Once upon a time, I did not like pie. When I think back to all those pie-less years of my youth, I die a little on the inside because what I was really missing out on was crust. I freakin’ LOVE crust.
Naturally, last weekend when we made an apple crumb pie, I made a whole crust recipe (Joy of Cooking – basic shortening crust) knowing full well that I would use the other crust if I had it. By last night, it was practically calling to us from the fridge – please! bake me! put me to good use! OK FINE. If I have to. Lacking the necessary ingredients for any real pie, we ended up making tiny, baby pies with jam – because everyone knows that things taste better in miniature form. Really, they were more crust than filling – and that’s the way I like it. All you need is a crust, already chilled, and some of your favorite jam or jelly.