Preheat oven to 350°F (175°C). Whisk flour, baking powder, and salt. In another bowl, cream butter and sugar until fluffy. Beat in egg and vanilla. Add dry ingredients.

Roll dough ¼-inch thick, cut into 3-inch circles, place on lined trays. Bake 8–10 min. Cool fully.

Tint frosting: red for cherry, blue for blueberry, orange for pumpkin, ivory for crust.

Spread colored frosting in centers for “pie filling.”

Pipe ivory crust around edges with a basketweave or star tip. For lattice pies, crisscross strips over filling.

Add white frosting “whipped cream” dollops for pumpkin pies. Optional: sprinkle fruit pies with sanding sugar.

Optional Twists

Add cinnamon to cookie dough for warmth.

Swap cream cheese frosting for tang.

Try chocolate frosting for “chocolate pie.”