The Art of Creating Pie Scraps Cookies: A Creative Solution to Reduce Food Waste

As any home baker knows, leftover pie scraps can be a frustrating problem to deal with. But what if I told you that these scraps could be transformed into a delicious treat? In this article, we'll explore the process of creating pie scraps cookies, a creative solution to reduce food waste and make the most of your baking endeavors.

The Process Begins: Mashing Together the Scraps

Take all of your leftover pie scraps, no matter how warm, soft, cold, or mushy they may be. Mash them together into a giant ball using a fork or spatula. Once it's smooth, roll it out with a little bit of extra flour because chances are, a little bit of the butter has leaked out. This is where patience comes in – take your time to get the dough even and smooth.

Shaping the Dough: A Pie Crust Log

Once you have an even dough, shape it into a log by rolling it from one end to the other until you get essentially a pie dough log. Don't be afraid to get creative with this shape; it can be square or rectangular – just make sure it's even.

Resting and Chilling: The Key to Success

Wrap your pie crust log in plastic wrap and refrigerate for at least an hour to firm up. This step is crucial, as it will help the dough hold its shape when you slice it later. It's also worth noting that using a pie crust log can be a great way to reduce waste, as it allows you to use even the smallest scraps of dough.

Cutting and Baking: The Fun Part

Slice your chilled pie crust log into half-inch thick cookies. Dip each cookie in cinnamon sugar on both sides – yes, you read that right! This will add an extra layer of flavor to your cookies. Spread them out on a baking tray and bake for 15 minutes or until they have puffed up.

The Finishing Touches: Drizzling with Whipped Cream

Combine three tablespoons of powdered sugar with a teaspoon of water (or just until thickened) to create a drizzle that's perfect for topping your cookies. This is the final touch that will make your pie scraps cookies look like a pro-baked treat.

A Special Shout-Out to Riz from Chocolates and Chai.com

We'd like to extend our gratitude to Riz, who kindly shared their expertise on creating stunning pies. Riz's recipe for a Celeste-inspired strawberry pie was an inspiration to us, and we're grateful for the opportunity to learn from them.

The Final Product: A Strawberry Pie with Whipped Cream and Ice Cream

Once you've created your pie crust logs and baked your cookies, it's time to assemble your masterpiece. Scoop some ice cream into the middle of each cookie, followed by a drizzle of whipped cream. Finish with glossy strawberries for a pop of color – and voilà! You have yourself a stunning strawberry pie that's sure to impress.

The Verdict: A Symphony of Flavors

We can confidently say that this pie scraps cookies recipe is a game-changer. By combining the natural sweetness of leftover dough with an intensely fruity strawberry filling, homemade ice cream, and whipped cream, you'll create a treat that's not only delicious but also visually stunning. Whether you're looking to reduce food waste or simply want to try something new, this recipe is sure to become a favorite in your kitchen.

The Crowd-Sourced Approval: A Celebration of Flavors

We asked our team members from the BCU if they wanted to taste these pie scraps cookies, and we were thrilled to see their reactions. As one member exclaimed, "This tastes pretty darn amazing!" Another agreed that it's a symphony of flavors, proving that even the humblest scraps can be transformed into something magical.

The Final Word: Squarespace for Supporting Our Culinary Journey

A huge thank you to Squarespace for sponsoring today's episode. As an all-in-one platform, they've been instrumental in supporting our culinary journey and bringing our websites to life. From e-commerce solutions to analytics tools, Squarespace has helped us navigate the world of online baking with ease. If you're looking to build your own online presence, we encourage you to start your free trial today by visiting squarespace.com/babishto get 10% off your first purchase.

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"WEBVTTKind: captionsLanguage: en- This episodeis sponsored by Squarespace.I used Squarespace to buildboth Basics With Babishand Binging With Babish.com.On the sites, you'll findrecipes, equipment lists,other news and updatesall beautifully designed,if I do say so myself.Get 10% off your first Squarespace orderby visiting squarespace.com/babish.(gentle music)(distorted video game dialogue)Hello there.Welcome back to anotherepisode of Arcade with Alvin.Today I'll be attemptingto make the strawberry piefrom Celeste, one of thebest indie games ever made.Throughout the game, youcollect strawberries,and if by the end of the gameyou have collected over 150,you get a wonderfulepilogue scene showcasinga magnificent version of a strawberry piewith strawberry ice cream,whipped cream on the crust, and wings.That sounds like a lot of fun.So let's get started.We're gonna go ahead and make somestrawberry ice cream from scratch.I have here 12 ounces of strawberriesand once the tops have been removed,these get cut up into little chunksand combined with about threeounces of granulated sugar.And these are allowed to sitand macerate one hour at room temperaturejust so that the juices can come out.Once everything's looking nice and juicy,we're gonna remove thosemacerated strawberriesand immersion blend themuntil they become a puree.But don't worry, all that juicy deliciousstrawberry sugar liquidis going to be used later.The strawberry puree gets combinedwith two and a half cups of heavy cream,one and a half cups of whole milk,six ounces of sugar, a teaspoon of vanillaand half teaspoon of kosher salt.And as per Andrew suggestion,a tablespoon of vodkajust to make sure thatthe ice crystals don't actuallyend up forming too strong.Thanks, dude.This gets blended together,mixed until smoothand set in the fridge to cool.While that chills in the fridge,we're gonna go ahead and get startedon the strawberry pie filling.The ice cream batch hadaround 30 strawberries in it,so this batch will have 120.These also get their tops removedand chopped into same rough chunks.I'm not sure if somebody has inventedthe most efficient way to cutand chop strawberrieslike other vegetables,but I have found the bestway for me is to justgo at it with a knifeand pray for the best.Once these are separated,I'm reserving one thirdof these for later.In a small bowl, I'mcombining 25 grams of sugarand one third of cup of corn starch.In goes a half cup of waterand whisk until slurry-ish.Onto the stove.In a medium sauce pan over medium heatwe're gonna cook two thirdsof those strawberries we cut up earlier.In goes 150 grams of sugar,a half a teaspoon of kosher salt,the juice of half of a lemonand proceed to mash and cook thisuntil it starts to bubble.Once it's simmering ingoes the cornstarch slurryand this mixture will get cookedfor another two to threeminutes until thickened.In the final minute of cooking,throw in those one thirdreserved strawberriesfrom earlier just to add sometexture to the pie filling.This gets transferred into ametal bowl for quicker coolingand sent to the fridgeto keep our ice cream mixture company.While those will inevitablytake a long time to chill,we're gonna get started on our pie dough.I'm starting by cutting up four sticksof cold butter into thin little slices.Super satisfying.Now into the stand mixer goes 600 gramsof all-purpose flour, atablespoon of kosher salt,and all of this wonderfulbutter mixed togetheruntil the butter chunks are no largerthan the size of a blueberry.With the mixer running on low,slowly add around 175 to225 grams of ice cold water.I added a little bit toomuch water this time,but no worries.I'm gonna stick this on the boardand add a little bit ofextra flour as I'm kneadingand pressing it just tohelp it absorb a bit.The dough gets divided into two portions,one that is 50% larger than the other,shaped into disks andwrapped with plastic wrapand sent again to chill in the fridge.Fridge is really puttingits work in today.What I really like about stuffthat involves a lot of timein the fridge is that it leavesmore time for video games.Shout out to science.This beautiful silky ice cream mixturethat has now gotten a littlebit thicker and smoothergoes into a nice ice cream machineand run for about 45 minutesjust until it looks like soft serve. Nice.After the dough has chilledfor at least one hour,this gets removed from the fridgeand flattened out to ready to roll.But first, we must addressthe issue of the wingsfound in this strawberry pie.White chocolate would'vebeen an obvious choice,but white candy melts dohave that more cartoon-likewhite color that we were looking for.These are just some nicesilicone molds we got off Amazon,so we melt these in the microwaveaccording to package instructionsand this again goes into the fridge.Shout out fridge.Back to the dough.Each disc gets rolled out to roughlya quarter to one sixthof an inch in thickness.I can't tell so it's gonna have to bea quarter I'm guessing.but the larger one willserve as the base of the pie.We're gonna roll the south end,patch any scraps, re-roll it,and we're gonna line this ina ten inch spring form pan.Once the dough has beenlined and evenly pressedI like to use a little mugwith straight edges toget that smooth look.A fun way to get rid of those dough scrapsis to just simply use a rollingpin along the top of it.That'll neatly just pressoff any of that excess dough,but save those scraps.Don't throw them away.We're gonna use those later.Now that our strawberry fillinghas cooled and set thickly,this gets satisfyingly setand spread inside thebottom of this pie pan.Now we move on to the lattice.Overlapping one way, then doing the other.Then kind of liftingand folding over under,a lot of YouTube videosout there that show thisif you really wanna learn how to do it,I've done it a lot.So it comes second nature to me.After crimping the latticeedges to the sides of the pie,this gets a quick egg washon top to help with browningand goes into a 425 degreeoven for 15 to 20 minutes.Once it starts to turn golden,the oven temperaturereduces to about 350 degreesand cooks for roughly an hour.This one baked for aboutan hour and a half.Once that cools a littlebit at room temperature,we're gonna set that back in the fridgeso that it can chill andlet the filling really setso we get nice slices.Thank you fridge.This is what I like to do withany leftover pie scraps after making pie.Take all of them, no matterif they're warm, soft, cold,mush them together into a giant ball.And once it's smooth, roll it outwith a little bit of extra flourbecause chances are alittle bit of the butterhas leaked out.Once it's into a nice round shape,could be square could be rectangular,try to get it even.I like to brush it with theremainder of the egg wash,used for probably the thingthat you used on the pie.So this just goes on.Make a little cinnamon sugar mixture,one part cinnamon to four parts sugarand sprinkle this evenly over the top.Be generous because thisis going to be delicious.Don't forget a littlebit of salt at the endbecause all sweet things do benefitfrom a little bit of salt.Now, from one end to the other,slightly roll the pastryuntil you get essentially a pie dough log.I like to take this a step further,wrap it in saran wrap andagain throw it into the fridge.We're not gonna talk about this.Once the tube has firmed up,we're gonna take this out, trim the edges.I'm gonna slice roughlyhalf inch thick cookies.These are going to bedipped in the remainderof the cinnamon sugar on each side.Spread onto a baking tray andbaked for about 15 minutesuntil they have puffed.Essentially making minicinnamon roll cookies.Just to add a little bit of visual flare.We're gonna combineprobably three tablespoonsof powdered sugar to a teaspoon of water,or just until thickened.Drizzled on top, and there you have it,little cinnamon rollcookies made from the scrapsof your pie which youcan definitely feed toa lot of people if you have around,or yourself, I won't judge.We're in the home stretch,so we're gonna make the garnishes now.One and a half cups of heavy cream,whipped or immersionblended until soft peakswith a tablespoon of powdered sugar.This gets transferred into a pastry bagusing the mug technique andagain set in the fridge.For the strawberry garnishes on topI decided to give thema little shiny jacketthrough the means of brushinga little bit of simple syrup,Justin till glossy.I want to give a special shout out to Rizfrom chocolates and chai.comwho has made a beautifuland model like looking pie from Celeste,a recipe and executionthat we heavily admireand will take some inspiration from.Thank you, Riz.And we begin piping areverse shell like patternwith the whipped cream allalong the edge of the pie.I usually like having cakestands for this that can rotatebecause that makes the job so much easierwhen you don't have to walk aroundthe entire table four times.We're gonna take our ice creamthat has been frozen overnightand scoop some nice scoopsonto the middle of our pie.This gets adorned with those glossyshiny strawberries in a loose pattern.And for the final touchour wings have now setso they're now ready to be releasedand fly right onto the middle of our pie.And there you have it.Our take on the strawberrypie from Celestewith 150 strawberriescollected by the epilogue.I'm a fan of beautiful thingseverywhere and anywhere in life,and I have to say thisdefinitely makes that list.Of course, the visual inspirationfrom Riz's recipe was huge.So again, thank you for that.But does it taste as good as it looks?Or even similarly, aftertaking a nice slice or sobefore the ice cream meltscompletely, we dig inand I am both surprisedand also not surprisedthat this tastes pretty darn amazing.Homemade pie crust really is somethingthat is always underrated,but when you combine that withan intensely fruity strawberry filling,homemade strawberry ice creamand a touch of whipped cream,this is definitely a piethat I feel like would be celebrated over.Some might call it a symphony of flavors.People from the BCU also seem to agree,as they they dig in as well.I'm wondering though, what happensif we made this with 149 strawberries?- Thanks again to Squarespacefor sponsoring today's episode.They've been a great partnerin supporting the Babish culinary universeand bringing my websites to life.From websites to online storesto domains and analytics,Squarespace is the all-in-one platformfor you to build your online presence.They also have SEO tools,so that your site is getting foundand searched by more people more often.If you want to try it for yourself,you can start your free trial todayby visiting squarespace.com/babishto get 10% off your first purchase.(gentle music)\n"