It’s the time of year for desserts. (And, my waist line is proof…) Cookies, cakes, ice creams, mousse and more. But, nothing quite says, “It’s the holidays!” like pie.
It’s like Pie Season starts in November with pumpkin and apple and carries through the New Year with pecan and peppermint ice cream pies.
But, really, when you have backyard hens, Pie Season is year round… but with savory notes in quiches. An “empty the refrigerator” quiche full of back yard eggs and random veggies is on our dinner menu at least twice a month. Because of this, I make pie crust often.
Frozen pie crust is great. Super easy and often pretty tasty.
But, I am cheap and lazy.
Yep. True story.
And, yes. Both of these things make homemade crust more attractive- to me- than store bought, frozen crust.
When it comes to cash, I am a bit of a saver and have the mindset of, “Why buy that when I can make it?” for a lot of things. Cards, home decor, cleaning supplies, some toys, cakes, the list goes on.
And, trips to the grocery store? Not exactly my jam.
Especially with a baby.
Even more especially when it’s zero degrees outside.
And especially because I always have flour and butter in the house and can just make crust in minutes thanks to my food processor.
It seems like every time I make a pie or a quiche, I end up with these odd and end little pieces. They are bits that are not needed for the current dish, but it seems so silly to throw them away.
I am cheap, remember?
Cheap, and I hate food waste.
I try my best to repurpose left overs (i.e.. Empty the refrigerator quiche/omelette/salad/soup/you name it), so I thought to bring the same logic to the same pieces of crust that are left over.
… Besides, it had to be better than just popping them in my mouth. Had to.
With a couple other pantry staples, these little pieces of pie crust can become bite sized cookies or savory crackers.
Here’s how it’s done:
Cinnamon Cookie Bites-
Combine and roll left over crust. Slice into desired shape and size.
Place on greased cookie sheet.
Brush with melted butter then sprinkle a bit of cinnamon sugar on top.
Cook for 8-10 minutes at 375 degrees.
Savory Crackers-
Combine left over crust with salt, pepper, parmesan cheese, and herbs like chopped rosemary or thyme.
Roll and slice into desired shape and size.
Place on a greased cookie sheet.
Cook for 8-10 minutes at 375 degrees.
Leave a Reply