This post may contain affiliate links. Please read our disclosure policy.

Pie Crust Crackers are so much easier to make than a crust that needs to fit snugly in a pie pan. It may seem like sacrilege to roll the dough out before you’ve let it rest in the refrigerator, but I recommend giving it a try.

Pie Crust Crackers on a baking sheet

It’s so nice to have the crackers ready to go straight into the oven. The idea to rest and refrigerate pie dough before rolling is to let the gluten relax to minimize shrinkage, but this isn’t an issue with crackers. It’s also to keep the fat cold for flakiness, but with a mix of butter and shortening, flakiness isn’t an issue either.

Flaky Pie Crust Crackers are delicious on their own (can be made with this Lard Pie Crust too), but also great as little bites to serve alongside Chicken Pot Pie Soup or Turkey Pot Pie Soup.

Pie Crust Crackers

5 from 1 vote
Prep: 15 minutes
Cook: 12 minutes
Total: 57 minutes
Course: Side Dish, Snack
Cuisine: American
Calories: 92
Servings: 16 crackers
Flaky pie crust crackers are delicious on any occasion and a perfect served alongside Chicken Pot Pie Soup!


  • 1 1/4 cups unbleached all-purpose flour 150g, (I used King Arthur brand)
  • 1/2 teaspoon kosher salt plus more for finishing, optional
  • 4 tablespoons non-hydrogenated shortening such as Spectrum brand
  • 4 tablespoons butter ideally high-fat, European style butter
  • 3 tablespoons ice water or up to 4 tablespoons


  • Lightly flour work surface.
  • Line a baking sheet with parchment paper.
  • Add flour and salt to the bowl of a food processor with knife blade attached. Pulse a few times to combine. Add shortening and butter and pulse until coarse crumbs form (a little larger than peas). Sprinkle in ice water, 1 tablespoon at a time, pulsing after adding each one, until large, pieces just come together. Turn dough out onto work surface. With a rolling pin, roll to an irregular oval 1/8 to 1/4-inch thick. Transfer dough to prepared baking sheet, cover lightly with plastic wrap and refrigerate 30 minutes.
  • When you’re ready to bake the crackers, preheat oven to 400°F. 
  • With a pizza cutter or sharp knife, cut pie dough into equal size 16 crackers. Move the crackers apart so that each has a little space around it. Bake 8 to 12 minutes, depending on thickness, until golden brown. Transfer to cooling rack and sprinkle lightly with kosher salt if desired.
  • Serve warm or at room temperature. Store leftover crackers in an airtight container at room temperature.


Calories: 92kcal | Carbohydrates: 7g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 96mg | Potassium: 11mg | Fiber: 0.3g | Sugar: 0.03g | Vitamin A: 88IU | Calcium: 2mg | Iron: 0.5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Leave a comment & rate the recipe below!

Related Recipes

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. Teresa says:

    How much salt should I use in the pie crust crackers?

    1. Marissa Stevens says:

      Hi Teresa! Oh wow, I see that I missed that in the recipe card (thank you for catching that). Use 1/2 teaspoon of kosher salt and more for finishing if you like.

  2. Alana Peterson says:

    5 stars
    I love making these for savory dishes like stew and pot pie dipping. Although, sprinkling them with a bit a sugar, or cinnamon & sugar depending on the pie filling, is great for making a bit of extra pie filling, putting it in a bowl, and letting friends dip. I do this with my young adults and their friends for parties. So fun!

    1. Marissa Stevens says:

      That is such a fun idea, Alana! I’m so glad you’re enjoying this recipe. Thank you for coming back to let me know.