If you've got leftover pie dough or are just looking for a delicious snack, you need to make these Pie Crisps! They're flakey and buttery with just the right amount of crunch on the outside from the turbinado sugar.
These Pie Crisps are really easy to make and only take a few ingredients you'll most likely have on hand.
A FEW NOTES BEFORE WE GET STARTED
Chilled Butter:
It's crucial that your butter is very cold. If at any point it or your dough becomes too warm to work with, make sure to place it in the fridge to chill and firm back up before working with further.
Measuring Your Ingredients:
I strongly encourage that you use a kitchen scale to measure your ingredients and ensure that you have the most accurate measurements possible.
However, if you don’t have a scale on hand and will be using cup measurements, make sure to use the “spoon and sweep” method when measuring to avoid packing in too much of any dry ingredient.
You'll first get started by preheating your oven to 350º. Whisk together the flour, sugar, and salt in a large bowl. Blend the chilled butter into the flour mixture with your hands or a pastry blender until the butter is about pea sized.
Pour the water over the flour mixture and stir together until it begins to form into a dough. Form the dough into a disk, wrap in plastic wrap, and chill for 20-30 minutes.
Roll the dough out onto a lightly floured surface until it is about ¼? thick. Use a round cookie cutter, about 2 inches in diameter, to cut out as many circles as you can. Reroll and repeat. Place pie circles a few inches apart on a parchment lined cookie sheet and use a fork to gently poke a few holes in the top of each.
In a small bowl, whisk together the egg and water to make the egg wash. Carefully brush the top of each pie circle with egg wash and sprinkle each with turbinado sugar.
Bake pie crisps for 10-12 minutes until golden brown. Let cool on cookie sheet for 10 minutes before transferring to a cooling rack and letting them cool completely.
Add jam and turn them into pie crisp sandwiches or enjoy on their own as a snack!
If you've got leftover pie dough or are just looking for a delicious snack, you need to make these Pie Crisps! They're flakey and buttery with just the right amount of crunch on the outside from the turbinado sugar.
Author:Marisa Guerra
Prep Time:30 minutes
Cook Time:10 minutes
Total Time:40 minutes
Category:Dessert
Ingredients
Dough
150 grams (1 ¼ cups) flour
1 ½ tsp sugar
¼ tsp salt
4 oz (½ cup) unsalted butter, cubed and chilled
2– 3 tablespoon ice cold water
Egg Wash
1 large egg
2 tsp water
Turbinado sugar, for topping
Jam (optional)
Instructions
Preheat oven to 350º.
Whisk together the flour, sugar, and salt in a large bowl.
Blend the chilled butter into the flour mixture with your hands or a pastry blender until the butter is about pea sized.
Pour the water over the flour mixture and stir together until it begins to form into a dough.
Form the dough into a disk, wrap in plastic wrap, and chill for 20-30 minutes.
Roll the dough out onto a lightly floured surface until it is about ¼? thick. Use a round cookie cutter, about 2 inches in diameter, to cut out as many circles as you can. Reroll and repeat.
Place pie circles a few inches apart on a parchment lined cookie sheet and use a fork to gently poke a few holes in the top of each.
In a small bowl, whisk together the egg and water to make the egg wash.
Carefully brush the top of each pie circle with egg wash and sprinkle each with turbinado sugar.
Bake pie crisps for 10-12 minutes until golden brown.
Let cool on cookie sheet for 10 minutes before transferring to a cooling rack and letting them cool completely.
Add jam and turn them into pie crisp sandwiches or enjoy on their own as a snack!
Notes
If you don't have round cookie cutters, you can also use any kind of glass or cup that is about the same size in diameter.
If you don’t have turbinado sugar, you can use granulated or coarse sugar.
If at any point your dough becomes difficult to work with, make sure to pop it into the fridge to chill. You never want your dough to become too warm or the butter will melt. This is why it's also helpful to roll it out on parchment so it's easy to stick a cookie sheet under it and transfer it to the fridge for a break if needed.
