Pie Crust Crackers

Transform store-bought pie crust hiding in your refrigerator into homemade savory crackers. A tasty treat that are a snap to make and ideal for soup weather.

Yield: Approximately 5 dozen 1 ½ inch crackers per one refrigerated pie crust

Method:

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 seasoned salt or the herb blend of your choice.

I used Trader Joe’s Everything But the Bagel Sesame Seasoning, a blend of sesame seeds (white and black), 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.

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