Are you aware of all the things you can do with leftover pie crust? Since pie-making season is here, I thought it would be interesting to explore this idea. You can really work some wonders with this leftover. Look at this long and inspiring list:

CHUNKY Pumpkin Roll BARS (or other cookie bars). Use a pie crust as your bottom layer and go to town topping with your favorite recipe.


LAYERED PUDDING AND CREAM CHEESE DESSERT. While a shortbread-type recipe is typically the bottom layer of this favorite dessert, pie crust is an easy and tasty substitute. Just spread out to cover the baking pan, and you’re ready to build an impressive dish.

S’MORES “CAKE.” Cover a square cake pan with a crust and top it with marshmallows and lots of broken chocolate candy bar pieces. (The key to success here is lots of chocolate.) Bake for 20-15 minutes, or until the chocolate is melted. Cut into squares while crust is still warm, then let the dessert cool in the cake pan before removing pieces.

WEINER WRAPS. Traditionally encased in baking powder biscuit dough, a weiner tastes just as good wrapped in a pie crust, also. Roll out dough ball and cut into rectangles, big enough to entirely wrap a hotdog. Bake for about 10 minutes at 425°F. Actual bake time will depend on your oven, though, so watch closely.


CHEESE STRAWS. These are terrific as an accompaniment to stew, chili, or chowder. Just roll your pastry into an oblong about ¼ inch thick. Sprinkle with grated cheese, pressing it into the dough. Fold the dough into thirds and press it down firmly. Roll into an oblong again and, if desired, sprinkle with cayenne pepper.

With a knife or pastry wheel, cut strips measuring 5" x 1". Twist the strips gently two or three times and place on a cookie sheet, pressing the ends down firmly to secure them. Bake at 350° for 8 to 10 minutes. Again, actual bake time will depend on your oven, so watch closely.


COBBLER TOPPING. Simply roll out your leftover crust. From there you can cut it into circles or another shape, or even just rip it into pieces. Then overlap all pieces onto the top of your cobbler filling. Sprinkle with cinnamon and sugar and bake as usual.

BAKED PEAR. For a delicious and unusual dessert, wrap leftover crust around a pear. Glaze it with egg and water mixture, sprinkle it all with sugar, and bake it in the toaster oven until tender. Serve with ice cream and prepare to receive lots of applause.


SWEET PINWHEELS. Roll leftover crust into strips 1½ inches wide and 6 inches long. Slather them with a good layer of softened butter and sprinkle them with lots of cinnamon sugar, or spread with ricotta cheese and honey. Roll up each strip and bake at 350°F for about 8 minutes (watch so they don’t overbake).


CHEESE BALLS. Roll out your leftover pastry and cut 2-3-inch sized circles. Place a cube of sharp Cheddar or other “nippy” cheese atop each circle. Fold the pastry over the cheese, seal, and sprinkle with a little Italian seasoning. These are good as a snack or terrific tossed into tomato soup!

CHOCOLATE MINI PIES. Following directions above for cheese balls, substitute a Hershey’s Kiss® for the cheese cube. But rather than wrap the pastry around the Kiss®, fold the circle in half. Seal the edges and sprinkle with sugar; bake at 350°F until lightly browned.