Savory Pie Crust Crackers

Looking for an easy savory snack to make for a party or a lazy weekend afternoon? These buttery and flaky pie crust crackers are studded with earthy mushrooms, fragrant rosemary, and nutty parmesan cheese! Great for eating with cheese and olives or all by themselves!

Pie Crust Crackers

Do you ever have leftover pie crust? I don’t usually because I but the pre-made refrigerated crusts that are already in the perfect round shape for my pie or tart.

Occasionally I make my own dough from scratch. When I do, I make a few and wrap them tightly for a nap in the freezer.

Homemade is always best but I love a great shortcut that I know is affordable, saves time, and most importantly, tastes great.

If you find yourself with some leftover pie crust scraps after making your recipe, or if you are looking for a new and easy snack, these savory and earthy pie crust crackers are just the thing you need!

Uses for Leftover Pie Crust

There are plenty of uses for leftover pie crusts or crust scraps so don’t feel like you need to throw them away. You can make a few different items to snack on like:

• breadsticks
• crunchy soup toppings
• toppings for a salad
• toast and crush for bread crumbs
• breakfast pastries if you have enough leftover

My favorite by far are cookies and crackers. There are so many possibilities, flavor combinations, and you don’t need a lot of crust dough to make them work.

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Ingredients Needed

Pie crust – I like to use store bought refrigerated pie crust but if you have a favorite homemade recipe, go for it!

Cheese – Fresh grated or shredded parmesan cheese. Don’t use the powdered stuff in a can.

Mushrooms – Dried mushrooms can be found in the produce section of your store. Don’t use canned or fresh as they release too much moisture during cooking.

Spices – Fresh or dried rosemary

Kitchen staples – A large egg, salt, and black pepper.

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How to Make Pie Crust Crackers

First: Preheat oven to 425F Unroll one pie crust or roll out a homemade dough.

Second: Sprinkle with cheese, mushrooms, and rosemary. Cover with second dough round.

Third: Roll with a rolling pin to “smash” the ingredients into the two crusts, forming one crust. Cut into shapes with cookie cutter or knife.

Fourth: Place on a parchment-lined baking sheet. Brush with egg wash (egg beaten completely with a little water added). Bake for 12 minutes, rotating half thru, until golden brown.

Fifth: Remove from oven and let cool completely. Store in an airtight container for up to a week. Enjoy!

For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.

Using a pre-made pie crust makes this recipe even easier. I love that the package contains 2 crusts because that gives me 2 options to make.

Check out all these items that you can add to your pie crusts to make amazing savory pie crust crackers.

Other Flavor Options:

1. Manchego cheese, Cheddar cheese
2. Pecans, almonds, walnuts
3. Rosemary, thyme, oregano, parsley, dill, garlic, onion

Any combination of these items is sure to result in a delicious cracker or cookie! My next pie crust cracker is surely going to have dill and onion in it!

How long do they last?

These crackers will last for up to 4 days if stored at room temperature in an air tight container. I do not recommend freezing these as any condensation can make them soggy.

Can I use fresh mushrooms?

You can but I would make sure that they are thoroughly cooked, drained, and chopped fine. I would not recommend using canned or pickled mushrooms.

Can I try different herbs?

Feel free to use any herb you like. I just happen to have a hedge of rosemary bushes out my front door so I like to use it a lot.

What is the best cheese to use?

Because you want to keep the moisture level as low as possible, I would recommend a harder cheese like parmesan, Romano, asiago, or a Manchego and grate it fine.

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More Easy Party Foods

• Garlic Butter Mushrooms
• Stuffed Mushrooms
• Garlic Parmesan Fries
• Grapefruit Rosemary Punch
• Garlic Parmesan Chicken Wings
• Rosemary Pepitas

This recipe adapted from the original here.

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