LEFTOVER PIE DOUGH COOKIES
My Grams made these, my mom made these and I made these. I guess it runs in the family. My girls love them and so do the grandkids.
Provided by Darlene Summers
Categories Dessert
Time 15m
Yield 1 batch, 1 serving(s)
Number Of Ingredients 4
Steps:
- Mush together all your left over pie trimmings and scraps and dough.
- Cut into shapes with a cookie cutter or oddball shapes with a knife.
- Apply a small amount of butter (melted) with a pastry brush; sprinkle with cinnamon and sugar.
- Bake about 8 to 10 minutes alongside your pie while it is baking.
- Eat while warm.
- YUM.
Nutrition Facts :
PIGGIES (SUGAR AND CINNAMON PIE DOUGH COOKIES)
Crumbly sugar and cinnamon cookies that you can make as fast as they disappear. My father told me about these cookies that his mother used to make. When she made a pie, she would take the excess dough and make these simple cookies. You don't have to make a pie first, all you need is pie dough. My father loves when I make them for him, and I think you will be hard-pressed to find someone who doesn't. My father said she called them Piggies. That's what I call them.
Provided by jmk3482
Time 40m
Yield 24
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Spray a baking sheet with cooking spray, or line with parchment paper.
- Mix flour and salt together in a bowl, and use a pastry cutter to cut in 1/3 cup of shortening until the mixture forms pea-size balls. With a fork, form a small well in the center of the mixture, and pour in water, a couple of teaspoons at a time, and stir with the fork to mix in the water and form a dough. Incorporate each addition of water before adding the next, until about 3/4 of the flour mixture has formed a stiff dough. Work a little more water in with your hands, and shape the dough into a ball.
- Working on a well-floured work surface with a floured rolling pin, roll the dough out into a rectangle about 12 by 16 inches, and about 1/8-inch thick. Spread 1 tablespoon of shortening over the surface of the dough with a soft spatula, and sprinkle sugar all over the dough square. Sprinkle the dough with cinnamon. Pick up a long edge of dough, and tightly roll the dough into a log shape. With a sharp knife, slice the log into 3/4-inch thick slices. Place the slices onto the prepared baking sheet.
- Bake in the preheated oven until the cookies are lightly browned and sizzling on the bottom, about 8 minutes. Cool on paper towels; freeze extras for later.
Nutrition Facts : Calories 61.9 calories, Carbohydrate 7.1 g, Fat 3.4 g, Fiber 0.2 g, Protein 0.7 g, SaturatedFat 0.9 g, Sodium 24.4 mg, Sugar 2.1 g
PERFECT PIE CRUST
Try this recipe for Perfect Pie Crust from Food Network's Ina Garten.
Provided by Ina Garten
Categories dessert
Yield 2 (10-inch) crusts
Number Of Ingredients 6
Steps:
- Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
- Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the top crust.
PIE DOUGH COOKIES
Using a no fail pie recipe, my MIL said the kids fought more for these "leftover" cookies than the pies!
Provided by Baking Bunny
Categories Dessert
Time 30m
Yield 24 cookies
Number Of Ingredients 7
Steps:
- Cut together flour, shortening and salt until it resembles small peas.
- Combine the egg, water and vinegar and gradually add to flour mixture.
- Stir just until moistened and a soft dough forms.
- Divide into 2 disks.
- Wrap and refrigerate until ready to use.
- Roll out with cookie cutters, put on a cookie sheet, sprinkle with cinnamon sugar mix.
- Bake for 10 min at 375 degrees.
Nutrition Facts : Calories 135.4, Fat 8.9, SaturatedFat 2.2, Cholesterol 8.8, Sodium 51.7, Carbohydrate 11.9, Fiber 0.4, Sugar 0.1, Protein 1.9
BUTTER FLAKY PIE CRUST
Butter makes this buttery flaky recipe the perfect crust for your pie!
Provided by Dana
Categories Desserts Pies Pie Crusts Pastry Crusts
Time 4h15m
Yield 8
Number Of Ingredients 4
Steps:
- In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight.
- Roll dough out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.
Nutrition Facts : Calories 172.8 calories, Carbohydrate 14.9 g, Cholesterol 30.5 mg, Fat 11.7 g, Fiber 0.5 g, Protein 2.1 g, SaturatedFat 7.3 g, Sodium 155 mg, Sugar 0.1 g
PIE DOUGH
A quick and easy Pie Dough recipe. This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America.
Provided by Dianne Rossmando
Categories Dessert Thanksgiving Butter Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 1 single- or double-crust dough for 1 (9-inch) pie
Number Of Ingredients 10
Steps:
- 1. Stir together the flour, butter, and salt to blend. Using a pastry blender or 2 forks, cut the butter into the flour. For pies with liquid fillings (like custard or cooked-fruit fillings that are thickened with cornstarch or tapioca), the bits of fat should be evenly small, and the mixture should resemble a coarse meal. This will result in a mealy piecrust, which is less likely to become soggy as the pie bakes. For pies to be filled with fruit or another non-liquid filling, leave some larger bits of fat, about the size of small walnut pieces, for a crisp and flaky texture in the baked crust.
- 2. Make a well in the middle of the flour mixture and add the water all at once. Gently toss the mixture together until just blended and the flour is moistened (the mixture will look shaggy and loose).
- 3. Turn the dough out onto a lightly floured work surface and gently knead it together, combining parts of the mixture that are wetter with those that are drier. If preparing a double-crust recipe, divide the dough in half. Shape the dough into a 1-inch-thick disc, wrap in plastic wrap, and chill until firm, about 20 minutes. NOTE: At this point, the dough is ready to be used. It can be stored, tightly wrapped, in the refrigerator for up to 3 days or in the freezer for up to 2 months.
- 4. Working with one disk at a time, unwrap the dough, place it on a lightly floured work surface, and scatter a little flour over it. Alternatively, place the dough between sheets of parchment or waxed paper. Roll out the dough for the bottom crust of a pie into an even round, about 13 inches in diameter (for a 9-inch pie pan). It should be about 1/8 inch thick.
- 5. Fold the dough in half or roll it loosely around the rolling pin, and gently lift and position it over the pan. Unfold or unroll the dough and ease it into the pan without stretching, making sure that the pan sides and the rim are evenly covered. Press the dough gently against the sides and bottom. Trim the overhang to 1 inch.
- 6. For a single-crust pie, tuck the dough overhang under itself and flute the edges. Fill and bake the pie according to the recipe directions. For a double-crust pie, roll out the second piece of dough into an 11-inch round (for a 9-inch pie pan), and then cut vents in it. Fill and finish the pie according to the recipe directions.
PIE DOUGH
This pie dough recipe is classic and delicious-and, it'll serve as the base for any one of our delicious pie fillings. Blue Hill at Stone Barns conducted a search for the perfect pie recipes, drawing budding bakers and seasoned pros to submit their recipes for some of the most delicious pies. Runner-up Tom Ribando shares his award-winning recipe for chocolate pecan pie dough.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes enough for one double-crust or two single-crust 9 1/2-inch pies
Number Of Ingredients 6
Steps:
- Combine flour, sugar, and salt in a large bowl. Cut in butter and lard using a pastry blender until mixture is crumbly. Add 2 tablespoons water and continue mixing. Add remaining 3 tablespoons water, one at time, mixing well after each addition, until dough just comes together.
- Turn dough out onto a clean work surface. Divide in half, and place each half on a piece of plastic wrap. Shape into flattened discs. Wrap in plastic, and refrigerate for at least 30 minutes and up to 2 days before using.
PIE CRUST
Some people shy away from making pie crusts. Here is a recipe to banish all fear, a simple dough of butter and all-purpose flour, easy to make and dependable as can be. If you plan to make a pie with a top crust, double the recipe; when it's time to chill the dough, divide it in half and shape into two disks to put in the fridge. The dough will also keep for 3 months in the freezer, if you want to stash a few disks there. Defrost in the fridge overnight.
Provided by Melissa Clark
Categories pies and tarts, dessert
Time 1h45m
Yield One 9-inch single pie crust
Number Of Ingredients 4
Steps:
- In a food processor, pulse together the flour and salt. Add butter and pulse until the mixture forms lima bean-size pieces. Slowly add ice water, 1 tablespoon at a time, and pulse until the dough just comes together. It should be moist, but not wet.
- Turn dough out onto a lightly floured surface and gather into a ball. Flatten into a disk with the heel of your hand. Cover tightly with plastic wrap and refrigerate for at least 1 hour and up to 2 days.
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