Pie Crust S’mores

Pie crust s’mores, you ask? They’re simply the little scraps of pastry that you might otherwise toss in the trash—heaven forbid!—but instead put to lovely, gooey, chocolate-smothered goodness. Here’s how to make ’em.

Pie Crust S'mores

Pie crust s’mores. If you’re like us and feel genuine sadness at the thought of throwing scraps of pie crust away, look no further.  This recipe takes that buttery, flaky loveliness and turns it into lightly sweetened crackers before sandwiching them with chocolate and melty, gooey marshmallow goodness. And yes, we are wondering why we’ve never thought of this before.Angie Zoobkoff

Pie Crust S'mores

  • Quick Glance
  • Quick Glance
  • 15 M
  • 25 M
  • Makes ???
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Preheat the oven to 350°F (180°C). Line a rimmed baking sheet with parchment paper.

Dust your work surface with a mixture of equal parts flour and Demerara sugar. Sprinkle the pastry with a little flour and Demerara sugar, too. Grab your rolling pin and roll the pastry to a thickness of about 1/8 inch (3 mm).

In a small bowl, stir together the cinnamon and granulated sugar. Sprinkle the pastry scraps with some of the cinnamon-sugar mixture (you may have some left over, depending on how much pastry you have and how heavy a hand you like to use with cinnamon sugar). Use your rolling pin to gently press the cinnamon sugar into the surface of the pastry scraps. Cut the pastry scraps into 2-inch (5-cm) squares or whatever shape suits your fancy. Gently transfer them to the prepared baking sheet and bake until golden brown, 11 to 16 minutes.

Quite frankly, the pastry scraps are perfectly lovely to snatch straight from the baking sheet, preferably with a glass of cold milk. But they’re even more spectacular converted to s’mores.

As soon as you take the pastry scraps out of the oven, transfer half of them to a wire rack, sugar side down. Top each of the scraps on the wire rack with some chocolate chips or a square of chocolate and, if desired, a sprinkle of salt. Let the chocolate melt. Increase the oven temperature to 400°F (200°C).

While the chocolate melts, top each square that’s still on the baking tray with a halved marshmallow, cut-side down. Bake until golden brown, 2 to 4 minutes. You want to watch them closely—and by all means do not turn your back on them—so they don’t burn.

Sandwich a marshmallow-topped and chocolate-topped square together, gently smoosh them together, and eat immediately. (If you have leftover pastry scraps and you want to make more s’mores later, when you’re ready to make the s’mores, preheat the oven to 400°F (200°C) or heat the grill to its highest setting. While the oven or grill is preheating, spread the squares on a rimmed baking sheet and pop into the oven for 2 minutes to warm them before topping with the chocolate. Then continue as instructed above.)

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    Gluten-Free Pie Crust S'mores

    • One of our recipe testers who knows a thing or three about baking gluten-free has this to say about making this recipe with gluten-free pastry dough: Choose a pastry dough that’s reasonably sturdy. Some gluten-free pie crust has a crumbly, shortbread-like texture, which can actually be lovely in the right application, but this is not that application. You want one that you can roll out thin and bake up and have it hold together on it’s own, like a cracker. I used the dough that I prefer for empanadas and other hand pies, with just a bit more sugar added since we were going for a sweet cracker.

    Recipe Testers Reviews

    What an excellent use for pie scraps! I had some scraps leftover from a couple of pies I had just made (for Pi day), so it seemed like a great way to use them up and an extra special treat for the kiddos. They turned out fantastic! Next time, I may just have to make a whole pie crust to make these.

    Were these fantastic? Yes! Were they your good old-fashioned s'mores you do at a campfire? No! With that being said, they were quite excellent. I was excited to come across this recipe because I had just made a pot pie and had some extra dough in the fridge. This was a great way to use it up. After I baked the pie crust with the cinnamon and sugar mixture, I tried a little bit. For me, I wouldn't eat it on its own, but if your favorite part of a pie is the crust, then you would probably love it without making the s'mores. I halved the cinnamon and sugar mixture and still had a ton left over. However, I don't mind having extra cinnamon and sugar on hand as I like it on toast with butter. After putting a layer of chocolate squares on the pastry (I didn't put enough on, but that was just a silly mistake), I put marshmallows on the other squares and baked for about 4 minutes. The marshmallows were perfect at this point for me! I wouldn't go through the extra effort of making pie crust to do s'mores, but overall, this was a great way to use up leftover pie crust and I won't be throwing it out anymore.

    The brilliant thing about this recipe has nothing to do with s'mores. For me the "aha!" moment was the use for scraps of pie dough. Whether you "s'mores them"" or not (look ma, s'more is now a verb!), baking your leftover dough into the pastry equivalent of cinnamon toast is a great idea. I'll be perfectly happy eating these just plain with my morning tea.

    But you want s'mores, you say? Go ahead. This recipe assumes you are going to make the s'mores right away, with the bits of cinnamon crust right out of the oven. I encourage you to go with slices of a thin chocolate bar over chocolate chips. The chips just want to roll around on the cracker and refuse to stay put and behave. Save yourself the aggravation and use a square of chocolate.

    S'mores need to be made and eaten immediately, just like around the campfire back in Girl Scouts. So don't even think of making these in advance or keeping any leftovers. Make up a s'more for each person, and pass them out. If people are clamoring for s'more, make them up again. The marshmallow loses it's gooey texture as it cools, and a cold s'more is not something you want s'more of.

    A gluten-free note: Part of the appeal of this recipe was that I could use it with my favorite pastry dough, which in my case means a gluten-free dough. Yay! A gluten-free s'more! But I do have a word of advice for all you gluten-free folks. Choose a pastry dough that is reasonably sturdy. Some GF pie doughs have that crumbly, shortbread texture, which can actually be lovely in the right application, but this is not that application. You want one that you can roll out thin and bake up and have it hold together on it's own, like a cracker. I used the dough that I prefer for empanadas and other hand pies, with just a bit more sugar added since we were going for a sweet cracker.

    These pie crust s'mores are a quick and fun way to use of leftover pastry scraps. I found the recipe to be easy to follow and especially appealing as it uses ingredients that one might have in the pantry. Once the chocolate had melted on the pastryI used a butter knife to smooth it.

    I think everyone has pastry scraps. Having another way to use them is great. The one drawback is that there might not be enough. I used milk chocolate.
    The marshmallows weren’t regular ones. They were rectangular stackers. In this case, it was great because it was perfect for the 2-by-2-inch pie crust squares. In order for the chocolate to melt, you need to put the chocolate on right away after they come out of the oven. This did work but it might just be easier to bake and then add the chocolate and stick in for a little time to insure that the chocolate melts.


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