Pie Crust Leaves and Stars

Make flaky pie dough, cut it into leaves and stars, sprinkle with cinnamon sugar and bake crisp little crust cookies.

Bake one of these

• 
  Rising Chefs

  All-Butter Flaky Pie Dough

What you need

• A rolling pin
• Small leaf and star cookie cutters
• Baking sheets lined with parchment paper
• A pastry brush and a little milk
• Cinnamon sugar (2 tablespoons sugar mixed with 1/2 teaspoon cinnamon)
• The Pie Crust Cut-Out Shapes printable

Steps

1. Make the doughWash your hands first and check every ingredient with your grown-up. Make the pie dough, keeping the butter cold, and chill it as the recipe says. Cold butter makes flaky layers. No tasting the raw dough.
2. Roll it outDust the counter and rolling pin with flour. Roll from the middle outward, turning the dough often, until it is about 1/8 inch thick.
3. Cut shapesPress the cutters straight down and lift the shapes onto the sheet. For shapes from the printable, trace them onto parchment paper with a pencil and cut them out with scissors. Tracing keeps printer ink off the dough. Lay a parchment shape on the dough, pencil side up, and cut around it with a butter knife. Peel the paper off before the dough shape goes on the sheet.
4. Add detailsPress leaf veins in with the back of a butter knife. Brush the shapes lightly with milk and sprinkle them with cinnamon sugar. Then wash your hands, because raw flour can carry germs.
5. Chill and bakeChill the sheet for 15 minutes so the shapes hold their edges. Your grown-up bakes them, checking early, because small shapes bake faster than a whole pie.
6. EnjoyYour grown-up takes the hot sheet out of the oven and sets it somewhere safe. Let the shapes cool on the sheet before you touch them. Eat them as a crunchy snack, or set them on top of a bowl of washed fruit.

Make it yours

• Twist the scraps into little crust spirals
• Make a sky full of stars in different sizes
• Try plain sugar on half and compare

Print the Pie Crust Cut-Out Shapes