Friday, February 26, 2016

Pie Crust Cookies - Made from Crust Scraps

by Angie Ouellette-Tower for http://www.godsgrowinggarden.com/ photo 2016-01-14_zpsvmjhqksb.jpg


Pie Crust Cookies - Made with extra pie crust scraps


Never discard the edges of the pie crust that you cut away - make cookies instead!!
Whether you're making a dessert pie, breakfast quiche or dinner pasties - there will always be leftover pie crust dough.  Use this leftover dough to make these fun cookies.  These are such a delicious little treat! 


I simply press the extra dough in little ramekins, sprinkle with some cinnamon sugar & then bake in  a preheated 475 degree oven for 8 to 10 minutes. 


I have included my pie crust recipe below - use the scraps from this recipe to make these cookies (or make the entire dough into these delicious cookies) - ENJOY!

by Angie Ouellette-Tower for http://www.godsgrowinggarden.com/ photo DSCF7611_zpsgrvoobbz.jpg



Single Pie Crust                                                                        Printable Recipe

Ingredients:
1 1/3 cups flour
1/4 cup butter (I use unsalted)
1/4 cup lard (see note below)
1 tablespoon sugar
1/2 teaspoon salt (omit if you are using salted butter)
1 teaspoon vanilla extract (ONLY if you are making a sweet pie.  Omit the vanilla if you are making a savory pie)

3 to 4 tablespoons cold water (preferably filtered water)
Stir the dry ingredients together in a large bowl.  "Cut" the butter and lard into the dry ingredients until it is crumbly looking.  Now add the vanilla and 3 tablespoons of water and mix together (still use the pie cutter or fork to mix in the liquid).  Only add the 4th tablespoon of water if the dough still seems dry.  Now form the dough into a ball with your hands.


NOTE:  If you only want to use butter then you may omit the lard and use 1/2 cup butter instead (or 2/3 cup butter if you are doing a double recipe - see below).
Now you are ready to roll out the dough but first you must dust the rolling surface with flour and you might even need to dust more flour onto the dough half way through rolling.  Keep rolling until the dough is a little less than 1/4 inch thick.


To "flute" the edges use your thumb and forefinger on one side and then your other forefinger on the other side of the dough.




Double Pie Crust                                                                           Printable Recipe
Ingredients:
2 cups flour
1/3 cup butter (I use unsalted)
1/3 cup lard (see note below)
1 1/2 tablespoons sugar
1 teaspoon salt (omit if you are using salted butter)
1 teaspoon vanilla extract (ONLY if you are making a sweet pie.  Omit the vanilla if you are making a savory pie)
4 to 5 tablespoons cold water (preferably filtered water)

Follow the same instructions for the Single Pie Crust recipe except when you roll out the dough simply cut it in 2 equal parts.

by Angie Ouellette-Tower for http://www.godsgrowinggarden.com/ photo DSCF7613_zpsircwc1n5.jpg

Remove from the oven & allow to cool before eating.
by Angie Ouellette-Tower for http://www.godsgrowinggarden.com/ photo DSCF7614_zps888peinb.jpg
ENJOY!!

by Angie Ouellette-Tower for http://www.godsgrowinggarden.com/ photo DSCF7617_zpsu7f2xzb8.jpg


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3 comments:

  1. These look really good. I'll bring the coffee.
    Angel

    ReplyDelete
  2. Oh, girl these do look tasty! Perfect for that nap and a cookie I am currently craving.

    ReplyDelete
  3. These look great! Thanks for sharing at Snickerdoodle Sunday. Pinned and Tweeted.

    ReplyDelete

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