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Transform Leftover Pie Dough into Crispy Pie Crust Cookies

  • 4 min read
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My pie crust cookies are buttery, flaky, and satisfyingly crisp, with delicate layers that practically melt in your mouth and a sweet, golden finish. Made from leftover pie dough, these small, pie-shaped treats turn a baking scrap into an irresistible snack. They are the perfect way to use leftover pie crust, and honestly, they are so good you might find yourself making extra dough just to have them.

Small mini pies cookies filled with Nutella.

A while back I made a caramel pear pie and ended up with some dough scraps. I used those leftovers to make these little cookies and they were such a hit that now whenever I bake a pie and have bits of dough left over, I make these. Even one or two scraps are worth turning into a cookie. There’s something special about the tender, flaky crust paired with a creamy Nutella center.

One important point to remember: you cannot treat pie dough like cookie dough. Pie dough behaves differently—no kneading, minimal handling, and be mindful of temperature. Below I share a reliable way to bring scraps together into a usable sheet of dough and several tips to help you avoid common mistakes.

The Pie Leftover Dough Hack

When you have leftover pie dough scraps, a simple method reliably fuses them into one sheet so you can cut cookies or small pie shells. The technique preserves the dough’s flaky texture by minimizing handling and keeping everything cold. Follow these tips and steps for best results:

  • Make sure your scraps are not dry or stale. Dry pieces won’t bond well and will produce a tough texture.
  • Use a large piece of plastic wrap to assemble the scraps; if you don’t have plastic wrap, two layers of parchment work in a pinch.
  • Overlap the scraps slightly on the plastic wrap and cover them with another sheet. Use a rolling pin to gently press and smooth them into a single sheet—avoid kneading.
  • Chill the newly formed sheet of dough in the refrigerator before rolling it out. This is essential: if the dough warms up, the butter will melt and you’ll end up with a greasy, difficult-to-handle mess.
  • If you don’t have small brioche molds, mini muffin tins work perfectly as an alternative.
  • Decorative lattice tops are pretty but time-consuming; placing a simple round cut of dough over the filled shells is quicker and still attractive.
  • Apply an egg wash before baking for a glossy, golden finish. Skipping it leaves the cookies pale and less appealing.
Pie dough leftovers over a large piece of plastic wrap.
Place leftover pieces on a large piece of plastic wrap, slightly overlapping them.
Pie dough leftovers over a large piece of plastic wrap, topped with plastic wrap.
Top with another sheet of plastic wrap and press gently.
rolling Pie dough leftovers over a large piece of plastic wrap.
Use a rolling pin to smooth the pieces into a single, even sheet.
A large piece of pie dough wrapped in plastic wrap.
Chill the wrapped dough until firm before cutting or rolling further.
Unbaked mini pie crust cookies filled with nutella.
Pie cookie filled with chocolate.

Pie Crust Cookies (Using Leftover Pie Dough)

These pie crust cookies are buttery, flaky and crisp, with a golden finish. They’re a delightful way to use leftover crust scraps or a full batch of all-butter pie dough. Fill them with Nutella or another favorite spread for an easy, crowd-pleasing treat.
Prep Time
1 hr
Cook Time
20 mins
Author
Dikla Levy Frances

Ingredients

  • Leftover pie dough (scraps from trimming or shaping a pie crust, gathered and chilled). Alternatively, use one recipe of all-butter pie crust.
  • 1 cup Nutella (or another chocolate-hazelnut spread of your choice)
  • 1 egg, beaten (for brushing the tops)

Instructions

  • Gather your pie dough scraps and arrange them on a large sheet of plastic wrap, overlapping slightly. Cover with another sheet of plastic wrap or parchment.
  • Use a rolling pin to gently press and roll the scraps into one even sheet about 1/8″ thick. Work quickly and avoid over-handling to keep the butter cold and the dough flaky.
  • Refrigerate the wrapped dough for at least 30 minutes, or up to overnight. Cold dough is much easier to cut and shape.
  • Preheat your oven to 375°F (190°C) and position a rack in the lower third of the oven.
  • Use a cookie cutter to cut circles from the chilled sheet. Place each circle into a small mold or a mini muffin tin, gently pressing to form a shallow cup.
  • Fill each shell with about a teaspoon of Nutella. If you prefer, use a pastry bag for neater filling. For the tops, either weave tiny lattice strips or simply place another cut round of dough over the filling and press the edges gently.
  • Return the filled molds to the refrigerator for about 30 minutes to firm up. Chilled cookies will hold their shape better during baking.
  • Brush the tops lightly with beaten egg for a shiny, deep-golden finish.
  • Bake for about 18–22 minutes, or until the cookies are golden brown. Keep an eye on them; ovens vary.
  • Allow the cookies to cool completely in the molds before removing. Cooling helps them set and makes removal easier.
  • Store the cookies at room temperature in an airtight container for up to five days. They are best enjoyed the same day but will remain tasty for several days when stored properly.