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The rest of the dough…

27 days ago

Yesterday I made a lemon meringue pie from scratch. Since it’s a one crust pie I have enough dough left over to make a second pie or something else. What would you make?

LOL Hope you hadn't come here looking for a discussion about money!

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Comments (18)

nicole___
27 days ago
A main dish...a quiche. Only needs a bottom crust. Or....a pot pie and make another single crust for the top.
Olychick
27 days ago
Or a pot pie with only a top crust! I love lemon merigue so I’d probably make another, if the first one was gone.
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I used to make bar cookies using a sugar cookie mix and fruit preserves. This might work. I think I'd add some chopped apple to the mincemeat to make it a bit juicier, and maybe omit the oats... Raspberry Crumble Cakes It's a win-win combo -- buttery shortbread and sweet, tangy raspberry jam. As their name suggests, these tasty triangles won't hold up to rough handling, but they make for a pretty presentation at a potluck. Raspberry Crumble Cakes 1 cup unsalted butter, at room temperature 1/2 cup sifted confectioners' sugar 2 cups flour 1/2 teaspoon salt 1/2 cup rolled oats 1/2 cup chopped walnuts 3/4 cup raspberry jam Step 1 Heat the oven to 375° F. Grease a 9-inch square pan with butter or cooking spray. Step 2 In a mixing bowl, beat the butter and sugar until they're well blended. Add the flour and salt and beat just until the dough forms clumps. Don't overmix. Lightly flour your hands, then place the dough on a piece of waxed paper and squeeze it into a ball (the warmth of your hands will soften the dough enough to hold it together). Step 3 Divide the dough into thirds. Crumble one third into a bowl and set it aside. Press the remaining 2 thirds evenly into the greased pan using the back of a spoon to smooth the surface. Bake it on the center oven rack until the edges are lightly golden, about 10 minutes. Step 4 Set the pan on a wire rack. While the shortbread cools, mix the oats and nuts into the reserved dough with your fingers until the mixture is crumbly. Step 5 Spread the raspberry jam on the cooled shortbread (it's okay if it's still warm), then evenly cover the jam with the crumb topping. Bake the bars until the topping is golden brown, about 24 minutes, then return the pan to the wire rack. While the shortbread is still slightly warm, cut it into 16 squares, then cut each square in half diagonally. Once the triangles cool completely (they are very fragile while warm), lift them from the pan with a spatula. Makes about 2 1/2 dozen.
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chloebud
27 days ago
Agree with a top crust for pot pie, unless there’s sugar in the dough. I’d also be fine with another lemon meringue.💛🍋

It will also freeze beautifully for later, if that works for you.
Eileen
27 days ago
Apple or cherry hand pies, or a savory version, aka Cornish pasties.
cindy-6b/7a VA
27 days ago
Cinnamon and sugar crisps.
floraluk2
27 days ago
I almost always make extra when I make pastry. I line quiche tins and freeze them unbaked for future use. Occasionally I make and freeze pastry lids to fit pie dishes.
chloebud
27 days ago
last modified: 27 days ago
Just thinking…a crostata/galette is another thought. I make them fairly often.

One of my favorites, although this one does have sugar in the crust.

https://barefootcontessa.com/recipes/apple-crostata
arcy_gw
27 days ago
We roll our extras thin on a cookie sheet, smear it with our favorite jam and bake for 15 minutes. perfect coffee pairing!
Annie Deighnaugh
27 days ago
I roll it out and cut it in random shapes, sprinkle with cinnamon & sugar and bake...like little cookies. Yum!
faftris
27 days ago
Flora, we must be distant cousins! I do the same thing, and then I have crusts in the freezer when I am in the mood to do a one-crust pie or a quiche. Like money in the bank!
chloebud
27 days ago
“I almost always make extra when I make pastry.”

Same here…always some in the freezer.👍🏻
Jasdip
27 days ago
I always make batch crusts and have it in the freezer. Good for quiches etc.
Sherry8aNorthAL
27 days ago
I have got to try this. Really stupid, never thought of making extra and saving.
HU-127064464
26 days ago
It's a poor day in which one doesn't learn sumthin, Sherry!

ole joyful
HU-787167202
26 days ago
Pie dough can't be cheaper or easier to make. I am not sure what one saves by making and freezing...unless you like it tough and freezer burned. May as well buy it pre made--it's probably fresher.
Sherry8aNorthAL
26 days ago
Time and mess. I would use my Food Saver, No freezer burn ever.
floraluk2
26 days ago
last modified: 26 days ago
What a presumption. My pastry is neither burnt nor tough. It's frozen unbaked. Once baked it's like freshly made and I know exactly what is in it : flour and butter. That's all.

This is what's in a well known supermarket crust:

INGREDIENTS: Wheat Flour [Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin], Palm Oil, Water, Rapeseed Oil, Concentrated Lemon Juice, Salt, Preservative (Potassium Sorbate), Inactive Dried Yeast, Flavouring, Emulsifier (Mono- and Diglycerides of Fatty Acids), Acidity Regulator (Citric Acid), Colour (Beta-Carotene), Flour Treatment Agent (Ascorbic Acid).

Making extra for the freezer is no more work than making one batch. And it means I can get a top quality fresh baked quiche or pie on the table in 40 minutes.

And I can make them cheaper too....
chloebud
26 days ago
“Once baked it's like freshly made…”

Definitely!👍🏻

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