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Nov 28, 2009 02:28 PM

What other uses are there for a not so great pie crust?

I used a new recipe for pie crust this year, and it came out a bit too dough-ey (gluten developed? maybe wrong proportions?) It was ok, but not great, not flaky and buttery - although I used 3 sticks of butter for 3 1/2 cups flour.
Well, too late to troubleshoot now, but I'm left with a disc of dough that I don't want to throw away.
Any ideas about what I can make with that dough other than pie crust?

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  1. Hey, Red,

    Roll out like usual, melt some butter, brush on and sprinkle with sugar and cinnamon then bake until golden. Old baker's use for scraps when the kids were hanging around looking for a nibble...


    3 Replies
    1. re: MartiniGenie

      My mother always made those, and I still enjoy them. She would roll out the dough, sprinkle, then roll it up and slice it up, so they looked like miniature cinnamon rolls.

      1. re: MMRuth

        My mother has done those, but she also does this on T-day, which might be good if RedVelvet wants something savory: Roll crust scraps in a long strip, fill with grated cheese and herbs of choice, fold over, crimp, bake, then cut in bite-size slices.

        1. re: Caitlin McGrath

          I omitted to leave them flat, but rolling them up sounds great! You could have either little cinnamon rolls or cookie/flatbread type snacks.

          The savory ones sound like a very interesting possibility. Wonder which technique would be better; the fold, crimp and bake or roll, slice and bake...hummm

    2. I say this without sarcasm. For stuff I really, really hate ... seagull, pigeon, duck, geese food. You get the pleasure of feeding wildlife ... which will eat most anything ... and not wasting anything.

      For meaty disasters and leftovers ... the dogs next door love me.

      1. Thank you all, I think I'll do the rolls, both with sugar-cinnamon and cheese - sounds great.
        rworange - I dont hate it, it just wasn't great as a pie crust. Actually, the crimped rim was good, which is why I think the roll idea is great.
        I'll let you know how it came out, and again many-many thanks. :)

          1. re: ipsedixit

            I'll remember that for the future. Made the pinwheels, cinnamon and gruyere -

            Thank you all. They're great snacks and they won't last long - half gone already.

            1. re: ipsedixit

              Not to be an idiot, but how do you make biscuits out of pie crust?

              1. re: MMRuth

                The ratio of fat to flour in a biscuit is about the same as in pie crust: 1:3. Biscuits just happen to have more liquid and leavening.

            2. Jam turnovers.

              It would go well on top of a meat pie it it were not sweet.