Turn your leftover pie dough into these awesome Pie Crust Cookies that are filled with your favorite jam or jelly. These crispy pinwheels are ridiculously easy to make for sweet, crispy delicious treats.
These tarts are made with leftover pie dough
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First, I must admit that these jelly tarts are one of my absolute favorites. Thanks to my mother and all her pies, she would make these treats from the leftover pie crust, and I couldn’t wait to get my hands on them.
There’s nothing to making these crispy cookies; they are made from scraps of pie dough with jelly or jam rolled inside. How easy is that, just simple ingredients? Today, though, I am making a full double-crust pie recipe to serve these tarts for dessert.
Another favorite tart recipe that is just about as easy as these jam tart cookies is this recipe for Upside Down Fruit Tarts, made with frozen puff pastry dough and your favorite fruit. So easy and so good!
Ingredients
Pie dough – You have options
- You can use leftover pie crust dough
- Make homemade pie dough just for these tarts
- Buy a store-bought refrigerated pie crust
Jam or jelly – use your favorite
When making pies, you usually have dough scrapes from cutting the excess from the sides of a pie; this dough is perfect for making these cookies.
Or, if you only need dough for a single-crust pie, make a double-crust pie dough recipe and use the extra dough for the cookies.
You can buy a store-bought pie crust and roll that out to make these pinwheels, and I have done that, but honestly, a buttery homemade pie dough tastes so much better.
If you need a pie crust recipe, this is my recipe for a Buttery, Flakey Pie Crust; it is easy to make and delicious. Or use the enriched pie dough recipe on the recipe card.
Cookies Made From Pie Crust Instructions
Step 1. Heat the oven to 400 degrees F. Prepare a baking sheet with parchment paper or a silicone baking mat.
Step 2. Use a rolling pin to roll the pie dough into a round on a lightly floured surface. The size will depend on how much dough you have.
If you use pie dough scrapes, bring them all together in a ball and roll them out.
Step 3. Spoon small dollops of the jam or jelly on top of the rolled-out dough and spread the filling close to the edges, but leave the edges plain.
Tip ~ You do not need a lot of jam because rolling the dough will spread the jam even more.
Step 3. Tightly roll the dough into a log like you would for cinnamon rolls.
Step 4. Place the dough seam side down on a cutting board, then cut 1/2″ thick slices and place the slices on the prepared sheet pans. You can sprinkle the pinwheel cookie tops with sugar for some extra sweetness.
Step 5. Bake the pie dough tarts for 20 minutes until they are golden brown.
Step 6. Cool the tarts on the baking sheet, then store them in an airtight container for several days.
More favorite recipes
- Apple Cranberry Galette has all the great taste of a pie but is so much simpler to make.
- An old-fashion favorite, Creamy Butterscotch Meringue Pie is my grandmother’s recipe.
- Cherry Handpies are mini dessert pies that everyone loves.
- Try these amazing bite-size Butterhorn Rolls made with cottage cheese that makes these rolls rich and tender.
- The classic Polish Kolaczki cookies are filled with your favorite jam and cream cheese. Add a dusting of powdered sugar on top for a sweet topping.
More to make and eat!
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Pie Crust Tarts with Blackberry Jam
Ingredients
Flaky Pie Crust
- 3 cups AP flour
- 1 tsp. salt
- ½ cup butter cold and diced
- ¾ cups solid shortening cold
- 1 egg, beaten
- 5-6 tablespoon water cold
- 1 tablespoon white vinegar
- blackberry preserves or flavor of your choice
Instructions
Making the pie dough
- In a large bowl mix the flour and salt together.
- Cut in the cold diced butter and the cold vegetable shortening into the flour using a pastry cutter or two knives. The butter and shortening should be the size of peas.
- Mix in the egg, water, and vinegar with a fork until the dough comes together. At this stage, you may need to add additional water in small amounts to bring the dough together.
- Turn the dough onto a floured board and bring together in a ball. Cut the ball in half. At this point, you can wrap and chill the dough or continue on to assembling the tarts.
Assembling the Jelly Roll Tarts
- Preheat oven to 400 degrees and prepare two baking sheets with parchment or a silicone baking mat.
- On a lightly floured surface roll one of the dough rounds into a large rectangle about 1/8" thick.
- Spread your favorite jam or other fillings of your choice over the dough. I suggest you spread this fairly thin to be able to roll the dough without the filling coming out.
- Roll up the dough starting on the long side. Turn the seam to the bottom. Next gently cut into 1/2″ slices and place on a parchment-lined baking sheet.
- Generously sprinkle the top of each tart with sugar. Repeat with the other dough ball. Place in oven and bake for about 20 minutes or until your tarts are golden brown.
- Cool the tarts on the baking sheet.
- Keep these tarts in a sealed container for several days.
Notes
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Nutrition
First published: Feb. 23, 2018, Last updated: Dec. 29, 2024, for better readability.
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About Jere’
From learning to cook on a farm in Indiana to culinary school in California, my passion for food is never-ending. Turning on my oven to bake something for friends and family is my happy place, and I am glad to be here at One Hot Oven sharing both sweet and savory family-friendly recipes for your cooking and baking inspiration.
This recipe looks amazing! I’ll definitely try it this weekend. Great detailed instructions.
I used a Pillsbury crust and it didn’t puff up like yours in the pictures. They’re like the size of quarters. Any idea what could be the issue?
This pie crust cookies in the picture are made with the scrapes from my homemade pie dough. I do make these with store bought dough and I found some come out small. I perfer using Trader Joe’s dough for the best results. I’ll get some Pillsbury dough and make a batch to see how they come out. Thanks for letting me know this.
I had some extra blackberry preserves from a neighbor so I made these and they were SO good! Such a hit with the family. Will make again!
LOVE this recipe! I used some leftover dough to make pie crust cookies and they came out amazing. Blackberry jam came in clutch, too! Thanks for all the tips.
Hi, these look delicious! Is it possible to make these little tarts using store-bought frozen pastry dough or frozen pie dough just in case I run out of time to make the dough recipe? Thanks!
You can totally use store bought pie dough.
this is a great idea, love how simple they are to make but so delicious.
Mouthwatering, just reading the recipe. I had planned to do some baking this weekend and your recipe is printed and cannot wait to make it.
This is a brilliant recipe and use of left over pastry, I love the look of your pastry recipe also it seems so simple. I am always looking for quick treats especially when travelling and this recipe is perfect for that.
I always have some left over pie dough so this is such a good idea. I actually made a batch with apricot jam inside and I ate them all without sharing. I see why you would just make pie dough to just have these tarts. They are awesome.
Love these tarts. They look wonderful and yet are so easy to make. Did you make savoury ones too? I’d love to see those!
I love these kind of recipes that are simple and delicious. I wish I could nab one off the screen!
Love this bite size wonders I haven’t made anything with blackberries other juice or salad. Need to try your recipe.
Bite-size anything is always good!
What a great idea to use up leftover pie dough! They look very tasty, perfect for afternoon tea!
These looks so delish! Perfect for snacking on with a cup of tea!
My son play cricket every Friday evening and I am always looking for new treats to back for half time snacks! These would be a great choice!
Although maybe purple jam and crickets whites wouldn’t match. What a shame…..more for me 😉
Haha, well planned.
Love how easy these tarts are to make! This is a dessert that everyone will love!