Make and roll out a pie crust click here for the recipe to a flaky delicious pie crust.
Use on crust for the bottom of your favorite fruit pie. Use the other crust to create a lattice top for your pie.
Cut the pie crust into 12 strips, 1/2 inch wide. Remove the 2 end strips. I make a mini piecrust cinnamon roll out of them.
Step 1. Equally space 5 strips of pie crust on top of the pie.
Step 2. Fold back 2 strips as shown in the picture and place a strip of pie crust across the 3 remaining strips.
Step 3. Fold the 2 strips over the top of the last strip you put down. Then fold back the 3 strips that are under the strip you put down.
Step 4. Add a second strip crossways and fold down the 3 strips that are folded back and fold back the 2 strips that were under the strip you just put down. Add a short piece of crust and fold the last 2 strips over it.
Step 5. Create a lattice pattern on the other half of the pie using the same steps.
Cut off the excess crust and create a ruffled edging to the crust.
Your pie is now ready to bake. Don't forget to cover the edge midway through baking to keep it from getting too brown.
What can you do with all of the extra pie crust dough? Gather it into a ball and roll it out into a circle. Sprinkle with cinnamon and sugar. Roll up like a log and cut into little mini cinnamon rolls