Last updated on September 13th, 2019 at 08:08 pm
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!
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:
- 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.
Just take me to the Savory Pie Crust Crackers Recipe Already!
If you’d rather skip my (very helpful, I think) tips and tricks, essential cooking info, and similar recipe ideas – and get straight to this delicious easy Pie Crust Crackers recipe – simply scroll to the bottom of the page where you can find the printable recipe card.
How do you make pie crust crackers and cookies?
Pie crust itself is perfect in my opinion. Flaky, buttery, and so delicious I could eat it plain but a few simple ingredients transforms it into so much more. If you haven’t check out my sweet pie crust cookies with whiskey caramel drizzle, do so now and see a sweet version of pie crust.
But let’s not forget that pies can be savory too so why can’t pie crust crackers and cookies be as well? Adding some mushrooms, fresh chopped herbs, and a little cheese to the crusts, rolling it to “incorporate” them in the dough, and baking them results in delicious cookies and crackers that will dress up any cheese board, snack platter, or your salad plate!
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.
Pie Crust Cracker Flavor Options:
- parmesan cheese
- Manchego cheese
- sharp cheddar cheese
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!
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What is the easiest pie crust cracker recipe?
This one is! All you have to do is unroll your pie crust. Sprinkle on your add-ins and cover with the other pie crust. Grab your trusty rolling pin or other solid round object and roll the pie crusts together compressing the flavor enhancers into the crust dough and making it one solid round of dough.
Not only is the flavors the only part you can modify, you can also make a variety of shapes. Straight sticks, circles, or holiday or seasonal shapes also work well. I used a combo of stars and a few fall-inspired shapes when I created this recipe a few months ago. Just use your cutters or knife to cute into your desired shape.
Transfer to a parchment-lined baking sheet, brush with egg wash, and bake at 425F for 12 minutes being sure to rotate the pan half way thru. Remove from the oven when they are a golden brown and let cool for a few minutes. Try not to eat the whole batch while you are smelling the delicious pie crust crackers.
FAQ about Savory Pie Crust Crackers:
- Q: Can I add wet mushrooms?
A: You can but I would make sure that they are thoroughly drained and chopped fine.
- Q: Can I use different herbs?
A: 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.
- Q: What is the best cheese to use?
A: 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.
- Q: How long do the pie crust crackers last?
A: They will keep for a week at room temperature in an airtight container. You can freeze them for up to a month as well.
Other great pie crust snack recipes!
- Cinnamon Sugar Pie Crust Cookies
- Pie Crust Cookies
- Nutty Pie Crust Cookies
- Pumpkin Spice Swirls
- Pie Fries
- Pie Crust Palmiers
- Cranberry Orange Baklava Pinwheels
Looking for an easy appetizer to take to a party you’ve been invited to? How about a quick appetizer you can make ahead of time for a get-together that you are hosting and are already stressed to the max? Check out all my cheese ball recipes, both sweet and savory, to fit your special occasion!
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Easy Mushroom Rosemary Parmesan Pie Crust Crackers Recipe
- 2 pie crusts (room temperature)
- 1/3 cup Parmesan cheese (grated)
- 1 tablespoon fresh rosemary (chopped fine)
- 1/4 cup dried mushrooms (chopped small)
- 1 egg for egg wash
- Preheat oven to 425F
- Unroll one pie crust or roll out a homemade dough.
- Sprinkle with cheese, mushrooms, and rosemary.
- Cover with second dough round.
- Roll with a rolling pin to "smash" the ingredients into the two crusts, forming one crust.
- Cut into shapes with cookie cutter or knife.
- 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.
- Remove from oven and let cool completely.
- Store in an airtight container for up to a week.
*If you like this recipe, please leave me a comment and rate it with some stars. Thank you!
Nutrition Information:Yield: 40 Serving Size: 1
Amount Per Serving:Calories: 50 Total Fat: 3g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 10mg Sodium: 55mg Carbohydrates: 6g Fiber: 0g Sugar: 0g Protein: 1g
This recipe adapted from the original here:
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