18 Creative Leftover Pie Crust Recipes Delicious

Kick your baking game up a notch with these 18 creative leftover pie crust recipes that promise to turn those scraps into scrumptious delights! Whether you’re in the mood for something sweet, savory, or downright decadent, we’ve got you covered. Perfect for home cooks looking to minimize waste while maximizing flavor, this roundup is your ticket to transforming the ordinary into the extraordinary. Keep reading to discover your next kitchen masterpiece!

Savory Pie Crust Cheese Straws

Unbelievably easy and irresistibly cheesy, these Savory Pie Crust Cheese Straws are your next go-to snack. You’ll love how they turn leftover pie crust into something spectacular.

Ingredients

• 1 cup all-purpose flour (for dusting)
• 1 pre-made pie crust (thawed if frozen)
• 1 cup shredded cheddar cheese (sharp for more flavor)
• 1/2 tsp garlic powder (adjust to taste)
• 1/4 tsp smoked paprika (for a subtle kick)
• 1 egg (beaten, for egg wash)

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Lightly dust your work surface with flour and roll out the pie crust to about 1/8 inch thickness.
3. Sprinkle the shredded cheddar cheese, garlic powder, and smoked paprika evenly over the crust.
4. Gently press the toppings into the crust with your hands to ensure they stick.
5. Using a pizza cutter or sharp knife, cut the crust into 1/2-inch wide strips.
6. Twist each strip a few times and place them on the prepared baking sheet, leaving space between each.
7. Brush the tops of the straws with the beaten egg for a golden finish.
8. Bake for 12-15 minutes, or until the straws are golden and crispy.
9. Let them cool on the baking sheet for 5 minutes before serving.

Flaky, cheesy, and with just the right amount of spice, these straws are perfect on their own or paired with your favorite dip. Try serving them alongside a bowl of tomato soup for a comforting combo.

Cinnamon Sugar Pie Crust Cookies

Hey, you know those leftover pie crust scraps you’re not sure what to do with? Turn them into these irresistible Cinnamon Sugar Pie Crust Cookies. They’re crispy, buttery, and just the right amount of sweet—perfect for snacking or gifting.

Ingredients

• 1 cup leftover pie crust scraps (or make a quick batch with your favorite recipe)
• 1/4 cup granulated sugar (adjust to taste)
• 1 tbsp ground cinnamon (for a stronger flavor, add more)
• 2 tbsp melted butter (unsalted preferred for control over sweetness)

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
2. Roll out the pie crust scraps on a lightly floured surface to about 1/8-inch thickness. Tip: If the dough is too sticky, chill it for 10 minutes first.
3. Cut the dough into desired shapes using cookie cutters or a knife. Tip: Smaller shapes cook faster and get crispier.
4. Place the shapes on the prepared baking sheet, leaving a little space between each.
5. Brush the tops of the dough shapes with melted butter using a pastry brush. Tip: A light coating is enough; too much butter can make them soggy.
6. Mix the sugar and cinnamon in a small bowl, then sprinkle generously over the buttered dough.
7. Bake for 10-12 minutes, or until the edges are golden brown and the cookies are crisp.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Vanilla ice cream sandwiched between two of these cookies takes them to another level. The contrast of warm, spicy cinnamon sugar against cold, creamy vanilla is heavenly. Or, just enjoy them as they are—simple, sweet, and satisfying.

Pie Crust Apple Turnovers

Delicious doesn’t even begin to describe these pie crust apple turnovers. They’re the perfect blend of flaky crust and sweet, cinnamon-spiced apples, making them a hit for any occasion.

Ingredients

• 2 cups all-purpose flour (for a lighter crust, try pastry flour)
• 1/2 tsp salt
• 2/3 cup unsalted butter, chilled and cubed (keep it cold for the flakiest crust)
• 4-6 tbsp ice water (just enough to bring the dough together)
• 2 medium apples, peeled and diced (Granny Smith works great for balance)
• 1/4 cup granulated sugar (adjust based on apple sweetness)
• 1 tsp ground cinnamon
• 1 tbsp lemon juice (to keep apples from browning)
• 1 egg, beaten (for that golden glaze)

Instructions

1. In a large bowl, whisk together flour and salt. Add chilled butter cubes and use your fingers to press the butter into the flour until the mixture resembles coarse crumbs.
2. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Tip: Don’t overwork the dough to keep it tender.
3. Shape the dough into a disk, wrap in plastic, and chill for at least 30 minutes. This rest period makes rolling easier.
4. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
5. On a lightly floured surface, roll the dough to about 1/8-inch thickness. Cut into 6-inch squares.
6. In a bowl, toss diced apples with sugar, cinnamon, and lemon juice. Spoon the mixture onto one half of each dough square, leaving a border.
7. Fold the dough over the filling to form a triangle. Seal edges with a fork and brush tops with beaten egg for a shiny finish. Tip: Make small slits on top to let steam escape.
8. Bake for 20-25 minutes, or until golden brown and bubbly. Let cool slightly before serving.

These turnovers are best enjoyed warm, with the crust perfectly flaky and the apple filling just the right amount of sweet and tangy. Try serving them with a scoop of vanilla ice cream for an extra special treat.

Chocolate Pie Crust Truffles

Looking for a no-fuss, decadent treat that’ll impress anyone? These Chocolate Pie Crust Truffles are your answer. They’re ridiculously easy to make and taste like a dream.

Ingredients

• 1 1/2 cups chocolate pie crust crumbs (store-bought or homemade)
• 1/2 cup cream cheese, softened (for easier mixing)
• 1 cup semi-sweet chocolate chips (melted, for coating)
• 1 tbsp coconut oil (helps thin the chocolate for smoother coating)
• 1/4 cup powdered sugar (adjust to taste)
• 1 tsp vanilla extract (for a hint of flavor)

Instructions

1. In a medium bowl, mix the pie crust crumbs and cream cheese until well combined. Tip: Use a fork to break down the cream cheese for smoother mixing.
2. Add the powdered sugar and vanilla extract to the mixture. Stir until everything is evenly incorporated.
3. Roll the mixture into small balls, about 1 inch in diameter, and place them on a baking sheet lined with parchment paper. Tip: Wet your hands slightly to prevent sticking.
4. Freeze the balls for 30 minutes to firm up. This makes them easier to coat in chocolate.
5. In a microwave-safe bowl, melt the chocolate chips and coconut oil in 30-second intervals, stirring in between, until smooth. Tip: Don’t overheat the chocolate to avoid seizing.
6. Using a fork, dip each frozen ball into the melted chocolate, ensuring it’s fully coated. Let the excess drip off before placing it back on the parchment paper.
7. Chill the truffles in the refrigerator for at least 1 hour to set the chocolate.

Delightfully rich and creamy, these truffles have a perfect crunch from the pie crust. Serve them on a fancy plate for a dinner party or pack them in a cute box as a homemade gift.

Pie Crust Peach Cobbler

Feeling like you need a dessert that’s both comforting and a bit fancy? This pie crust peach cobbler is your answer. It’s got the juicy sweetness of peaches and the buttery crunch of pie crust, all in one dish.

Ingredients

• 4 cups sliced peaches (fresh or frozen, no need to thaw)
• 1 cup sugar (adjust to taste based on peach sweetness)
• 1/2 cup water
• 1 tbsp lemon juice (brightens the peach flavor)
• 1/2 tsp cinnamon (or more for a spicier kick)
• 1 ready-made pie crust (homemade works too, but who’s judging?)
• 2 tbsp butter, melted (for that golden crust)

Instructions

1. Preheat your oven to 375°F. This ensures a crispy crust and bubbly filling.
2. In a large bowl, mix peaches, sugar, water, lemon juice, and cinnamon. Let it sit for 10 minutes to meld flavors.
3. Pour the peach mixture into a baking dish. Pro tip: Use a deep dish to prevent overflow.
4. Roll out the pie crust and place it over the peaches. Trim edges if needed, but rustic is charming.
5. Brush the crust with melted butter. This step is key for that golden, flaky finish.
6. Bake for 45 minutes, or until the crust is golden and the filling is bubbly. Keep an eye on it after 30 minutes.
7. Let it cool for 10 minutes before serving. It’s molten lava hot right out of the oven.

Velvety peaches meet a crisp, buttery crust in every bite. Serve it warm with a scoop of vanilla ice cream for the ultimate contrast.

Garlic Parmesan Pie Crust Twists

Baking up something savory and shareable has never been easier with these Garlic Parmesan Pie Crust Twists. Perfect for your next gathering or a cozy night in, they’re a breeze to make and even easier to love.

Ingredients

• 1 sheet frozen puff pastry, thawed (keep it cold for best results)
• 2 tbsp unsalted butter, melted (for a richer flavor)
• 2 cloves garlic, minced (fresh is best for maximum flavor)
• 1/4 cup grated Parmesan cheese (the finer, the better it sticks)
• 1/2 tsp Italian seasoning (or your favorite herb blend)
• 1/4 tsp salt (adjust to taste)

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Unfold the thawed puff pastry sheet on a lightly floured surface, rolling it out slightly to smooth any creases.
3. Brush the entire surface with melted butter, ensuring even coverage for maximum flavor.
4. Sprinkle minced garlic, Parmesan cheese, Italian seasoning, and salt evenly over the buttered pastry.
5. Fold the pastry in half, pressing gently to adhere the layers, then cut into 1-inch strips.
6. Twist each strip a few times and place on the prepared baking sheet, leaving space between each.
7. Bake for 12-15 minutes, or until golden brown and puffed. Watch closely to avoid burning.
8. Let cool on the baking sheet for a few minutes before serving to allow the cheese to set slightly.

Light, flaky, and packed with garlicky goodness, these twists are irresistible straight from the oven. Try serving them with a side of marinara for dipping, or crumble them over a salad for a crunchy topping.

Pie Crust Banana Cream Mini Pies

Baking these Pie Crust Banana Cream Mini Pies is like bringing a little slice of heaven into your kitchen. You’ll love how the creamy banana filling pairs perfectly with the flaky crust, making each bite a delightful treat.

Ingredients

• 1 1/2 cups all-purpose flour (for a tender crust)
• 1/2 tsp salt (enhances flavor)
• 1/2 cup unsalted butter, chilled and diced (keeps crust flaky)
• 4-5 tbsp ice water (just enough to bring dough together)
• 2 ripe bananas, sliced (for natural sweetness)
• 1 cup heavy cream (whipped to soft peaks)
• 1/4 cup powdered sugar (adjust to taste)
• 1 tsp vanilla extract (for aroma)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large bowl, mix flour and salt. Add chilled butter, using your fingers to blend until the mixture resembles coarse crumbs.
3. Gradually add ice water, one tablespoon at a time, stirring until the dough just comes together. Tip: Don’t overwork the dough to keep it tender.
4. Roll out the dough on a floured surface to about 1/8-inch thickness. Cut into circles to fit your mini pie tins.
5. Press the dough circles into the tins, trimming any excess. Prick the bottoms with a fork to prevent puffing.
6. Bake for 12-15 minutes or until golden brown. Let cool completely. Tip: Blind bake with pie weights for an even crust.
7. While the crust cools, whip heavy cream, powdered sugar, and vanilla extract until soft peaks form.
8. Layer sliced bananas in the cooled crusts, then top with whipped cream. Tip: For extra flavor, drizzle with caramel sauce before serving.

Wondering how to serve these mini pies? They’re perfect as is, but a sprinkle of cinnamon or a few banana slices on top adds a nice touch. The contrast between the crisp crust and the creamy, fruity filling is simply irresistible.

Strawberry Pie Crust Pop Tarts

Tired of the same old breakfast routine? These Strawberry Pie Crust Pop Tarts are a game-changer, combining the flaky goodness of pie crust with the sweet, jammy center of strawberry pie. Perfect for a quick bite or a sweet treat any time of day.

Ingredients

• 2 cups all-purpose flour (plus extra for dusting)
• 1/2 tsp salt
• 1 cup unsalted butter, cold and cubed (freeze for 15 minutes for easier handling)
• 4-6 tbsp ice water
• 1/2 cup strawberry jam (homemade or store-bought, adjust to sweetness preference)
• 1 egg, beaten (for egg wash)
• 1/2 cup powdered sugar (for glaze, optional)
• 1-2 tbsp milk (for glaze, adjust to desired consistency)

Instructions

1. In a large bowl, whisk together flour and salt.
2. Add cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
3. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Tip: Don’t overwork the dough to keep it flaky.
4. Divide the dough in half, shape into discs, wrap in plastic, and chill for at least 30 minutes.
5. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
6. On a floured surface, roll out one disc of dough to about 1/8-inch thickness. Cut into rectangles (about 3×4 inches).
7. Place a teaspoon of strawberry jam in the center of half the rectangles, leaving a 1/2-inch border.
8. Brush the edges with beaten egg, then top with another rectangle. Press edges with a fork to seal. Tip: Make sure edges are well-sealed to prevent jam from leaking.
9. Transfer to the prepared baking sheet, brush tops with egg wash, and bake for 20-25 minutes, or until golden brown.
10. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
11. For the glaze, whisk together powdered sugar and milk until smooth. Drizzle over cooled pop tarts. Tip: Add a drop of vanilla extract to the glaze for extra flavor.

Serve these pop tarts warm for a gooey center or at room temperature for a firmer texture. Either way, the combination of buttery crust and sweet strawberry filling is irresistible. Try them with a scoop of vanilla ice cream for an extra special treat.

Pie Crust Pumpkin Spice Latte Cookies

Oh, you’re going to love these Pie Crust Pumpkin Spice Latte Cookies. They’re the perfect blend of cozy pumpkin spice and the rich, comforting flavors of a latte, all wrapped up in a buttery pie crust cookie. Ideal for those crisp fall mornings or as a sweet treat with your afternoon coffee.

Ingredients

• 1 cup all-purpose flour (for a lighter texture, you can use pastry flour)
• 1/2 cup unsalted butter, chilled and cubed (keeps the dough flaky)
• 1/4 cup granulated sugar (adjust to taste)
• 1 tbsp pumpkin pie spice (for that signature fall flavor)
• 1/4 cup strong brewed coffee, cooled (espresso works great for a deeper flavor)
• 1/2 cup pumpkin puree (not pumpkin pie filling)
• 1 egg yolk (helps bind the dough without making it tough)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, and pumpkin pie spice.
3. Add the chilled butter cubes to the dry ingredients. Use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs.
4. In a small bowl, mix the cooled coffee, pumpkin puree, and egg yolk until smooth.
5. Pour the wet ingredients into the dry ingredients. Stir until just combined—don’t overmix to keep the cookies tender.
6. Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
7. Flatten each ball slightly with the back of a spoon or your fingers.
8. Bake for 12-15 minutes, or until the edges are just starting to turn golden.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

These cookies are wonderfully crisp on the outside with a soft, spiced center. Try serving them warm with a dollop of whipped cream for an extra indulgent treat.

Cheesy Pie Crust Bacon Pinwheels

Alright, you’re in for a treat with these cheesy, bacon-packed pinwheels that are as fun to make as they are to eat. Perfect for your next gathering or just because you deserve something delicious.

Ingredients

• 1 sheet puff pastry, thawed (keep it cold until ready to use)
• 1 cup shredded cheddar cheese (sharp for more flavor)
• 6 strips bacon, cooked and crumbled (crispy works best)
• 1 tbsp olive oil (or any neutral oil for brushing)
• 1 egg, beaten (for that golden finish)

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Roll out the puff pastry on a lightly floured surface to a 12×9 inch rectangle.
3. Brush the pastry lightly with olive oil, leaving a 1-inch border on one long side.
4. Sprinkle the shredded cheddar and crumbled bacon evenly over the oiled area.
5. Starting from the long side opposite the border, roll the pastry tightly into a log.
6. Pinch the edge to seal and place the log seam side down on the prepared baking sheet.
7. Brush the outside of the log with the beaten egg for a shiny, golden crust.
8. Using a sharp knife, slice the log into 1-inch pieces and lay them flat on the baking sheet.
9. Bake for 15-20 minutes, or until the pinwheels are puffed and golden brown.

Here’s the deal: these pinwheels come out flaky, cheesy, and with just the right amount of bacon crunch. Try serving them with a side of ranch or spicy mayo for dipping, and watch them disappear before your eyes.

Pie Crust Lemon Bars

Hey, you know those days when you crave something sweet but also a bit tangy? These pie crust lemon bars are your answer, combining a buttery crust with a zesty lemon filling that’s just irresistible.

Ingredients

• 1 1/2 cups all-purpose flour (for a flakier crust, chill it first)
• 1/2 cup unsalted butter, cold and cubed (keeps the crust tender)
• 1/4 cup granulated sugar (adjust to taste)
• 1/4 tsp salt (enhances the flavors)
• 4 large eggs (room temperature blends better)
• 1 1/2 cups granulated sugar (for the filling)
• 1/2 cup fresh lemon juice (about 3 lemons, for the brightest flavor)
• 1/4 cup all-purpose flour (thickens the filling perfectly)
• Powdered sugar for dusting (optional, for a pretty finish)

Instructions

1. Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper, leaving some overhang for easy removal.
2. In a bowl, mix 1 1/2 cups flour, 1/2 cup butter, 1/4 cup sugar, and 1/4 tsp salt until crumbly. Press firmly into the pan’s bottom. Tip: Use a flat-bottomed cup to press the crust evenly.
3. Bake the crust for 20 minutes until lightly golden. Let it cool slightly while you prepare the filling.
4. Whisk together 4 eggs, 1 1/2 cups sugar, 1/2 cup lemon juice, and 1/4 cup flour until smooth. Pour over the warm crust. Tip: Straining the mixture ensures a silky filling.
5. Bake for another 25 minutes or until the filling is set and doesn’t jiggle in the center. Cool completely in the pan.
6. Chill in the fridge for at least 2 hours before slicing. Dust with powdered sugar if desired. Tip: Use a hot knife for clean cuts.

Velvety smooth with a punchy lemon flavor, these bars are a dream. Serve them chilled with a dollop of whipped cream or alongside your afternoon coffee for a real treat.

Pie Crust Chocolate Chip Cookies

Just when you thought chocolate chip cookies couldn’t get any better, here comes a game-changer. Imagine the flaky, buttery goodness of pie crust combined with the classic comfort of chocolate chip cookies. You’re in for a treat.

Ingredients

• 1 1/4 cups all-purpose flour (for a lighter texture, you can use pastry flour)
• 1/2 cup unsalted butter, cold and cubed (keeps the dough flaky)
• 1/4 cup granulated sugar (adjust to taste)
• 1/4 tsp salt (enhances the flavors)
• 2-3 tbsp ice water (just enough to bring the dough together)
• 1/2 cup chocolate chips (dark, milk, or semi-sweet, your choice)

Instructions

1. Preheat your oven to 375°F (190°C). This ensures a crispy bottom and golden edges.
2. In a large bowl, mix flour, sugar, and salt. Tip: Sifting the flour can prevent lumps.
3. Add the cold, cubed butter. Use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs. Tip: Work quickly to keep the butter cold.
4. Sprinkle ice water, one tablespoon at a time, mixing until the dough just comes together. Overworking makes the crust tough.
5. Fold in the chocolate chips evenly. Tip: Reserve a few to press on top for a bakery-style look.
6. Roll the dough into small balls, flatten slightly, and place on a baking sheet lined with parchment paper.
7. Bake for 12-15 minutes, or until the edges are golden but the centers are still soft. They’ll firm up as they cool.
8. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.

You’ll love the contrast between the crisp crust and the melty chocolate. Yum! Serve them warm with a scoop of vanilla ice cream for an extra indulgent dessert.

Pie Crust Blueberry Hand Pies

Unbelievably easy and delicious, these pie crust blueberry hand pies are your next favorite treat. Perfect for on-the-go snacking or a sweet end to any meal, they’re as fun to make as they are to eat.

Ingredients

• 2 cups all-purpose flour (plus extra for dusting)
• 1/2 tsp salt
• 2/3 cup unsalted butter, chilled and cubed (keep cold until use)
• 4-6 tbsp ice water (add gradually)
• 1 cup blueberries (fresh or frozen, no need to thaw)
• 1/4 cup sugar (adjust to sweetness preference)
• 1 tbsp lemon juice (brightens the filling)
• 1 egg, beaten (for egg wash)
• 1 tbsp coarse sugar (for sprinkling, optional)

Instructions

1. In a large bowl, whisk together flour and salt.
2. Add chilled butter cubes. Use a pastry cutter or fingers to blend until mixture resembles coarse crumbs.
3. Drizzle in ice water, 1 tbsp at a time, stirring until dough just comes together. Tip: Don’t overwork the dough to keep it flaky.
4. Shape dough into a disk, wrap in plastic, and chill for at least 30 minutes. Tip: Chilling makes the dough easier to handle.
5. Preheat oven to 375°F. Line a baking sheet with parchment paper.
6. On a floured surface, roll out dough to 1/8-inch thickness. Cut into 4-inch circles.
7. In a small bowl, mix blueberries, sugar, and lemon juice. Spoon 1 tbsp filling onto half of each dough circle.
8. Fold dough over filling, crimp edges with a fork to seal. Brush tops with beaten egg and sprinkle with coarse sugar.
9. Bake for 20-25 minutes, until golden brown. Tip: Let cool slightly before serving to avoid burns.

You’ll love the flaky crust and juicy blueberry filling in every bite. Serve warm with a scoop of vanilla ice cream for an extra special treat.

Pie Crust Pecan Tassies

Oh, you’re going to love these Pie Crust Pecan Tassies! They’re the perfect bite-sized treat that combines the buttery goodness of pie crust with the rich, sweet flavor of pecan pie. Ideal for holiday gatherings or just because you deserve a little something sweet.

Ingredients

• 1 cup all-purpose flour (for a flakier crust, chill it first)
• 1/2 cup unsalted butter, softened (room temperature blends easier)
• 3 oz cream cheese, softened (helps create a tender crust)
• 1 cup pecans, finely chopped (toast them for extra flavor)
• 3/4 cup brown sugar, packed (light or dark, depending on your preference)
• 1 egg (room temperature mixes better)
• 1 tsp vanilla extract (pure extract for the best flavor)
• 1/4 tsp salt (balances the sweetness)

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
2. In a medium bowl, mix the flour, butter, and cream cheese until a dough forms. Tip: Don’t overmix to keep the crust tender.
3. Roll the dough into 24 small balls and press each into the cups of a mini muffin tin, forming a crust. Tip: Use a small glass to evenly press the dough.
4. In another bowl, combine the pecans, brown sugar, egg, vanilla, and salt until well mixed.
5. Spoon the pecan mixture into each crust-filled cup, filling about 3/4 full. Tip: Leave a little space for the filling to expand.
6. Bake for 20-25 minutes, or until the edges are golden and the filling is set.
7. Let the tassies cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

You’ll adore the contrast between the crisp crust and the gooey pecan center. Try serving them with a dollop of whipped cream or a drizzle of caramel for an extra special touch.

Pie Crust Raspberry Almond Tartlets

Craving something sweet but not too heavy? These pie crust raspberry almond tartlets are the perfect bite-sized treat. You’ll love the buttery crust, juicy raspberries, and crunchy almond topping.

Ingredients

• 1 1/2 cups all-purpose flour (for a flakier crust, use pastry flour)
• 1/2 cup unsalted butter, cold and cubed (keep it cold for best results)
• 1/4 cup granulated sugar (adjust to taste)
• 1/4 tsp salt
• 3 tbsp ice water (just enough to bring the dough together)
• 1 cup fresh raspberries (frozen works too, no need to thaw)
• 1/4 cup sliced almonds (toasted for extra flavor)
• 2 tbsp almond flour (for a nuttier filling)
• 1 egg, beaten (for egg wash)

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix the flour, sugar, and salt. Add the cold butter cubes and use your fingers to rub them into the flour until the mixture resembles coarse crumbs.
3. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Tip: Don’t overwork the dough to keep it tender.
4. Roll out the dough on a lightly floured surface to about 1/8-inch thickness. Cut into small circles to fit your tartlet molds.
5. Press the dough circles into the molds and trim any excess. Prick the bottoms with a fork to prevent puffing.
6. Spread a thin layer of almond flour over the bottom of each tartlet, then arrange raspberries on top. Sprinkle with sliced almonds.
7. Brush the edges of the tartlets with beaten egg for a golden finish. Tip: This step is optional but adds a nice shine.
8. Bake for 20-25 minutes, or until the crust is golden and the raspberries are bubbly. Tip: Rotate the baking sheet halfway through for even baking.
9. Let the tartlets cool in the molds for 5 minutes before transferring to a wire rack.

Just out of the oven, these tartlets are a delightful mix of textures—crispy crust, soft fruit, and crunchy almonds. Serve them warm with a scoop of vanilla ice cream for an extra indulgent treat.

Pie Crust S’mores Bars

Let’s face it, you can never go wrong with s’mores, especially when they’re in bar form with a buttery pie crust base. These Pie Crust S’mores Bars are the perfect mix of crunchy, gooey, and downright delicious.

Ingredients

• 1 1/2 cups all-purpose flour (for a flakier crust, chill it before using)
• 1/2 cup unsalted butter, cold and cubed (keeps the crust tender)
• 1/4 cup granulated sugar (adjust to taste)
• 1/4 tsp salt (enhances the flavors)
• 1 cup graham cracker crumbs (for that classic s’mores taste)
• 1 1/2 cups milk chocolate chips (or dark for a richer flavor)
• 2 cups mini marshmallows (they melt perfectly)

Instructions

1. Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper, leaving some overhang for easy removal.
2. In a large bowl, mix the flour, sugar, and salt. Add the cold butter cubes and use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs.
3. Press the mixture firmly into the bottom of the prepared pan to form an even layer. Bake for 15 minutes, or until the edges are just starting to turn golden.
4. Sprinkle the graham cracker crumbs evenly over the hot crust, followed by the chocolate chips. Return to the oven for 2 minutes to soften the chocolate.
5. Remove from the oven and top with mini marshmallows. Broil for 1-2 minutes, watching closely, until the marshmallows are golden brown.
6. Let cool completely in the pan on a wire rack before lifting out using the parchment overhang and cutting into bars.

Out of the oven, these bars are a dream with their crispy crust, melty chocolate, and toasted marshmallows. Try serving them slightly warm with a scoop of vanilla ice cream for an extra indulgent treat.

Pie Crust Caramel Apple Empanadas

Ever find yourself craving something sweet but not wanting to spend hours in the kitchen? These pie crust caramel apple empanadas are your answer—quick, delicious, and packed with flavor.

Ingredients

• 1 package (14.1 oz) refrigerated pie crusts, softened as directed on package (or homemade if you’re feeling ambitious)
• 2 cups finely chopped apples (Granny Smith works great for a tart contrast)
• 1/2 cup caramel sauce, plus extra for drizzling (homemade or store-bought)
• 1/4 cup granulated sugar (adjust to taste)
• 1 tsp ground cinnamon (or more for a stronger flavor)
• 1 egg, beaten (for egg wash)
• 1 tbsp water (to mix with egg for wash)

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a medium bowl, mix the chopped apples, caramel sauce, sugar, and cinnamon until well combined.
3. Unroll the pie crusts on a lightly floured surface and cut into 6-inch circles using a bowl or cutter as a guide.
4. Spoon about 2 tablespoons of the apple mixture onto one half of each pie crust circle, leaving a small border around the edges.
5. Fold the other half of the crust over the filling to create a half-moon shape. Press the edges together with a fork to seal.
6. In a small bowl, whisk together the beaten egg and water to make an egg wash. Brush the tops of the empanadas with the egg wash.
7. Bake for 20-25 minutes, or until the empanadas are golden brown and the filling is bubbly.
8. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
9. Drizzle with additional caramel sauce before serving for extra decadence.

How about that for a treat? The flaky crust gives way to a gooey, cinnamon-spiced apple filling, with the caramel adding a rich sweetness. Serve them warm with a scoop of vanilla ice cream for the ultimate dessert experience.

Pie Crust Spinach and Feta Rolls

Wow, you’re going to love these Pie Crust Spinach and Feta Rolls. They’re the perfect combo of flaky, savory, and just a little bit cheesy—ideal for snacking or as a party appetizer.

Ingredients

• 1 package (14.1 oz) refrigerated pie crusts, thawed (or homemade if you’re feeling ambitious)
• 1 cup frozen spinach, thawed and squeezed dry (get all that water out for the best texture)
• 1/2 cup crumbled feta cheese (more if you’re a cheese lover)
• 1 egg, beaten (for that golden finish)
• 1 tbsp olive oil (or any neutral oil)
• 1/2 tsp garlic powder (adjust to taste)
• 1/4 tsp salt (just enough to enhance the flavors)

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Unroll the pie crust on a lightly floured surface and cut it into 8 equal triangles.
3. In a bowl, mix the spinach, feta, olive oil, garlic powder, and salt until well combined.
4. Spoon about 1 tablespoon of the spinach mixture onto the wide end of each triangle.
5. Roll each triangle from the wide end to the point, placing them seam side down on the prepared baking sheet.
6. Brush the tops of the rolls with the beaten egg for a shiny, golden finish.
7. Bake for 15-20 minutes, or until the rolls are puffed and golden brown.
8. Let them cool for a few minutes before serving—they’re piping hot!

Here’s the deal: these rolls are irresistibly flaky with a creamy, tangy filling. Try serving them with a side of marinara or tzatziki for dipping, and watch them disappear.

Conclusion

Whether you’re looking to minimize waste or maximize flavor, these 18 creative leftover pie crust recipes are a treasure trove of delicious possibilities. From sweet to savory, there’s something for every taste. We’d love to hear which recipes you try and love—drop a comment below! Don’t forget to share your baking adventures and this article with fellow pie enthusiasts on Pinterest. Happy baking!

Bella Bacinos