Any baker worth his salt will tell you that leftover uncooked pie crust can be wrapped and frozen then thawed and rolled even weeks later. I used to wrap and freeze mine but I had this bad habit of forgetting those balls wrapped in cling film and they get pushed farther and farther back in the freezer. Perhaps, it’s force of habit. When I want to make a pie, I automatically reach for chilled butter, Crisco, flour, salt and sugar.
After assembling my beef pot pie earlier today (recipe for that coming up), I realized I had leftover crust dough — more than usual because I used a smaller pie dish. With just Speedy and me in the house, why bake a 12-inch pie? I was about to reach for the roll of cling film when an idea hit me. I remembered the toasted bread, butter, honey and sesame seeds. If the trick used in that recipe is good with day-old bread, why not with crisp pie crust cut into fingers? I decided to experiment.
And there’s the result. The leftover crust dough was rolled out, cut into fingers, fried in butter until golden and crisp, then rolled in melted jam and sprinkled with toasted sesame seeds.
If you want to try making these light and crisp biscuits that go so well with hot tea, here’s how.
Roll out the dough into a little less than 1/4 inch thick. Using a sharp pointed knife, cut into fingers.
In an oil-free pan, toast some sesame seeds. Transfer the sesame seeds to a plate.
Melt butter in the pan (how much depends on how much leftover pie crust dough you have). Over medium heat, fry the dough until lightly browned on one side.
Flip them over and brown the other side. Around three to four minutes per side. Using tongs or a spatula, remove the biscuits and transfer to a plate.
Take some jam and, with the heat off (or set on low), gently melt the jam.
Place the biscuits on the jam-coated pan, flipping them over to coat the other side with jam too.
Transfer the jam-coated biscuits to a plate (lining the plate with non-stick paper is a good idea). Sprinkle with toasted sesame seeds and enjoy. The cookies stay crisp even after they have cooled to room temperature. I just don’t know for how long because my biscuits got eaten pretty fast.