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12 servings, 1 piece (109 g) each
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Gather pastry trimming pastry into ball, then roll out and cut into desired shapes with small cookie cutters. Use moistened pastry brush to "glue" cutouts to edge of crust before baking as directed.
If you find the crust is browning too quickly, cover the pie loosely with foil to help prevent it from becoming too brown.
Substitute a 9-inch pie plate for the tart pan.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Will this freeze well if I make it early?