Creative Ways To Use Up Your Leftover Pie Crust With Not so Quick Dessert Recipes

Have you just finished a party or family gathering that included having pie on the table that made you wonder, omg how do I get this Oreo chocolate cream pie recipe? Wondering what to do with the leftover pie crust? Don’t throw it away! We’re here to the rescue with some delicious recipes that incorporate pie crust. Consider these a starting point or just suggestions that you can jump off of from and get more creative with. After all, there’s nothing more satisfying than converting scraps into a brand new dish.

Cinnamon sugar pinwheels

Ingredients:

For the dough: (If not using leftover)

• 250 gms all-purpose flour
• 113 gms unsalted butter, cold and cut into cubes
• ¾ tsp sea salt
• 57 gms ice cold water

For the filling:

• Butter
• brown sugar
• raw cane sugar
• cinnamon

For the topping:

• Butter
• brown sugar

Directions:

• In a food processor, process the flour, butter and sea salt.
• Then add in the water & process until it turns into a ball. Form it into a ball on a floured counter.
• Then push the dough down into a disc and cover it with plastic. Store it in the fridge for about 30 minutes.
• Once the dough has chilled, roll it with a rolling pin into the best rectangle shape you can get.
• Spread the inside with a layer of softened butter. Then sprinkle it with as much brown sugar, granulated sugar, and cinnamon as you’d like.
• Roll it like you would a cinnamon roll into one long log. Cut into about 2-inch slices.
• Grease a dish. Place the pinwheels in there. Spread with dollops of butter and sprinkle with brown sugar!
• Bake at 350°F for 25-35 minutes until golden brown on top! Enjoy!

Hand pies

Ingredients:

For the hand pie dough

• 340 gms all-purpose flour
• ¼ teaspoon salt
• 170 gms cold unsalted butter, cut into cubes or grated
• 1 large egg
• 25 mls ice cold water

Fruit filling

• 460 gms fresh or frozen fruit (apples, peaches, blueberries, strawberries etc)
• 2 tablespoons lemon juice
• 170 gms water or juice that complements the flavor of the fruit
• 25 gms unsalted butter
• 57 gms sugar white or brown
• ¼ teaspoon salt
• 12 gms cornstarch
• 25 ml water

Glaze

• 4 ounces powdered sugar
• 1 Tablespoon lemon juice

Directions:

For the hand pie dough

• Place flour, salt, and cold butter pieces into the bowl of your stand mixer and blend on low until mixture resembles coarse sand.
• Add in your egg and just enough water to bring the mixture together
• Press into a disk and wrap with plastic wrap. Chill for one hour.

For the fruit filling

• Prepare your fresh fruit by chopping into small cubes (if needed) or use frozen fruit. No need to defrost.
• Place your fruit and butter in a large saucepan over medium-high heat until the butter is melted and bubbling.
• Add in your water (or juice), sugar, lemon juice, and salt and mix until combined. Bring to a simmer.
• Combine your cornstarch with your water and whisk to make a slurry. Pour into your simmering mixture and mix for 1-2 minutes until it's clear.
• Remove from the heat and let the mixture cool.

How to make hand pies

• Preheat your oven to 400ºF and line a large sheet pan with parchment paper.
• Let your dough stand at room temperature for 15 minutes to let it soften a bit.
• Dust your surface with flour. Begin by pressing your dough with your rolling pin to start flattening it.
• Roll your dough out to ⅛ thick or about the thickness of a cake board. Thinner than you think. Thinner dough results in a crisper, crunchier crust for your hand pies.
• Cut your dough into 6" circles.
• Fill your 6" hand pie with 3 tablespoons of fruit filling. Do not overfill.
• Brush the outside edge with egg wash (one egg whisked with 1 tablespoon of cold water).
• Fold the hand pie over and crimp with a fork to seal well.
• Use a knife or fork to make some vents on top.
• Brush the hand pies with more egg wash and place them onto a sheet pan lined with parchment paper. Chill for 20 minutes.
• Bake for 20-25 minutes. They should be golden brown and the filling will just be starting to bubble.
• Let your hand pies cool for 10 minutes.
• While your hand pies are cooling, make your glaze. Just whisk the powdered sugar and lemon juice together until smooth.

Use a pastry brush to brush the thin glaze over the hand pies and enjoy!