Don't throw away your pie dough scraps! If you're left with a ball of dough after already rolling out what you need for a pie, tart, etc., keep the scraps and make sweet pie chips. They're great as a simple and fun snack, or use them to dip into jam or cream cheese frosting as a passed dessert or appetizer.
Storage
These are best served fresh, as they will lose their crisp once stored. But you can store in an airtight container at room temperature or in the fridge for up to 5 days.
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Grace Says:
You can store your pie dough in the fridge for up to a week, or freeze it for up to 3 months. Just wrap it tightly in plastic wrap for both scenarios.
📖 Recipe
Pie Chips
Don't throw away your pie dough scraps! Make a quick snack, dessert, or side dish with them.
Ingredients
- pie dough scraps, cold
- 1 egg + splash of water for wash
- cinnamon sugar or turbinado sugar for topping
Instructions
- You can make pie chips from cold or room temperature dough, Just ensure that the butter is not melting or shiny.
- Preheat the oven to 400℉. On a lightly floured surface, roll the leftover scraps out to a thickness of ¼", just as you would for a regular pie crust. Transfer the rolled out dough to parchment lined pan.
- Using a pizza cutter or a knife, cut the pie dough into whatever chip shape you wish. You can dock each chip with a fork, or just leave them alone. Both are ok. They will still puff a little even if you dock them.
- Mix the egg and splash of water until will blended, then brush onto your pie chips. Sprinkle generously with cinnamon sugar or turbinado sugar. Using too little will result in bland pie chips.
- Bake for 10-12 minutes, or until browned to your liking. Remove the pan and allow to cool for a few minutes before serving. These are best served fresh so they remain crispy.
Did you make this recipe? Let me know!