Pie Crust Scraps

This is a guest post by my sister, Karen Kolavalli:

“Tonight I’m remembering the cinnamon and sugar pie crust scraps Mom used to make for us. I don’t know if this is just something my mom did or if it was a common practice back in the day. The scraps, of course, are what’s left over after a pie crust is rolled out and fitted into the pie pan. The excess is trimmed off with a knife.

The pie crust scraps are placed on a cookie sheet and sprinkled with cinnamon and sugar and then baked for about 10 minutes. As soon as they’re out of the oven, they’re divvied up among the kids and eaten hot and fresh.

The pie dough scraps ready to go into the oven. (photo by Karen Kolavalli)

The ones I made tonight (in the picture) are bigger and not as “scrappy” as my Mom’s because I had a small ball of dough left over after making a small fruit cobbler. I rolled out the ball and cut it into strips. They were lovely. 🙂

Those sweet pie crust scraps are a special childhood memory.”

Karen’s photo of the ready-to-eat pie dough scraps. Just like Mom used to make. My mouth is watering already.