My pie crust recipe, in order, I think, to make it easy to remember, ends up making three crusts. I almost always make either one pie, two pies, or a covered pie—i.e., never more than two crusts. Then I freeze the remaining dough ball(s). I made some applie pie about a week and a half ago, and forgot to freeze the remaining crust—I put it in the refrigerator thinking to make a berry pie in the next day or two, and it completely slipped my mind until last night.

Why, I thought, do I need a filling? The crust is often the best part of a pie. So I rolled it out and took out some cookie cutters, sprinkled sugar over the top, and baked them for about ten minutes at 400°F. Then I sprinkled them with powdered sugar, and, once they cooled, put them in a ziploc bag with a little more powdered sugar.

They’re very tasty—the sugar on the outside makes them just sweet enough, and they’re just like pie crust. I expect they’d be good with frosting as well.

I did not use any flour in the cookie cutters and they stuck a little when pulling them away from the cookie cutters. When I do this again I’m going to sprinkle the granulated sugar over the crust before cutting, and if that doesn’t help I’ll dip the cutters in flour each time.