Tulip Pie

This is what we have invented as the “tulip crust” - we call it that because when it is made, the pie looks like a tulip. We used a 2” biscuit cutter to cut the prepared pie dough and line the pan edges with the rounds. The purpose is to use less dough. You can use the leftover dough to top a fruit pie. Roll thin and place on top and you have another crust.

We crimped the edges and then a...