Transform store-bought pie crust into savory homemade crackers, a snap to make and a tasty addition for your soup bowl!
These 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 Trader Joe’s Everything But the Bagel Sesame Seasoning, a blend of sesame seeds, poppy seeds, sea salt flakes, dried garlic, and dried onions.
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.
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.
Here are some favorite soups for winter:
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.
A Hearty Winter Soup: Sausage, Kale and White Bean Soup
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. Perfect for your St. Patrick’s Day menu!
We enjoy this soup year round and it’s a favorite that’s requested regularly by my hubby. It’s super flavorful and healthy for the New Year too! Use cubed butternut squash available at most grocery stores for a time-saving shortcut.
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.
It feels more like April or May instead of January this week with temperatures in the upper 60s and low 70s and thunderstorms rolling through this morning. . . crazy weather!
What are your favorite cold weather soups?