Pie Crust Crackers
Pie crust crackers are an easy way to use up leftover pie dough scraps or a refrigerated pie crust that's outlived it's shelf life. These crackers make the perfect topping for soups and salads and are melt in your mouth delicious!
Servings: 8
Calories: 97kcal
Ingredients
- 1 refrigerated pie crust
Instructions
- Lay the pie crust out on a clean, very lightly floured, cutting board.
- Cut across the pie crust to make 1" cuts, then come back and cut in the opposite direction to cut the strips into 1" crackers.
- Transfer the pie crust pieces to a large rimmed baking sheet- no need to grease it, and spread them out in an even layer.
- Bake at 450° for 7-8 minutes, or until the crackers have 'puffed' and are nicely toasted.
- Remove from the oven and let the crackers cool for 2-3 minutes, then transfer them to a serving dish.
Notes
- You can use a sharp knife, pizza cutter, or even a ravioli cutting wheel to make your cuts and cracker shapes. I prefer the pretty edge the ravioli cutter gives them.
- Make sure to use a RIMMED baking sheet, otherwise your cooked pie crust crackers are liable to slide right off when removing the pan from the oven.
- Want more golden brown pie crust crackers? Brush them with an egg wash before baking.
- The number of crackers this recipe makes will totally depend on the size of your cuts and the amount of crust used.
Nutrition
Calories: 97kcal | Carbohydrates: 10g | Protein: 1g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 87mg | Potassium: 21mg | Fiber: 1g | Vitamin A: 0.2IU | Calcium: 4mg | Iron: 1mg