Every time I make a pie crust using this recipe, I always end up with a little extra. Okay, a lot extra. As in, I could probably make one or two of these cute mini pies extra. Not being one to waste anything with butter unnecessarily, I always form the extra scraps into little piles, press them together, wrap in plastic wrap, and store in the fridge. (Usually I use it within the week, but if I didn’t, I would wrap tightly in additional plastic and/or foil and store in the freezer for up to a month or longer).
Why is it useful to have extra pie crust dough lying around, you may be wondering? Well, there are so many things you can do with it.
For example, you can update your pizza crust to flaky goodness and call it a “tart”:
You can use it instead of frozen puff pastry to make a fancy dessert:
Or, after discovering an inspiring photo on my newest obsession, Pinterest…
…you can recreate the dish for your own meal!
Okay, okay, so mine look a bit more…rustic…than the original inspiration photo. Still, let me tell you what I did.
First, I rolled out my pie dough scraps and using a bit of egg wash as the “glue,” I assembled the dough into structures sort of like this:
You might think that the boat on the bottom looks a bit less capsize-able, but actually as soon as it hit the heat of the 400F oven, the sides sort of fell down. Luckily, the baking process did puff them back up enough to contain the egg that was eventually cracked into it. So, as you can sorta see in the top boat, I recommend cutting some strips of dough and layering them on top of each other or folding the sides in multiple times to create a sturdier retaining wall.
After brushing the edges lovingly with egg wash, baking them at 400F (and poking the bottoms a couple times with a fork so the they wouldn’t puff up too much), I placed two pieces of partially cooked bacon and one (uncooked) egg in each. The first time I did this, I used the whole egg, and it kind of overflowed. Not to worry though: the white cooked on the baking sheet and was still salvageable. So for the second boat, I cracked the egg into a bowl, poured out some of the white, and then placed it into the pastry.
I turned the heat down to 375F and baked until the egg white was legitimately white and the yolk was just starting to look wrinkly (the yolks came out over-medium and over-hard, so if you like ’em runny, remove from the oven as soon as the white looks opaque).
Topped with a sprinkling of freshly picked chives and parsley, I think we’ve got a delightful dinner right’chea:
What do you think? Have you discovered the magic that is Pinterest? Have you ever
recreated winged a meal based purely on a photo you saw? Have you discovered the versatility of pie crust? (and what do you like to do with it?) Do tell.
P.S. Over there on the right hand side of my blog, you’ll see a link to my Pinterest boards! Have a look around and see what sorts of things are inspiring me, both food-wise and real-life wise. I’m currently in project mode for re-decorating the first floor of our house, so you’ll see a lot of my ideas coming together there. You’ll also discover that I have a thing for owls which I may or may not have mentioned before. Welcome to my mind! May you find something pinteresting to inspire you too.