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
Use the trimmings from your pie crust to make delicious cinnamon-sugar cookies - Pie Crust Pinwheels. Easy and kid-friendly vintage recipe.
- Leftover pie crust trimmings
- Melted unsalted butter
- Granulated white sugar
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.