"Jean B." wrote:
>
> Pete C. wrote:
> > "Jean B." wrote:
> >> 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.
> >
> > I'm not familiar with that type of crust, but I'd think some custard
> > type pie filling might hold it together and moisten it a bit to make it
> > useable.
>
> It is now in pieces. I am no thinking of putting it back together
> again.

Ok then, add my vote for the bird food option...