Pie, Beyond the Pan

Five ways to use homemade pie dough

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We've empowered you to make piecrust. Now, what to do with it?

If you don't own a pie dish, don't despair. You have innumerable options.

CROSTATA: You can roll the dough out and use it to make a freeform tart. Use end-of-summer peaches or first-of-fall pears or apples or any other ripe fruit; slice, toss with sugar and a bit of cornstarch. Pile high in the center of your dough round. Fold the edges up, leaving a hole in the center. Brush the crust with a little cream or a beaten egg; sprinkle with lots of sugar. Bake until golden.

JAR PIES: Use squat glass jars like these, or any similarly sized ovenproof vessels. Fill the jars with sugared fruit, then roll out the crust, cut into circles slightly larger than the diameter of the jar and drape the dough over the top of each jar. Bake until golden.

TURNOVERS: Cut the dough into small rounds; place a spoonful of jam, sweetened ricotta and top with chocolate chips or nutella in the center. Fold into a half moon and crimp the edges with a fork. Bake until golden. (Or use the dough to make pop tarts.)

GET SAVORY: Omit the sugar in the dough. Then use it to top savory pies, like this gorgeous tomato tarte Tatin, baked in a cast-iron skillet.

GET SCRAPPY: If you have scraps of dough leftover, cut into strips, brush with melted butter, sprinkle with cinnamon-sugar and bake until golden brown.