Got leftover pie dough? If you have made pie then you know from experience, you always end up with extra pie dough! It's never enough to make another pie but maybe enough to make these little treats. I know this name is sorta vague and confusing and I just don’t know what to call them but what I do know is, these are super bomb. You might like them so much you might just make them from scratch every once in a while!
When I made my apple pie recipe, seen here. I ended up making a version of these with scraps from the pie and they were bomb. So here I am, making a dedicated blog post for them.
INGREDIENTS
Dough
- ½ cup Ice Cold Water
- 1 tsp. Apple Cider Vinegar
- 1 ¾ cups All-Purpose Flour
- 2 tbs. Cornstarch
- 1 tsp. Salt
- 2 tbs. Granulated Sugar
- 12 tbs. Unsalted Butter
Cinnamon Sugar
- 1 cup Granulated Sugar
- ¼ cup Ground Cinnamon
INSTRUCTIONS
First, you want to combine the dry ingredients. The flour, cornstarch, salt, and granulated sugar should be mixed until well combined.
I recommend using a stand mixer for the most control of this next step specifically. Then grab your sliced butter out of the fridge and add it one tablespoon at a time.
While that mixes get your water and vinegar mixture ready. You just need to combine the water and vinegar and set it back in the fridge, so it's as cold as possible.
Once all the butter is combined, you can start adding the water/ vinegar mixture. Add this about a tablespoon at a time as well. I find that I usually don't end up needing the entire mixture. You want to keep adding until it begins to start forming a dough-like consistency.
Take the dough out of the mixer or your bowl and hand-knead it a couple of times. You still want to see some of the chunks of butter but obviously, everything should be incorporated.
Wrap the dough in some plastic wrap and let set in the fridge for at least an hour.
Now is the perfect time to get your cinnamon sugar mixture together. You mix together about 1 cup of granulated sugar and about 1/4 cup of cinnamon. This part really depends on your cinnamon preferences. I like just a hint of it.
After it's been an hour, set your dough out a little before you are ready to start rolling it out, like 5-10 minutes prior. This avoids any cracking. Flour your surface and rolling pin.
Also, preheat the oven to 350 degrees F.
Next roll out your pie dough. I do recommend actually going a little thicker for that buttery flaky flavor to really shine through.
You can do little squares or cute little shapes. The little shapes make them feel a little more like a cookie or cracker treat to take on the go.
Place on a lined baking sheet and sprinkle some of your sugar mixture over the top of each one. I like to save a little for the end. Pop into the oven and bake for about 10-15 minutes, depending on the size you make them.
Once they come out of the oven and they are still warm you can go ahead and do that extra dusting of sugar and cinnamon!
Starting off with what you will need! This is a pretty normal all-butter pie crust recipe.
First, you want to combine the dry ingredients. The flour, cornstarch, salt, and granulated sugar should be mixed until well combined.
I recommend using a stand mixer for the most control of this next step specifically. Then grab your sliced butter out of the fridge and add it one tablespoon at a time.
While that mixes get your water and vinegar mixture ready. You just need to combine the water and vinegar and set it back in the fridge, so it’s as cold as possible.
Once all the butter is combined, you can start adding the water/ vinegar mixture. Add this about a tablespoon at a time as well. I find that I usually don’t end up needing the entire mixture. You want to keep adding until it begins to start forming a dough-like consistency.
Take the dough out of the mixer or your bowl and hand-knead it a couple of times. You still want to see some of the chunks of butter but obviously, everything should be incorporated.
Wrap the dough in some plastic wrap and let set in the fridge for at least an hour.
Now, we wait.
While we wait, this is the perfect time to prep that cinnamon and sugar topping.
You mix together about 1 cup of granulated sugar and about 1/4 cup of cinnamon. This part really depends on your cinnamon preferences. I like just a hint of it.
Set your dough out a little before you are ready to start rolling it out, like 5-10 minutes prior. This avoids any cracking. Flour your surface and rolling pin.
Next roll out your pie dough. I do recommend actually going a little thicker for that buttery flaky flavor to really shine through.
You can do little squares or cute little shapes. The little shapes make them feel a little more like a cookie or cracker treat to take on the go.
Place on a lined baking sheet and sprinkle some of your sugar mixture over the top of each one. I like to save a little for the end. Pop into the oven at 350 degrees F. Bake for about 10-15 minutes, depending on the size you make them.
Seriously, look at that flaky goodness.
Once they come out of the oven and they are still warm you can go ahead and do that extra dusting of sugar and cinnamon!
These are definitely an indulgent treat but SO worth it. Just have a couple. Also, this recipe makes enough for a party/ gathering. If you just want these at the house maybe half the recipe or save half in the freezer for another time. You could freeze it for up to 2 months.
Let me know if you guys try these little treats and what your thoughts are! I would love to know.
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