Pie crispies
Pies
Pie crust, meet cookies. Bite-sized and ultra-flaky, these are addictive as is—especially alongside milky coffee or tea. But they’re also A+ sprinkled on yogurt (bonus points for a jam swirl), ice cream (highly recommend pie-esque flavors, like <a href="https://food52.com/recipes/78123-no-churn-pumpkin-ice-cream">pumpkin</a>), and even <a href="https://food52.com/recipes/75482-maria-speck-s-greek-yogurt-chocolate-mousse">chocolate mousse</a>. You can sandwich two of them with this or that—think chocolate ganache, Nutella, caramel, or jam and crème fraîche. Here, I use an all-butter, stand-mixer pie dough (with a few extra steps for maximum flakiness), but feel free to swap in your go-to recipe and adapt the method accordingly.
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