Transform store-bought pie crust into savory homemade crackers, a snap to make and a tasty addition for your soup bowl!
Pie crust crackers are a fun and easy way to use that refrigerated pie crust
that’s hiding in the back of your fridge and fast approaching its expiration date.
They’re also super easy to make!
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Roll out your pie crust between two sheets of parchment paper,
adding a little flour to the parchment for extra insurance
to prevent it from sticking.
Remove the top sheet of parchment, then cut dough into 1 1/2 inch squares,
using a fluted pastry cutter or a pizza wheel.
Slide the parchment with dough squares onto a baking sheet.
Separate the dough squares slightly then brush with egg wash
(egg beaten with a 1 tablespoon of water) and sprinkle lightly with seasoned salt
or the herb seasoning blend of your choice (grated Parmesan cheese would be great too).
I used Everything Bagel Seasoning, a blend of sesame seeds, poppy seeds, sea salt, dried garlic, and dried onions.
Bake at 400 degrees F. for 9 – 12 minutes or until golden.
Remove crackers to a wire rack to cool completely, then store in an airtight container.
Depending on how thin you roll out your crust, one pie crust will yield approximately 5 dozen 1 1/2″ crackers.
Enjoy as a snack or a tasty addition to your soup bowl!
Pie Crust Crackers
- Refrigerated pie crust
- Everything Bagel Seasoning
- 1 egg
- Roll out pie crust between two sheets of parchment paper, adding a little flour to the parchment for insurance to prevent it from sticking.
- Remove the top sheet of parchment, then cut dough into 1 1/2 inch squares, using a fluted pastry cutter or a pizza wheel.
- Slide the parchment with dough squares onto a baking sheet.
- Separate the dough squares slightly then brush with egg wash (egg beaten with a 1 tablespoon of water) and sprinkle lightly with Everything Bagel Seasoning, seasoned salt or the herb seasoning blend of your choice.
- Bake at 400 degrees F. for 9 – 12 minutes or until golden.
- Remove crackers to wire rack to cool completely, then store in an airtight container.
Looking for some favorite warming soups for fall or winter?
Here are some favorites:
This ‘penicillin-in-a-bowl’ uses one of my favorite short cuts~ a rotisserie chicken from the grocery store. Orzo fills in for traditional noodles and lemon adds a bright, refreshing note to the chicken broth.
I can’t say enough good things about this soup recipe. . .foolproof, hearty, comforting, but the proof is in the bowl.
A recipe makeover for Potato Soup with the addition of oven-roasted cauliflower which becomes sweet and nutty when roasted. The Less-Loaded version is out with the calories and saturated fat~ but in with plenty of flavor and creamy texture, without the cream.
Use a turkey or chicken smoked sausage for a healthier alternative, or andouille sausage for extra spice and heat.
Cold weather comfort food and a delicious stick-to-your-ribs Irish Stew and soda bread recipe with currants and caraway seed soaked in Irish Whiskey.
A comforting and creamy chicken tortilla soup that comes together in 30 minutes using a time-saving short cut.
We enjoy this soup year round and it’s a favorite that’s requested regularly by my hubby. Use cubed butternut squash available at most grocery stores for a time-saving shortcut.
A sweet and savory soup for fall, served with pie crust leaf sandwiches of cranberry, cheddar and pecans
A hearty and colorful chili with the nutrition and flavor bumped up with butternut squash, fire roasted tomatoes and protein-rich black beans. Chia seeds add some unexpected crunch, thickening power and beneficial omega-3s.
Your slow cooker does all the work in this keeper recipe that’s a nice change from traditional chili. Chipotle peppers in adobo sauce add some smoky flavor and a little kick while the sweet potatoes help balance the heat. Make this recipe with the beans of your choice: lima, kidney, white or black beans. Cornbread croutons are a tasty addition and easy to whip up from a 50 cent box of Jiffy corn muffin mix to top your bowl!
What are your favorite cold weather soups?