@LuckyCharms Said
Cut crust into 1/2 inch strips. Egg wash, cinnamon and sugar, twist and bake. (Or for savory, parmesan cheese, garlic powder, parsley, salt and pepper mixed together.) Bake until golden brown and delicious.
Onion tart. Saute onions, cool. Roll pie crust into a rustic circle, dock. Sprinkle onions and cheese of choice (usually parm or something similar). Leave about a half inch border. Bake til golden brown and delicious.
Galette. Take whatever fruit/berries you have, sprinkle with some sugar to taste, a squeeze of lemon juice, a dash of salt and a little corn starch. Cook in pan on stove til glossy, thickened, pretty and bubbly. Let cool. Roll out crust to rustic circle, spread fruit mixture in the middle, leaving about 1 1/2 inches of border. Fold crust over top, brush with egg wash, sprinkle with sugar lightly. Bake til golden brown and delicious.
Pouchettes. Roll pastry out, cut into circles or squares about 4 inches wide. Put about 2 tsp of nutella in middle. Egg wash edges, fold to seal, press edges with fork to fix seal. Bake until golden brown and delicious.
Quiche. Look up a recipe. Many out there.
There's tons of things to do with pie crust.
Pie crust rocks.
For the first one- I think if I'm going with cinnamon and sugar i'll just go all out and make an apple pie.
The Pouchettes sound great. I actually had those in England in 2010 but I wasn't sure what they were called.
Yes, pie crust definitely rocks. I'm going to save sooooooo much money now because apple pie and quiche are so frigging expensive here!