"Jean B." > wrote in message
...
> My blueberry pie is now in the oven, but there were a couple of mishaps on
> the way. You should know up front that I hate making pie crust.
> Therefore, I bought a spelt crust, not because I cared that it was spelt
> but because it seemed a bit larger than the other crusts. When I went to
> use it, it was dry and crumbly, almost like cardboard. Obviously there
> was no way I'd be able to fit crust number 2 on top and then seal the
> edges. I might have made a streusel topping, but I was almost out of
> sugar! So off I went to buy some other crusts. I decided to get the
> store brand, which at least had normal lard ahead of the bht-enhanced etc.
> stuff in the list of ingredients. The directions said I could heat it for
> 20-30 seconds at 30% power to expedite things. I heated the first crust,
> and that went fairly well, with only a couple of places sticking together.
> (WHY don't they roll it with waxed paper???? Hmmm. I could make my own
> crust and then roll it up like this WITH waxed paper--it's largely the
> transferring that I hate when I make my own.) BUT the second crust,
> heated for less time, got much too soft and totally stuck together. What
> to do? I rolled it out using a bottle that was in the fridge and then
> stuck it in the fridge for a while. Now I can only pray.
>
> The question is... is there anything one can do with that crumbly,
> cardboard-like crust? Seems a shame to just waste it.
> --
> Jean B.

Could you lay the pieces out on a cookie sheet, baste melted butter on them,
sprinkle them with sugar and cinnamon and then bake until golden brown?
That's what we used to do with leftover pie crust scraps when I was a kid.
Yum!

Jinx