Quick Pie Crust
“I make quite a few pies,” says Paddy Schwemlein of Mendota, Illinois. “When I have dough left over that’s not enough to make another crust, I form it into a piece that will fit my food processor chute, then wrap and freeze it.
“The next time I bake a pie and don’t have enough dough for a top crust, I shred the frozen dough in the food processor and sprinkle it over the filling. Then I sprinkle on a little granulated sugar and bake. I always get a light crunchy crust.”