Cinnamon & Sugar Pie Crust Cookie Strips
- 1 cup all purpose flour
- ⅓ cup vegetable oil
- 2-3 Tablespoon cold water
- ½ teaspoon salt
- ½ teaspoon cinnamon
- 3 Tablespoons sugar
- Preheat oven to 400 F. degrees.
- Mix all ingredients together in bowl. Start with 2 Tablespoons of water, if it needs it add 1 more Tablespoon. Dough will look a little dry (see photo above).
- Take the dough, form it into a ball with your hands.
- Take 2 pieces of waxed paper about 18" long and place the dough ball in between. Use a rolling pin to flatten the dough. I rolled mine to almost ⅛" thick. Whatever you prefer. You can roll it into a rectangle or whatever shape you want.
- Cut the dough into strips.
- Place on greased cookie sheet.
- Sprinkle with cinnamon & sugar.
- Bake 14-16 min. or until the edges are just starting to turn golden.
- Let cool completely.
Flaky pie crust cookies. This recipe goes back to my Grandma possibly my Great Grandma. Whenever a pie was made there would usually be some scraps of dough left & instead of throwing them away she would sprinkle them with cinnamon & sugar and bake them. My Grandma used to make them for my Mom when she was a kid & my Mom did the same with me as a kid. I was always so sad if their were no scraps left because I love pie crust cookies.
I love this oil based pie crust recipe, it’s a no fail pie crust recipe. Tried & true. I think my Grandma might have gotten it from a Betty Crocker Cookbook. After you mix the ingredients together it might seem a little dry but once you make it into a ball it will stick together (see photos above). I always roll out my pie crust dough in between 2 piece of waxed paper so it doesn’t stick to the rolling pin.
Once your done rolling out the dough peel back one piece of waxed paper then place it back down, flip it over, peel back the other piece of waxed paper. This way the dough won’t stick to either side. Sprinkle with cinnamon & sugar. I’m terrible at rolling out dough into perfect shapes so my edges didn’t come out straight.
This recipe is for one 8-9″ pie bottom to give you an idea of how much it makes.