Pie Crust (cookies)

Pie Crust Cookies

It seemed appropriate on Pi day, March 14 (3/14), to post on something "pie" related. The place to start with pie is the crust. This crust recipe is from my grandma. However, as with many recipes from Grandma, I have a list of ingredients but not many instructions. So, the ratio is Grandma's, but the method is not. If you don't like my method, give Grandma a call; I'm sure she'd love to talk you through it.

Pie Crust (makes one double or two single crusts)
3 cups flour
dash salt
1 cup lard
1 cup or less ice water

• Use a pastry blender to cut the lard into the flour and salt until the texture is consistent, mealy with pea sized balls.
• Add the water 1 tablespoon at a time until the dough holds together in a ball.
• Flatten the ball into a disk.
• Wrap the disk in plastic and refrigerate for at least 30 minutes.
• On a floured board, cut the dough disk in half. Set one half aside.
• Roll out the other half into a long rectangle. 
• Fold the dough over on itself so that you have a squarish shape.
• Roll out into a circle large enough to fit in your pie pan, about 12 inches for a 9 inch pan.
• Repeat with the second half of the dough for the top crust, pie crust cookies, or another single crust pie.

Pie Crust Cookies

• Use the dough trimmings leftover from your pie or make a whole batch of crust into cookies.
• Follow the above method for making and rolling the dough.
• Cut out into squares or cookie cutter shapes.
• Place on a cookie sheet.
• Sprinkle liberally with cinnamon and sugar.
• Bake at 400* until lightly browned, about 15 minutes.
• Remove from the pan and cool before eating.

Notes:  Make sure to add more flour when rolling the dough if it starts to stick. The rolled dough should end up about 1/8 inch thick.

Question: Which part of the pie do you like the best, the filling or the crust?