How to Make Potpourri Pie
These "pies" make great hostess gifts and, around the holidays, those little extras you love to give. Each pie costs around a dollar depending on the brand of potpourri you use.
Things You'll Need
- Ribbons
- Glue Guns
- Hot Glue Sticks
- Potpourri
- Egg Whites
- Flour
- Salt
- Old Pie Pans (pot Pies)
- Pastry Brushes
- Rolling Pins
- Cutting Wheels
Instructions
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1
Use small pie pans such as potpie tins.
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2
Make a dough of 2 c. flour, 1 c. salt and 1 c. water.
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3
Roll the dough out to piecrust thickness, or about 1/4 inch thick.
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4
Cut six 1/2-inch-wide strips with a knife or cutting wheel.
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5
Turn the pie tin upside down and weave dough strips. You'll be creating a shallow dome.
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6
Use an over-and-under pattern to weave three strips in one direction and three in the perpendicular direction.
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7
Cut one strip long enough to wrap completely around the pan across the strips to anchor them.
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8
Press the dough strip ends into this band.
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9
Brush with egg white. This will give it a shiny look.
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10
Bake at 325 degrees F until it's a nice golden brown.
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11
Cool.
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12
Pry the crust from the pan gently.
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13
Fill the pan with potpourri.
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14
Place the fancy lattice crust on top.
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1
Tips & Warnings
You can tie the crust to the top of the pan with a ribbon, or hot glue around the edge of the crust and pan - the latter will be permanent.
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Comments
View all 8 Comments-
misty97470
Dec 22, 2006
I have made several pies with different recipes and they all seem to crack eventually. I just redo my pie every year. It is kind of a no win situation because if you use 2 C. flour and 1 C. salt teh pie tends to not crack as much but with putting equal amounts of salt and flour the pie lifts up better and looks more like an actual pie, but it tends to crack a lot easier. -
misty97470
Dec 22, 2006
I have made several pies with different recipes and they all seem to crack eventually. I just redo my pie every year. It is kind of a no win situation because if you use 2 C. flour and 1 C. salt teh pie tends to not crack as much but with putting equal amounts of salt and flour the pie lifts up better and looks more like an actual pie, but it tends to crack a lot easier.
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craftygirl
Nov 23, 2006
You might want to use a lacquer to seal the pie crust. I once received a potpourri pie that to maintain the fragrance you oiled the dough. I am not sure how this salt dough was made, but after some time it also showed signs of cracking. Maybe someone out there knows how this pie was made and what was used to prevent, or minimize cracking? It did not appear to be lacquered with anything. Any ideas from anyone?????
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craftygirl
Nov 23, 2006
You might want to use a lacquer to seal the pie crust. I once received a potpourri pie that to maintain the fragrance you oiled the dough. I am not sure how this salt dough was made, but after some time it also showed signs of cracking. Maybe someone out there knows how this pie was made and what was used to prevent, or minimize cracking? It did not appear to be lacquered with anything. Any ideas from anyone?????
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massgal48
Nov 20, 2006
Thank-you for this Recipe on Potpourri Pie Crust
