These Leftover Pie Crust Recipes Will Help You Use Up Any Extra Dough (2024)

FAQs

What can I use extra dough for? ›

Leftover dough can be shaped and baked. If it's a yeasted dough, you can make buns or mini-loaves, or roll it out flat, spread it with butter, sprinkle generously with sugar and cinnamon, and make cinnamon rolls. Google instructions if you don't know how.

Cut-Out Sugar Cookies

Sugar cookies are a great way to use extra scraps of crust, and they're super fast to make. Using this recipe as a guide, swap out the cookie dough with pie crust dough. After cutting out the shapes, brush the dough with butter and sprinkle with cinnamon sugar to make them taste more cookie-like.

Traditionally, bakers add a piece of old dough to their next batch of dough to add depth of flavor. But you can also use old dough as a substitute for sourdough starter. Feed the old dough with water and flour, just as you would a starter. Then use it in a recipe.

Saving bread dough to make the next batch is one of the historical means of obtaining yeast and perpetuating it. It's called the old dough method, and it works well.

How Is This Different From Pie Crust and Yeasted Pastry Dough? Pie crust, while buttery and flaky, is not nearly as light, doughy, and crisp as this shortcut puff pastry. Yeasted pastry dough, such as something we can use for croissants, croissant bread, or a pastry braid, contain yeast.

Pillsbury™ Frozen Pie Dough is tender and flaky like puff pastry dough—but denser and buttery like traditional pie crust. And just like all our frozen doughs, they can be handled by any skill level and offer efficient prep with their quick thaw feature and ability to bake frozen on tight timelines.

Puff pastry is a laminated dough that gets its signature airy puff from layers of butter, while phyllo dough is comparatively low-fat. Phyllo dough is mostly flour and water and can dry out easily. The fine sheets of pastry dough create a crispy, crackly effect when layered and baked.

3. Apple. There are five states they prefer apple pie to other flavors.

What are the 5 types of pie dough? ›

There are five main types of pastry dough for creating pastries: flaky, shortcrust, puff, choux and filo.

A: Dotting the top of a fruit pie filling with butter is an old habit but one that is called for in only about half of the pie recipes out there. Some maintain that the butter is for taste; others claim that it helps the filling set up, particularly when using flour as a thickener.

If you have too much butter, the crust will sink down into the pie plate while baking. Third, always use a little sugar. You can use as much as 1/4 cup sugar if you like it sweeter, or the 2 Tablespoons I suggest. The sugar helps the crust bind together when it bakes.

Why does butter leak out of my pie crust? If a lot of butter is leaking from your pie crust, that means that the dough was too warm when you put it in the oven. It's important to keep butter cold when making your pie crust dough and to keep your pie dough cold right up until the moment it goes into the oven.

If you don't plan to use the dough within a few days, consider freezing it. Divide the dough into portions suitable for individual use and wrap each portion tightly in plastic wrap or aluminum foil. Place the wrapped portions in a resealable plastic bag before freezing.

This means you can put your dough in the fridge overnight or whilst you are at work and come back to it when you are ready. Putting your dough, whether yeasted or sourdough, in the fridge will help it to develop a better flavour and texture.

Place flattened dough on baking sheets and freeze for 1 hour. Once dough is frozen, remove from the freezer and wrap tightly with either plastic wrap or aluminum foil. Then place in resealable plastic bags and return to the freezer. Store the dough in an airtight freezer container for up to four weeks.