Originally posted by sweet heraRoll it out, sprinkle sugar and cinnamon on it and bake it. Great with milk.
I've just finished baking my first pie ever...and have leftover pie crust dough. It's not enough for another pie and it doesn't taste good raw. What can I do besides tossing potential tastiness?
Originally posted by sweet heraMini quiches.
I've just finished baking my first pie ever...and have leftover pie crust dough. It's not enough for another pie and it doesn't taste good raw. What can I do besides tossing potential tastiness?
Or what's that Canadian thing with the butter and sugar? Butter tarts? Dweezil, help me out.
Or, if you only have a little bit left, save it and make pretty pie crust garnishes like this: http://tinyurl.com/3n9eg4
Oh! now I wish I had started this before I baked it 🙁 ....the decorations look cool, although I'm not sure how they'd look on a lattice shell. I fixed them with cinnamon sugar. They were ok, could've been better. It's a lot like eating biscuits so perhaps mixing them with currants and eating them with marmalade would've tasted better. Too late now... thanks for your help😀
Originally posted by sweet heraOh, if you used shortening or lard for the fat in the crust, try substituting butter next time. Yum! 😛
Oh! now I wish I had started this before I baked it 🙁 ....the decorations look cool, although I'm not sure how they'd look on a lattice shell. I fixed them with cinnamon sugar. They were ok, could've been better. It's a lot like eating biscuits so perhaps mixing them with currants and eating them with marmalade would've tasted better. Too late now... thanks for your help😀
I did use butter. I made two more pies this morning (pumpkin) and made an edge out of tiny cut-out maple leaves (took forever, looks awesome) with the extra dough and floated two abstract pilgrims in the middle...They'll probably sink a little. The rest of dough went towards mini pie shells. I intend to find another type of pie filling for those since I am out of pumpkin and apple. I'd send you pictures of my experiments, but the camera isn't working.
Originally posted by sweet heraThe sugar and cinnamon thing has been a family favorite for my entire life. But you can also freeze what is left and use it the next time you make pies. The baked pastry dough should be flakey. My mom made the best crusts ever! But I have an easier method that has good results. It uses a beaten egg, and vinegar with the water. I use butter or oleo. Mom used lard or Crisco with ice water.
:'( and I left them by the stove....which was hot...and now they're ruined 😞
so much for mini-pies
Originally posted by sweet heraWhen I have left over pie crust, I roll it out and cut it in circles, about the size of a drinking glass. Bake them until done and then spread jelly on them....very good.
I've just finished baking my first pie ever...and have leftover pie crust dough. It's not enough for another pie and it doesn't taste good raw. What can I do besides tossing potential tastiness?
My mom used to call them "tarts".
Originally posted by mlpriorWe still call our's "tarts", too, but once I asked a Canadian acquaintance if he'd like a "tart" frest from the oven. He viewed my plate of pastry slices and said disdainfully, "THOSE aren't TARTS!" I guess tarts are actually miniature pies. But your version of round ones and jelly sound great! Anyone here like lefse?
When I have left over pie crust, I roll it out and cut it in circles, about the size of a drinking glass. Bake them until done and then spread jelly on them....very good.
My mom used to call them "tarts".