The rest of the dough…

2 years 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)

User
2 years ago
A main dish...a quiche. Only needs a bottom crust. Or....a pot pie and make another single crust for the top.
Olychick
2 years 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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chloebud
2 years 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
2 years ago
Apple or cherry hand pies, or a savory version, aka Cornish pasties.
cindy-6b/7a VA
2 years ago
Cinnamon and sugar crisps.
floraluk2
2 years 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
2 years ago
last modified: 2 years 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
2 years 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
2 years ago
I roll it out and cut it in random shapes, sprinkle with cinnamon & sugar and bake...like little cookies. Yum!
faftris
2 years 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
2 years ago
“I almost always make extra when I make pastry.”

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

ole joyful
HU-787167202
2 years 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
2 years ago
Time and mess. I would use my Food Saver, No freezer burn ever.
floraluk2
2 years ago
last modified: 2 years 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
2 years ago
“Once baked it's like freshly made…”

Definitely!👍🏻

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The rest of the dough…

Comments (18)

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Olychick

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