rugelach Bites is a pretty genius shortcut. To begin, sprinkle your work surface with sugar. Place a rolled-out piecrust onto the sugar and roll to an even thickness. Spread apricot jam (or flavor of your choice) evenly over the crust, roll tightly into a log, and sprinkle with more sugar. Slice, place sugared-side up on a parchment-lined baking sheet, and bake at 400°F until golden, 22 to 25 minutes.
Leftover Pie Crust Pigs in a Blanket
Not everything made with leftover pie crust has to be sweet. We took inspiration from our Fancy Pigs in a Blanket, made with puff pastry, and created a version using pie crust. Start by rolling out pie dough into a large circle. Cut dough into small rectangles and place mini hot dogs onto the center of each rectangle. Roll the hot dogs in the pie dough, place seam-side down on a parchment-lined baking sheet, and bake at 375°F until golden brown, 12-15 minutes. Serve with honey mustard, for dipping.