Sugar Crust

You may have had this and didn't know! It is an "old-fashioned" treat that my grandmother and her mother (and probably before that) used to make.

I use Peg Bracken's pie crust recipe (see the file about cheese pastry), but use whichever one you want.

The idea is that this is made with the scraps, but of course you can make a whole batch!

Roll out the pie pastry fairly thin (about 1/8" or less) and cut into squares or use the oddly-shaped scraps from a pie.

Place on ungreased cookie sheet. Sprinkle generously with sugar. Be careful not to get much on the cookie sheet because it makes clean-up harder.

If you want, sprinkle with cinnamon and sugar mixed.

Bake at 400 degrees until just beginning to turn golden. Watch.

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