HOME > Chowhound > Home Cooking >

Discussion

Extra pie crust

  • 21
  • Share

I made a blueberry pie today and still had enough pastry dough for another, smaller pie. I'm out of blueberries (or any other frozen fruit right now), don't want to make a heavy quiche and can't think of what to do with the extra pie crust. I hate waste and didn't realize I would have this leftover dough. Any ideas? Sweet or savory.

  1. Click to Upload a photo (10 MB limit)
Delete
Posting Guidelines | FAQs | Feedback
Cancel
  1. I reroll my scraps, stacking them on top of one another, rather than kneading them back together, cut out shapes with cookie cutters, sprinkle with cinnamon and sugar and bake alongside the pie. Takes about 10-15 minutes to get a tiny batch of lovely, flaky little cookies.

    You could also use them to line a mini muffin tin and fill will whatever sounds good: quiche filling or curds before baking, ganache or whipped soft cheeses after baking.

    4 Replies
    1. re: fracklefoodie

      +1 to the cinnamon sugar plan, though I go with random shapes instead of cookie-cutter shapes.

      1. re: fracklefoodie

        That's what my mom did growing up, although she brushed them with melted butter before putting on the cinnamon and sugar. yummmmmm

        1. re: fracklefoodie

          sometimes, i do this with savory toppings, too; for example, a brush of olive oil and a little parm and herbs, or similar. comes out as a lovely hors d’œuvre.

          1. re: fracklefoodie

            Mmmmm.... My dad would roll it out, sprinkle on cinnamon and sugar (I don't think butter), then roll it all up like a jellyroll, cut in in slices, and bake. Pinwheels! I'm visiting... maybe I will "discover" some frozen piecrust and ask him to make this tomorrow..... ;)

          2. Freeze until you need.

            1. Well, first of all, you can freeze it. Vacuum seal first if you can. Or...chicken pot pie!

              3 Replies
              1. re: sbp

                Heh heh (she said sheepishly), I already baked it thinking I had enough blueberries for both. I guess I can freeze it baked, right?

                1. re: sandiasingh

                  Yep, and make lemon meringue pie or something with it.

                  1. re: coll

                    Great idea. In fact, that sounds wonderful. Thanks.

              2. Custard or coconut custard pie or, better yet, since a little goes a long way, a pecan or raisin or shoofly pie.

                1. Roll it thinly into a rectangle. Sprinkle half of the surface with shredded extra sharp cheddar, grated parmesan, and a bit of cayenne pepper. Fold the blank side over the covered side and press it together by lightly rolling over it with your rolling pin. Cut into 1/2" strips and twist them. Bake until crisp.

                  6 Replies
                  1. re: sandylc

                    Read OPs other posts. She already blind-baked it.

                    1. re: greygarious

                      oops.

                      1. re: sandylc

                        Really. Why did I do that?

                        1. re: sandiasingh

                          My oops was for me missing that response upthread - but you can share my oops if you like!

                          1. re: sandylc

                            :-)

                    2. re: sandylc

                      My mother always does something similar om Thanksgiving. She makes strips a couple inches wide, sprinkles on cheese and herbs, folds over and crimps closed, sprinkles the top with paprika and bakes. She cuts them into bite-size pieces and serves them warm with the other hors d'oeuvre.

                    3. If it's already baked then cut into squares or discs and make s'mores.

                      1. cinnamon toast: cut into random shapes, brush w/ melted butter, sprinkle w/ sugar and cinnamon. Rebake for just a couple of minutes.

                        1. Buttermilk pie! I'm thinking of baking one tonight. My recipe is for a sweet southern buttermilk pie. Has anyone found a recipe for savory buttermilk pie?