Directions: |
Directions:Oven: 375º
In a large bowl, with a pastry cutter, gradually work the Crisco into the flour for about 3 or 4 minutes until it resembles a coarse meal. In a small bowl, beat an egg with a fork and then pour into the flour mixture. Add water, vinegar and salt. Stir together gently until all of the ingredients are incorporated. Separate the dough into thirds. Form 3 evenly sized balls of dough and place each into a large zipper top bag. Using a rolling pin, slightly flatten each ball of dough (about 1/2-inch thick) to make rolling easier later. Seal the bags and place them in the freezer until you need them. (If you will be using immediately, it’s still a good idea to put in the freezer for about 15 to 20 minutes to chill.) When you are ready to use the dough to make a crust, remove from the freezer and allow to thaw for 15 minutes. On a floured sheet of wax paper roll the dough, starting at the center and working your way out. (Sprinkle some flour over top of the dough if it’s a bit too moist or top with additional sheet of wax paper.) Continue rolling until dough is 1/16-inch thick. Roll the dough carefully around the floured rolling pin; lift and unroll onto a cookie sheet. Sprinkle top with cinnamon sugar, cut into 1 1/2-inch diagonals. Bake 8-10 minutes or until lightly browned.
Our family enjoys pies, but they also like the pie dough scraps baked like cookies. When you want lots of 'crispies', make this recipe. You can roll and cut one entire crust for cookies and still have two crusts to make another pie or to freeze for later use. For easy to dispense cinnamon sugar, buy a glass salt shaker and fill with 1/2 c. sugar, mixed with 1 T. cinnamon. You'll be all set for making pie crust cookies or cinnamon toast. |
This recipe for Pie Crust Cookies is from