Jinx Minx wrote:
> "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
>
>
Having done a quick search, this looked like the most plausible
thing to do. Thanks for the confirmation.

--
Jean B.