If your pie making endeavors leave you with some leftover pie dough, put it to good use.


Roll your scrap dough out to a 1/8" thick circle. Don't worry about the shape being a perfect circle. Use tiny cookie cutters or create freehand shapes with a knife. 

Add detail to your cutouts with sugar or spices (these acorn caps are dusted with cinnamon) or use the back of a knife or toothpick to make lines or add texture. If your decorations will be used to adorn a single crust pie, like Pumpkin, place them on a parchment lined baking sheet and refrigerate for 15 minutes before baking. Bake along with your pie for 8-14 minutes, depending on size, or until golden brown. Watch them carefully - they can burn easily!

For double crust pies, use a bit of water or cream to "glue" the cutouts onto the top crust of the pie before baking. 

Arrange cooled cutouts on your cooled pie. These are great for masking any blemishes that occur during baking (like on this pumpkin pie where foil stuck to the top, leaving a big divot)


Roll your scrap dough into a 1/8" thick circle and spread with softened butter. 

Sprinkle or spread with anything from Cinnamon + Sugar (our favorite) to Raspberry Jam for something sweet or Parmesan Cheese and Herbs for something more savory.

Cut the circle into thin wedges as you would a pizza. Roll the wedges up starting at the wide end. 

Transfer to a parchment lined baking sheet and bake along with your pie or separately in a 350F oven for about 15 minutes, depending on their size, or until golden brown and nicely puffed up. 

Let cool before enjoying - if you can resist!

Savory filled roll-ups make a snack alongside cocktails. 


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