I thought these Pie Crust Pinwheels would be a fun way to “wrap up” my series on pie crust. These little cookies are a great way to use up those leftover trimmings from the crust-making process. It’s so easy that a kid can do it… in fact, it’s a great way to get kids involved in the pie making process.
Growing up, we would always save the trimmings from homemade pie crust to make pinwheel cookies. It was so easy– just spread the dough with butter, cinnamon and sugar, then roll and cut the cookies into little pinwheels. When we were done, we baked them until they turned flaky and crisp. They smell like heaven as they’re baking! Nothing better. To be honest, I looked forward to the pinwheel cookies more than the pie itself!
This recipe and tutorial will take you through the process step-by-step. I haven’t given specific measurements here, since the amount of dough you’re working with will vary based on the trimmings you have.
Don’t forget to use lots of sugar. It’s the best part. 🙂
To learn about the History of Pie in America, click here. What do you do with your leftover pie trimmings?
To learn how to make an Old Fashioned All-Butter Pie Crust, click here.
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Pie Crust Pinwheels
Ingredients
- Leftover pie crust trimmings
- Melted unsalted butter
- Granulated white sugar
- Cinnamon
Instructions
- Preheat your oven to 350 degrees F. Gather your pie trimmings into a ball. Lightly flour your rolling surface and the top of the dough ball.
- Roll the dough out into the rough shape of a long thin rectangle.
- Cut the two short, rounded sides to form a straight edge on either end of the rectangle.
- Dust the flour off the top of the dough, then spread it evenly with melted butter to coat the entire surface.
- Sprinkle it with sugar, then with cinnamon.
- Roll the rectangle up horizontally into a long, thin tube. This will make several small pinwheels cookies. Alternatively, you could roll it vertically to make larger cookies; you will end up with fewer cookies this way.
- Slice the tube into cookies.
- Place cookies swirl-side up onto an ungreased baking sheet. Spread the top of each cookie with a little more melted butter.
- Sprinkle them with a little extra sugar for good measure.Bake the cookies for 30-45 minutes till the edges are golden brown and the cookies are crisp. Baking time will vary based on how big the cookies were cut.
- Remove from oven and allow to cool. Serve. They go great with an ice cold glass of milk.
Nutrition
tried this recipe?
Let us know in the comments!
Lilly says
I am an 11 year old girl and I was playing hooky one day when I asked my mom if I could use the leftover pie crust in the fridge. When she said yes I scoured the internet ( searched ‘pie crust dough recipes’ on google) and found the best cookie dough recipe ever. YOURS! Thank you so much! Can’t wait to make this with my little cousins and sister! THANK YOU!
webbiest says
These are a popular treat in Quebec, where they call them Pets de soeur (nun’s farts).
http://sweets.seriouseats.com/2009/11/pet-de-soeur-french-pastries-nuns-farts-canada-montreal-em-cafe.html
Curt says
Those look great. I love cinnamon.
MIchelle says
My grandma and I always used to make small snickerdoddle cookies with the left over pie crusts. They would puff up and turn a beautiful golden brown. All we needed was cinnamon, sugar and leftover dough. It was so much fun to be in the kitchen where all the action was happening when I was a little kid, and making these cookies really made me feel like I was involved too. I miss the simplicity of those cookies and of those earlier times.
Donna G says
My mom makes the best pie crust. I am still learning (okay, so what if I’m over 50?) She cut the leftover crust into strips and we sprinkled them with cinnamon sugar and baked them. I guess that’s why I have a jar of cinnamon sugar in the pantry, and the last pie I baked from scratch (at least the crust) was, what, 15 years ago?
Faythe says
Oooohhhh. I know what I’m making this weekend. Pie crust + more butter + sugar + cinnamon. What’s not to like? And, I am such a pie person, too. I usually just cut remaining pie dough into strips, sprinkle some sugar and bake them, but THIS looks soooooo much better. Mmmm. Thank you. 🙂
Kita says
I don’t like pie… rather, I don’t care for fruit. I know, I know, I’m working on it. So to me, the only part of a pie that I enjoy is the crispy warm delicious buttery crusts… and boy, do I love that. These pinwheels have me drooling. What more could a fruit hating pie crust loving girl ask for? 😉
Heather says
Okay, well, that’s just brilliant.
Kelly says
Yummy these look delicious and you make it look so easy! Trying this soon! 🙂
Kim Bee says
Another wonderful recipe Tori. I love the look of this one. You must have incredible light in your kitchen. So jealous of your pics. My house is so gloomy, no light.
Liz says
Mmmmmm….my family would love these cinnamony gems! Excellent idea~
briarrose says
These take me back. My mom used to make these all the time with her leftover pie dough. So tasty.
Tina@flourtrader says
It is funny that so many of us remember the treats from the excess pie crust rather than the pie itself! Nothing like flaky dough with cinnamon-buzz buzz!
Nava Krishnan says
That cinnamon inside is so lovey and can imagine the fragrant and smell once done with the baking.
Hester aka The Chef Doc says
Ooh, what a great idea, Tori. It didn’t occur to me to do something like this even though it’s like, “Hester, why are you wasting precious pie dough?”
Tanya says
That is a great idea! They look yummy too!
K says
Aww this reminded me of my grandmother!!! She made these too (therefore, of course my mom did as well). We called them “gobble-ups” because you could “gobble them up” quickly after they baked! 😉 One of my favorite memories. Thanks for the smile!
Veronica J. Fortune says
This brought back memories! Cooking with my mom from the time I was 9 years old in NY, she made “bowties” with the leftover pie crust dough. Same thing, with the cinnamon, sugar and butter. Funny, in doing research on my mom’s maiden name, it came up everywhere as being Ashkenazi. Meanwhile, I used to say to her so often, “Mom, you’re like a typical Jewish mother, only we aren’t Jewish!” She was such a, what I called, ‘Sarah Heartburn’. I’d even put my arm over my forehead, and say, “Mom, you forgot to do THIS!” Also, her fave candy was Joyva Halva. So,,,,,perhaps will never know. She passed away in 1996. She made me crazy, but I miss her! She and my grandmother, Sophia, were phenomenal cooks. I owe all my expertise, and cooking awards, to them! I’m presently writing a cookbook myself, and as I’m an artist (hence the “rtiste”) am illustrating it myself, as well. Blessings, Veronica.
Ursula Higgs says
This reminds me off my childhood with my grandmother when she made pies. She is 90 and can no longer bake anymore. But she made this exact recipe with her leftover pie trimmings. A classic that I love. Maybe I need to go make a pie and some cookies. 🙂
Ann says
I remember those! My father used to make pies every once in a while and he took the pie crust scraps, spread peanut butter on them and baked!
It’s funny…he’s elderly and every time I make a pie he tells me what to do with the pie crust scraps – as if it was the first time….
….Thank you for such a lovely food memory!