Pie Crust Cookies Recipe - Leftover Pie Dough Cookies (2024)

FAQs

What can I do with leftover pastry dough? ›

Just unroll the dough, press it into a pie pan, add your favorite fillings and bake. Pillsbury makes flaky, homestyle pie crust as easy as...well, pie. Each package contains two ready made pie crusts with the homemade Pillsbury goodness you've come to know and love.

“Well-wrapped, pie dough can be stored in the fridge for two to three days, or in the freezer for up to three months,” says David. “After day three in the fridge, you can expect your dough to oxidize, turning a grayish color.” This is completely normal, but can be postponed by adding a bit of vinegar to your recipe.

Saving bread dough to make the next batch is one of the historical means of obtaining yeast and perpetuating it. It's called the old dough method, and it works well.

How Is This Different From Pie Crust and Yeasted Pastry Dough? Pie crust, while buttery and flaky, is not nearly as light, doughy, and crisp as this shortcut puff pastry. Yeasted pastry dough, such as something we can use for croissants, croissant bread, or a pastry braid, contain yeast.

If you are pre-baking a store-bought frozen packaged crust, I recommend following the directions on the package for how to pre-bake that particular crust. Most instructions will have you defrost the crust, prick the bottom of the crust all over with the tines of a fork, and bake at 375°F to 450°F for 10 to 12 minutes.

Can pie dough go bad? ›

Yes, there is nothing in most pie dough to go bad. Just to be sure, you could read the ingredients. If there is milk or eggs, toss it, otherwise it will be fine.

The staying power of cookie dough varies between 2 and 4 days to a week in the fridge, depending on whether it is homemade or store-bought. The prepackaged ones from commercial stores can last slightly longer due to preservatives.

In pie crust, you don't want gluten to form so you don't want to mix too much and overwork the dough. For a flaky crust, cut the butter so that chunks of butter about the size of walnut halves remain.

Tough pie crusts are typically the result of working the dough too much (again, gluten). You don't need to make sure it's a perfectly uniform ball. “As long as the dough is mostly holding together, you don't need to spend a lot of time kneading it,” Susan Reid wrote for King Arthur Baking.

A: Absolutely. Pie dough is a great keeper in the freezer. As long as it's tightly wrapped in heavy-duty aluminum foil or freezer-weight plastic wrap and sealed in a freezer bag, it should keep for up to 6 months.

You've made your pastry goods but you have some left over... wondering what to do with your unused pastry? It seems a shame to just throw it away so why not keep it for a later date? Both shortcrust and puff pastry freeze really well.

You can keep your pie dough in the fridge for up to 3 days. Be sure to allow the pastry to come to room temperature before rolling out for pie. Not ready to use your pie crust in the upcoming days? Place it in a freezer bag and freeze for up to 3 months.

Day-old bread is often used to make bread crumbs and if the bakery is also a cafe, the bread is sometimes used to make bread pudding or frittatas.