Page 174 - Pie Squared

THE ODD BITS

After snipping lattice strips, stamping out hearts and stars, or simply

taking a knife to the edge of the pie, there will always be odd bits of
dough on the counter. Tuck the assembled pie in the freezer or
refrigerator to chill while the oven heats and use the time to make
some nibbles for the cook and her friends. Use the pie baking oven

temperature—somewhere between 350°F and 425°F—and watch for
browning to indicate the pastry is ready to snack on. Pie dough will
need at least 20 minutes. Puff pastry is quicker, 10 to 12 minutes.
In a savory mood? Dip small shards or strips of uncooked pie

dough in the egg wash, then roll in grated cheese, sprinkle with
smoked paprika, or dredge in “everything bagel” mix. (Make an
everything mix yourself: Mix together 1 teaspoon each granulated
onion, poppy seeds, sesame seeds, caraway seeds, and kosher

salt.) Stretch and twist the dough into a rough corkscrew shape.
Bake on a parchment-lined baking sheet while the pie is baking until
toasty brown, about 20 minutes.
For those with a sweet tooth, use your fingertips to tap a pie

dough scrap into a flat shape, spread jam or honey or cinnamon
sugar on one side, and roll the dough up in a loose jelly roll. Or pinch
a piece of pie dough around a chunk of semisweet or bittersweet
chocolate. Brush with the egg wash and sprinkle with sugar. Bake on

a parchment-lined baking sheet while the pie bakes until golden
brown, 20 minutes or so.