I am always pleasantly surprised when I make pastry at how easily it comes together.
Here is the dough, just formed and ready to go in the fridge to chill.
Half will be for my pumpkin pie, which I will make on Sunday (to eat on Monday).
But what should I make with the other half?
The finished product:
Decorated with free-form pastry "leaves", half plain and half dusted with cinnamon sugar for visual contrast. The leaves also help to conceal the fact that my crust shrunk- because I did not let the shell chill long enough before baking. Oh well! Necessity is the mother of invention!
Can't wait to eat this tomorrow.
:)
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