What do you do with left over pie crust?

Dad has become a big fan of Martha Stewart's pâte brisée lately - the all-purpose savory crust, useful for tarts, quiches, and pies that already have a really sweet fillings. But he errs, as ever, on the side of liberality, and makes too much.

Fortunately, Aunt Margie, within the week, sends the best kind of educational tool: one that teaches letters and helps make cookies. Now Barritt knows what to do with the leftovers.**


** PS: A tip you won't ever find in any Martha Stewart Cookbook or Martha Stewart Living; this is solely a Barritt Chambers technique. Because the pie crust is over 40% butter, the hands will inevitably get greasy. In order not to sully a handtowel or, heaven forbid, a paper towel, you may simply wipe your hands on the wall, as B has demonstrated above.

***PPS: This really works best if you are renting the house you live in.