Have you ever wondered what to do with leftover pie pastry? Well, wonder no more! This is what I learned from my mother, and it’s one of my favorite things ever.
I’m sure you’ve heard before that you should not work pie pastry too many times, since the fat becomes too thoroughly worked in, and the pastry loses its wonderful flakiness. If you hadn’t heard that before, well, you have now, ’cause I just told you. 😉
Those bits of pastry that fall from the edge of your pie plate as you trim it to size (or just leftover bits that you don’t need) can be pressed together and rolled out once more to make something wonderful. I suggest serving this with a cup of tea.
Here’s what you’ll need:
Leftover pie pastry, pressed (not kneaded) together
Butter (Oh yeah. You know this is going to be good.)
Pretty much, the trick is just to roll out the pastry like you would for pie, all together in a big circle/shape/however it comes out looking.
Next, spread the whole surface with a thin layer of butter, and then sprinkle with some sugar and cinnamon.
From there, you’ll want to fold the whole thing in half, and top it with another layer of butter, sugar and cinnamon…
Enjoy! Back next week.