When I need a low-effort dessert during a busy holiday week, this 3-ingredient oven baked pie crust dessert is exactly the kind of shortcut I reach for. It turns a couple of raw refrigerated rolled pie crusts plus two pantry basics into a sweet, crisp, buttery treat that tastes a little like pie chips and a little like a rustic pastry. It is especially handy around Thanksgiving when oven space is tight, time is short, and everyone still wants something warm, sugary, and comforting to nibble on.
Serve this dessert warm or at room temperature with coffee, hot cider, or a scoop of vanilla ice cream. It also pairs nicely with whipped cream, caramel sauce, or a simple dusting of powdered sugar. If you are setting out a Thanksgiving dessert table, this is a fun easy addition alongside pumpkin pie, apple pie, and fresh fruit because it adds a crunchy texture to the spread.
3-Ingredient Oven Baked Pie Crust Dessert
Servings: 6
Ingredients
2 refrigerated rolled pie crusts
1/2 cup granulated sugar
1 1/2 teaspoons ground cinnamon
Directions
1. Preheat your oven to 375°F and line a metal sheet pan with parchment paper if you want easier cleanup.
2. Unroll the refrigerated pie crusts and lay them flat on the sheet pan, pressing them gently so they fit without curling up too much.
3. In a small bowl, stir together the sugar and cinnamon until evenly combined, then sprinkle the mixture all over both crusts.
4. Use a knife or pizza cutter to slice the crusts into squares, strips, or rustic wedges so they bake up into easy-to-serve pieces.
5. Bake for 12 to 16 minutes, or until the pastry is puffed, crisp, and deep golden brown around the edges.
6. Let the dessert cool for a few minutes so it crisps up, then separate the pieces and serve warm or at room temperature.
Variations & Tips
Apple Pie Style: Add a light spoonful of finely diced canned or pre-cooked apples over the crust before baking if you want a more pie-like version. Keep the layer very thin so the crust still crisps instead of turning soggy.
Holiday Spice Blend: Swap the cinnamon for pumpkin pie spice or use half cinnamon and half nutmeg for a warmer Thanksgiving flavor. This is a great trick when you want the dessert to taste a little more seasonal without adding extra work.
Extra Crisp Texture: For the crunchiest result, do not overcrowd the sheet pan and be sure the crust pieces have a little space between some of the cuts. If the center still looks pale, give it another minute or two while watching closely so the sugar does not burn.
Easy Serving Tip: These are great for making ahead earlier in the day. Once cooled, store them loosely covered at room temperature and re-crisp them for a couple of minutes in the oven before serving if needed.
Sweet Finish: If you want them to feel a little more dessert-like, dust the cooled pieces with powdered sugar or serve with caramel dip. That little extra touch makes them feel special enough for a holiday table even though they started with shortcut ingredients.