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. 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
- 15 M
- 25 M
- Makes ???
- All-purpose flour, for the work surface
- Demerara (raw) sugar, for the work surface
- Any amount, large or small, of unbaked pastry
- 2 tablespoons ground cinnamon (16 grams)
- 4 tablespoons granulated sugar (50 grams)
- Chocolate chips or large, thin squares of any kind of chocolate
- Coarse sea salt, for sprinkling (optional)
- Jumbo marshmallows, halved lengthwise
- 1. Preheat the oven to 350°F (180°C). Line a rimmed baking sheet with parchment paper.
- 2. 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).
- 3. 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.
- 4. 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.
- 5. 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).
- 6. 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.
- 7. 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.)
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.