Mimsy Were the Borogoves

Food: Recipes, cookbook reviews, food notes, and restaurant reviews. Unless otherwise noted, I have personally tried each recipe that gets its own page, but not necessarily recipes listed as part of a cookbook review.

Pie crust cookies

Jerry Stratton, December 20, 2012

I see I’m not the only one to come up with this basic idea; it seems obvious in retrospect.


Servings: 4
Preparation Time: 20 minutes


  • leftover pie crust
  • granulated (normal) sugar
  • powdered sugar


  1. preheat oven to 400°F
  2. roll out the crust as normal
  3. sprinkle sugar over it
  4. cut the cookies
  5. bake for about ten minutes
  6. sprinkle powdered sugar over the cookies
  7. let cool
  8. put in a bag with powdered sugar

My pie crust recipe, in order, I think, to make it easy to remember, ends up making three crusts. I almost always make either one pie, two pies, or a covered pie—i.e., never more than two crusts. Then I freeze the remaining dough ball(s). I made some applie pie about a week and a half ago, and forgot to freeze the remaining crust—I put it in the refrigerator thinking to make a berry pie in the next day or two, and it completely slipped my mind until last night.

Why, I thought, do I need a filling? The crust is often the best part of a pie. So I rolled it out and took out some cookie cutters, sprinkled sugar over the top, and baked them for about ten minutes at 400°F. Then I sprinkled them with powdered sugar, and, once they cooled, put them in a ziploc bag with a little more powdered sugar.

They’re very tasty—the sugar on the outside makes them just sweet enough, and they’re just like pie crust. I expect they’d be good with frosting as well.

I did not use any flour in the cookie cutters and they stuck a little when pulling them away from the cookie cutters. When I do this again I’m going to sprinkle the granulated sugar over the crust before cutting, and if that doesn’t help I’ll dip the cutters in flour each time.

  1. <- West Texas Barbeque
  2. Stuck Kitchen-Aid attachment ->