Pie Crust Spoons

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Homemade pudding is a special treat, especially when it is Chocolate Pudding! Now imagine your family’s excitement when you serve your homemade pudding with these adorable Pie Crust Spoons. You might remember the Valentine’s Day version that I made last month, but they are perfect for any holiday season…..

So I went a little bit crazy with the decorative sugars and sprinkles to prove that point, and then my harddrive crashed and I lost a month’s worth of images! 🙁 So I made them again! Perseverance, insanity, I’m not sure, but these Pie Crust Spoons are so much fun that I was determined to give them their own post.

For the original post, I used a plastic Tablespoon measuring spoon and a sharp knife to create my spoons. This time I purchased a Spoon Cookie Cutter
{affiliate link to latest version available}. It is smaller than the original spoons, but obviously easier to cut out…..

There are other sizes available as well, but I liked the shape of this one. :){this shape is no longer available as of 3/8/19}

How to make pie crust spoons:

You will need a 1/2 batch of Pie Crust to make approximately 45 spoons. Your cutter size and the thickness of your dough will affect the amount, but that’s a pretty good guesstimate. 😉

Make the Dough:

Place flour, salt and butter into the bowl of a food processor, or in a bowl and use a pastry cutter.

Pulse/mix ingredients until they resemble a coarse meal.

Drizzle the cold water a Tablespoon at a time over the mixture. Continue to pulse to combine until mixture holds together. It should be evenly moist, but not wet.

Turn the dough out onto a well floured work surface. Pat dough ball into a disk, wrap well with plastic wrap, and chill in the refrigerator for 20 minutes.

To make the Pie Crust Spoons:

Preheat oven to 350 degrees. Roll out chilled pie crust on a floured work surface. Last time my dough was closer to 1/4-inch and the spoons did not break as easily…..

This time it’s closer to 1/8-inch and they were a bit more fragile, but they still worked. Cut out your spoons {or any shape that you would like} with your cutter…..

Or use a small knife and a measuring spoon as a guide…..

Before you ask, that measuring spoon is 25 years old and the only one of the set still in existence. Place spoons on a parchment paper or silpat lined baking sheet…..

Sprinkle with decorative sugars or sprinkles…..

Bake for 12 to 15 minutes, until set and light, golden brown. Thicker spoons will take longer to bake, so keep an eye on them. Remove from pan and cool on a wire cooling rack…..

Serve with Homemade Chocolate Pudding…..

How about serving with jams or Lemon Curd?

They are so cute, and the perfect way to use up the leftover scraps of dough when you bake a Chocolate Cream Pie or a Lattice Top Apple Pie.

When I was growing up, I used to love making my own little pie crust cookies with the leftover dough when my mom baked a pie. Mine were always topped with lemon curd, but now I wish that I had thought of chocolate pudding. 🙂

Enjoy!!

Pie Crust Spoons

Serve pudding with these adorable Pie Crust Spoons and watch your kid's faces light up with excitement!

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Course: Dessert, Snack

Cuisine: American

Keyword: pie, crust, snack, recipe, fun, easy

Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 30 minutes minutes

Servings: 45 Servings

Calories: 31kcal

Author: Lisa Johnson

1/21x2x3x

Ingredients

• 1 ⅓ cup unbleached all-purpose flour (plus extra for dusting)
• ½ teaspoon salt
• ½ cup cold, unsalted butter (cut into pieces)
• ¼ cup ice water (or as needed)
• decorative sugars in colors of your choice

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Instructions

Pie Crust Dough

• Place flour, salt and butter into the bowl of a food processor. (or in a bowl and use a pastry cutter). Pulse ingredients until they resemble a coarse meal.
• Drizzle the cold water a Tablespoon at a time over the mixture. Continue to pulse to combine until mixture holds together. It should be evenly moist, but not wet.
• Turn the dough out onto a well floured work surface. Pat dough ball down into a disk, wrap well with plastic wrap, and chill in the refrigerator for 20 minutes.

To make Pie Crust Spoons

• Preheat oven to 350 degrees. Roll chilled pie crust dough out on a floured work surface to 1/4-inch thickness.
• Cut dough with a spoon cookie cutter or run a small knife around a Tablespoon sized measuring spoon.
• Place on a parchment paper or silpat lined baking sheet.
• Sprinkle spoons with decorative sugar.
• Bake in preheated oven for 10 to 15 minutes {depending on thickness}, until light golden brown.
• Remove from pan and cool on a wire cooling rack.
• Serve with pudding, jams, or lemon curd.

Notes

• You do not have to make spoons, any cookie cutter shape will work.
• The most important part to remember is the cold butter, cold water, and to chill before using.  
• Handle the dough as little as possible.  Overworking the dough is for making bread {to develop the gluten}, not tender pie crust.

Nutrition

Calories: 31kcal | Carbohydrates: 2g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 43mg | Potassium: 3mg | Vitamin A: 65IU | Calcium: 1mg | Iron: 0.2mg