Baking a perfect Thanksgiving pie involves trimming the crust to fit in your pan, but don’t throw out those scraps of pie crust! When cut into pieces and topped with a savory mix of grated cheese, fresh herbs, and cracked black pepper, you’ll have an almost instant snack to enjoy while your pie bakes. In fact, you might even find yourself making an extra batch of dough just to make more of these tasty crackers.
Recipe & Photo by Maren Ellingboe
- Leftover pie dough, rolled 1/4-inch thick
- 1/2 c finely grated sharp cheddar cheese
- 1/4 c finely grated parmesan cheese
- 1 egg, lightly beaten
- 1 Tbsp fresh chopped herbs, such as thyme, rosemary or parsley
- 1/2 tsp flaky sea salt
- 1/2 tsp fresh ground pepper
- Preheat oven to 375°F. Line a rimmed baking sheet with parchment paper.
- Gather your dough scraps into a ball and re-roll into a ¼-inch thick circle on a lightly floured surface. Combine cheddar and parmesan cheeses in a small bowl.
- Brush dough lightly with egg wash. Cut into 1-inch pieces using a pizza cutter or very sharp knife. Sprinkle with cheese mixture and fresh herbs. Season with salt and pepper. Using a spatula, carefully transfer crackers to prepared baking sheet, leaving an inch or two between crackers.
- Bake for 8-10 minutes, until lightly puffed and golden brown. Eat immediately from the pan or store in a covered container for up to 2 days.
Recipe Notes and Variations
- While the quantities here may be too large for your remaining pie dough, you can easily halve or quarter them as needed.
- Don’t hesitate to get creative with flavor combinations. Try pecorino cheese and dried basil, za’atar and toasted sesame seeds, or manchego and smoked paprika!