Parmesan Star Crackers from Leftover Pie Dough

These Parmesan Star Crackers are the answer to the question you have every summer. That question, of course, is, “What am I supposed to do with these oddly shaped pieces of leftover pie dough?

Parmesan Star Crackers made from leftover pie dough.

Yes, it’s finally summer, which means you’re going to be inspired to make all manners of fruit pies. And then, as you craft your perfect pie crust, you realize you have all kinds of odd shapes left over. Enter these fun parmesan star crackers, made from leftover pie dough and your favorite cookie cutter.

The beauty of these crackers is 1) they’re super-simple; and 2) you can customize them completely. Want hearts instead of stars? Sure! Want sesame seeds instead of parmesan cheese? No problem! Your cracker = your choice.

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Parmesan Star Crackers from Leftover Pie Dough

These light and crispy parmesan star crackers are made from leftover pie dough.

Course Appetizer

Cuisine American

Keyword cracker, crackers, parmesan, patriotic

Prep Time 10 minutes

Cook Time 8 minutes

Total Time 18 minutes

Servings 4

Ingredients

• 1 cup leftover pie dough (approximately a rounded fistful), chilled
• 3 tbsp extra virgin olive oil
• 2 tbsp grated parmesan cheese
• freshly ground pepper and/or herbs

Instructions

1. On a lightly floured board, roll out the pie dough until it is about 1/8 inch thick. Using a cookie cutter, cut out as many stars or other shapes as you can from the dough.

2. Place the dough stars on a cookie sheet lined with parchment paper. Lightly brush olive oil over the stars. Sprinkle each star with parmesan cheese. Garnish with freshly ground pepper and/or herbs.

3. Bake at 400 degrees F. for 8 minutes or until light golden brown. Serve warm or at room temperature.

Cracker Baking Tips

First, these taste best when you use a very light and crispy pie dough. We love the pie dough from our Orange Cannoli Cardamom Cream Pie. Made with lard, it’s light and flaky. (And you can substitute water for the marsala wine.)

Brushing the crackers with olive oil

Second, remember that leftover pie dough can be finicky. You should start with it chilled, so that it’s easier to roll out. Also, once you roll your scraps out more than once, they are less likely to stay together. So try to get the most out of the first “roll-out” as possible.

Dough sprinkled with parmesan cheese

Lastly, try to roll out the dough as evenly as possible. If you have one very thin cracker and one very thick cracker they will bake unevenly. Keeping a uniform thickness is the key to avoiding burnt (or mushy) crackers.

This recipe should make about 12 parmesan star crackers, depending on the size of your star. Be prepared for them to disappear almost immediately!

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P.S. Love crackers? Try our low-carb Seeded Crackers in Everything Bagel Flavor, or our Gluten-Free Cheddar Cheese Heart Crackers.

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