Pie Crust Crackers

Yo, you need some crackers quick? Use pie crust.

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Usually, when I have extra pie crust, I make roly polies. But recently, I found a new and savory alternative to the sweet nuggets: pie crust crackers.

Let me set the scene for you. I happened to be making a cheese ball, and needed some crackers to take appetizing photos of it. I didn't happen to have crackers, but I did happen to have a disc of pie dough (you know how every recipe yields two? Sometimes you find yourself with an extra)

So I went ahead and rolled out that disc of dough and cut it into little rectangles. I "painted" them with an egg wash (whole egg plus a teaspoon of water) and sprinkled them with sea salt and some Italian seasoning mix.

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Then I baked 'em up and here's what I got:

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YUM! Pie crust crackers are completely delicious. They're crumbly and rich and flavorful.

The one problem with pie crust crackers, though, is that they are delicate. So for instance, if I were to try to use one to scoop a bit of cheese ball, the cracker would in fact explode. So as long as you know not to try to test these crackers like that, or to stack them carefully before eating, you're golden. 

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I was fairly laissez-faire about baking, I didn't actuallly monitor how long it took, so please just use this as a general recipe concept/template. 

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Pie crust crackers

  • Pie crust (a full dough disc or scraps)
  • 1 egg, beaten with 1 teaspoon water (for egg wash)
  • seasonings of your choosing

Preheat your oven to 450 degrees F.

Roll out some pie crust (a full one, or just your scraps from making a pie), about the same thickness as if you were making a regular pie crust. Then, cut the dough into small rectangles (I'd estimate mine were about 1 inch by 2 inches?). 

Place the dough rectangles on a lined baking sheet. Brush with an egg wash and sprinkle with seasonings of your liking.

Bake until deep golden brown - I'd say that mine took about 5-8 minutes but really, just keep an eye on them because I kind of forget the actual time it took and your oven might be different than mine. 

Store at room temperature for up to 3 days. 

Note: the egg wash is not completely necessary for these crackers but it is responsible for giving them that beautiful brown finish. 

What do you do with leftover pie dough scraps?