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Saturday, November 1, 2014

Pie Crust Mini Doughnuts




When I was making my crazy, nutty pumpkin pie (that recipe's soon!), and laying the pie dough into my dish, I ended up, like always, with that little bit of leftover dough. 
I've seen when people make pretty decorations for the tops of their berry pies like flowers and leaves and such but that doesn't really work for liquidy pumpkin.
Throwing away pie crust seems like a crime. Especially after all that hard work of mixing and chilling and rolling. I mean, who are we kidding, aside from the filling, the crust is the best part.
So I made mini pie crust doughnuts. Making doughnuts is what anyone would do right? 

These baby doughnuts are flaky and crispy, like shortbread. Imagine them spread with a bit of blackberry jam, or dusted with cinnamon & sugar, or glazed. We've opened a whole new baking world. Doughnut pies.

Ingredients and instructions makes as many mini doughnuts as you choose - or have dough remaining. My recipe made 2 crusts and 6 doughnuts.
Pie crust recipe I used can be found here

Make your pie dough as your recipe directs.
Roll small balls of dough into 3" long or so snakes. Curl each snake into a mini doughnut pan, connecting each end by pressing with your finger. Be careful not to flatten that rounded doughnut shape. 
Bake at the temperature directed in your recipe for 10-15 minutes or until doughnuts turn golden on top.
Pop them out with a butterknife and allow to cool. (Or not.)




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