If you still have extra pie dough lingering around in your fridge or freezer from Thanksgiving, here’s a trick to make it disappear. But don’t blame me if it reappears on your hips ;)
Make pie cookies! Roll out the extra scrap dough, cut it with a cookie cutter or a biscuit cutter and fill it with your favorite jam or sweetened pumpkin puree – if you want to go that route.
They come out cute as a button. And pretty darn good, too!
Preheat your oven to 450 degrees Fahrenheit.
Roll extra pie dough out and stamp out round discs with a cookie cutter or biscuit cutter. Fill center of one cut-out with a 1/2 teaspoon of jam. Brush the edges of the jam-filled cut-out with egg mixture (1 egg mixed with a splash of heavy cream). Lay the other cut-out on top and seal edges shut using a fork. Poke a hole in the center to let steam escape (I used a wooden skewer stick). Brush the tops of each pie cookie with egg mixture and bake for 10 minutes, or until golden brown.