It's nearly Thanksgiving. You are making your pies and -gasp- there is extra crust! What do you do? (Ignoring my over-dramatic-ness, of course).
You make these:
Mickey's Amazing Blackberry Tarts
This is something I learned from my Grandma. Whenever she had extra pie crust and I was over, she would let me have the extra and we would make 'blackberry pie.' We would simply take the extra dough, put it into a muffin tin, and fill with blackberry jam. (Homemade blackberry jam.... not that anyone would ever buy the store-bought kind. Silly people.) Then, bake until the crusts look golden brown, probably 10-15 minutes.
When these came out of the oven, Nathan & I both burned our tongues. Quite badly actually, but it was SO worth it.
Obviously, there can be a lot of variation with these. Different fillings, add a topping, don't use the muffin tin, etc. This was just what we did tonight.
This is the recipe I use for pie crust...
Pastry for Single-Crust Pie
(Better Homes and Gardens New Cookbook)
1 1/4 Cup all-Purpose flour
1/4 Teaspoon Salt
1/3 Cup shortening
4-5 Tablespoon cold water
1. In a medium bowl stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea size.
2. Sprinkle 1 tablespoon of the water over part of the flour mixture, gently toss with a fork. Repeat moistening flour mixture, using 1 tablespoon of the water at a time, until all the flour mixture is moistened. Form pastry into a ball.
3. On a lightly floured surface, use your hands to slightly flatten pastry. Roll pastry from center to edges into a circle about 12 inches in diameter.
4. Wrap pastry circle around the rolling pin. Unroll into a 9-inch pie plate. Ease into pie plate without stretching it.
5. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edges as desired. Do not prick pastry. Fill and bake pastry as directed in recipes.
Yields: 1 pie crust
Cholesterol: 0 mg
Fat: 9 g
Saturated Fat: 2 g
Protein: 2 g
Carbohydrates: 14 g
Sodium: 73 mg
Fiber: 0 g