5-Ingredient Pie Crust Cookies

5-Ingredient Pie Crust Cookies
Staff Writer
5-Ingredient Pie Crust Cookies
Jordan Sward for RecipeLion.com

5-Ingredient Pie Crust Cookies

If you like the flaky, buttery crust of a pie, you're going to love this easy cookie recipe. These 5-Ingredient Pie Crust Cookies are everything you love about your favorite pie crust, but in the form of portable cookies. The all-butter pie crust recipe can be used to make cut-out cookies or braided into a beautiful design. Although this recipe for pie crust is basically foolproof, you can also use store-bought pie crust instead. Sprinkled with cinnamon and sugar, these cookies are just sweet enough to enjoy any time of day!

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Deliver Ingredients


  • 1¼ Cup all-purpose flour
  • ¼ Teaspoon salt
  • ½ Cup butter, chilled
  • ¼ Cup water
  • Melted butter, for brushing
  • Cinnamon and sugar mixture


Combine the flour and salt in a food processor. Add the butter in slices until mixture resembles coarse crumbs. Add the water, 1 tablespoon at a time, until the dough forms a ball. Wrap in plastic wrap and refrigerate for 4 hours or overnight.

Preheat the oven to 400 degrees F.

Roll the dough out onto a floured surface as thin as you can get it. Cut off the round edges so you're left with a square.

Cut the dough into thin slices (⅛ - ¼ inch). Pinch three slices together at one end, using a dab of water to help seal the ends.

Braid the three pieces together until you reach the end of the strips. Using your sealed end as a base, wrap the entire braid around that base. Tuck the braid under the cookie and gently press the cookie flat in your hand.

Repeat until the rest of the dough strips are used up. Arrange the cookies on a greased cookie sheet. Brush each cookie with melted butter, then sprinkle with cinnamon and sugar mixture.

Bake for 10 minutes or until cookies just start to brown. If you prefer crunchy cookies, cook for a few minutes longer.

Pie Crust Shopping Tip

Be sure to purchase the correct flour a recipe calls for – flours differ in gluten or protein content, making each suited for specific tasks.

Pie Crust Cooking Tip

Insert a toothpick into the center of cakes, bar cookies, and quick breads to test for doneness – it should come out clean or only have a few crumbs clinging to it.

Pie Crust Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.