If you’ve ever made your own pie crust, you sometimes end up with a scraps after trimming. I’m a pretty frugal person, even when cooking or baking. I try my best to maximize the ingredients without compromising quality. So when it came to making pies, I usually turn the dough under the edge and flute it with my fingers (or let my daughter do it… she’s pretty good at it).
This past Thanksgiving I took Martha Stewart’s lead and saved my scraps to cut out with leaf cutter to use for the edge of the pie. I didn’t have a lot of leftover dough, but that little bit went a long way. Once you cut out a shape, you can attach it to the pie with just a little dab of water. Refrigerate the crust until you’re ready to fill it.
Once you’ve filled the crust, you can brush in the photo above:
To cut small circles, you could use the bottom of a piping tip instead of having to invest in fondant cutters.
So where’s the pie?
I was a bad blogger. We ate it before I could take a photo of it. Plus, we had kids picking off the leaves before it was time to serve it, so it wouldn’t have made a pretty picture. It was an apple-berry dutch pie and it was good.
What tricks do you have for pie crusts? Post in the comments below!